Garlic Shrimp Pasta
This Garlic Shrimp Pasta pairs sautéed shrimp with a lemony white wine sauce over spaghetti for an easy, elegant meal perfect for any night.
Ingredients
- 1 pound of dry spaghetti pasta
- 5 tablespoons olive oil
- 2 pounds peeled and deveined 16/20 shrimp
- 6 thinly sliced garlic cloves
- 1 peeled small-diced shallot
- 1 seeded small-diced Fresno pepper, sub 1 to 2 teaspoons of pepper flakes
- juice of 1 lemon
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 cup grated Parmigiano Reggiano
- ¼ cup finely minced fresh parsley
- Zest of ½ lemon
- coarse salt and freshly cracked pepper to taste
Instructions
- Add the pasta to a large pot of boiling salted water and cook it according to the package instructions. For spaghetti, it’s roughly 8 to 10 minutes. Be sure to come back every few minutes to stir everything.
- In the meantime, add 4 tablespoons of olive oil to a medium to large-sized saucepan over medium heat. After one minute of heating, add in the shrimp, spread them around the pan, and season with salt and pepper.
- Saute for no more than 90 seconds, it’s ok if they’re just a bit underdone. Set them to the side and then return the pan over medium heat and add in the remaining 1 tablespoons of olive oil.
- Add in the garlic, shallots, and Fresno pepper, and gently season with salt and sauté for 45 to 60 seconds. Everything should start to very gently brown.
- Squeeze in the juice of ½ lemon and then deglaze with the white wine and cook until only about ¾ cup of liquid remains. This will only take 2 to 3 minutes.
- Next, add 1 to 1 ½ cups of the pasta water to the pan along with the butter. As soon as the butter is melted, the pasta should be done. Strain it and add it to the pan along with the Parmigiano and mix until everything is thoroughly coated.
- Next, fold in the shrimp and parsley and mix until combined.
- Serve with an additional garnish of minced parsley, the zest of ½ lemon, and the final juice of ½ lemon.
Notes
What matters most to the quality of your dish is perfectly cooked shrimp. It typically only takes me around 90 seconds to sear the shrimp in a hot pan, or until I see that they’ve curled into a loose “C” shape and have turned just barely opaque. If you cook the shrimp past this point, they will likely go from tender to rubbery and chewy.
Pat the shrimp dry before cooking: Excess moisture is the enemy of a good sear. Use a paper towel to blot the shrimp dry before adding them to the pan to encourage them to brown instead of steam.
Sear shrimp in a single layer: For the best texture and flavor, don’t overcrowd the pan. Sear the shrimp in a single layer so they cook evenly and develop a golden color.
Don’t rinse your pasta: After cooking, the pasta will be covered in a surface layer of starch, which helps the sauce cling to each strand. Just drain the al dente pasta and dump it straight into the pan with the sauce.
Customize this recipe: This garlic shrimp pasta recipe is very flexible. There’s room for vegetables, like sautéed cherry tomatoes, mushrooms, or leafy greens, and you can even swap the shrimp for pan-seared scallops. Or, for a slightly richer meal that’s similar to shrimp scampi or alfredo, stir in a splash of heavy cream or a dollop of mascarpone cheese at the end.
How to Store: Pack the leftovers into an airtight container and store them in the refrigerator for up to 2 days.
How to Reheat: Reheat the leftovers in a saucepan on the stove over medium heat. Add a splash of water or broth to loosen the sauce, if needed. Be careful not to overheat the shrimp or else they will become rubbery.
Nutrition
Calories: 1029kcalCarbohydrates: 90gProtein: 70gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 412mgSodium: 686mgPotassium: 989mgFiber: 4gSugar: 5gVitamin A: 899IUVitamin C: 11mgCalcium: 490mgIron: 4mg