Garlic Shrimp Pasta

The freshness of the spring season unfolds in this garlic shrimp pasta recipe. Effortlessly combining shrimp with spaghetti, a restaurant-style dish is formed without leaving home. Bright flavors from shallot, chiles, parsley, and lemon accompany the shrimp, forming a colorful and flavorful dish.

Why I love this garlic shrimp pasta recipe.

Have you had an out-of-body experience while eating a meal on vacation? Picture a random industrial building with a makeshift restaurant packed full of people and one of the best shrimp dishes you have had. This is how this recipe started.

I was on vacation and knew the food must be good as people were spilling out of this place. The shrimp dish left an impression. It was simple, as shrimp should be, but so full of flavor. Shrimp cooks quickly, and there is a small window to add flavor. This garlic shrimp pasta recipe gives the traditional butter and wine sauce an upgrade for a quick weeknight meal that could be from a vacation hot spot. Think of it as staycation food.

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Everything you’ll need to make this garlic shrimp pasta.

• Shrimp are sold by weight units, but their size varies. Choose a larger shrimp size, like 16 to 20 per pound.
• Red chiles add a hint of heat to the dish without overwhelming the flavor.
• White wine adds acidity that works well with the butter, cutting through the richness and balancing the flavor.
• Shallot gives a sweet, subtle onion flavor that is more refined than onion.
• Garlic mellows and marries with the butter-wine sauce.

Here’s how to make this garlic shrimp pasta.

1. Cook the spaghetti. In a large stockpot, bring water to a boil. Season with kosher salt. Add the spaghetti and cook to the package instructions.

2. Prepare the dish. Remove the shells from the shrimp. If desired, remove the tail. Pat dry and season with salt and black pepper. Let sit while preparing the vegetables. Slice the shallot into thin slices. Melt butter in a skillet over medium heat. Add the shallot to the skillet and sauté for 4 minutes, until the shallot softens.

3. Cook the shrimp. Slice the chiles and garlic and add to the pan. Add the shrimp, cook for 4 minutes, and flip, creating a bright pink color on one side. Pour the white wine over the top. Cook until the shrimp is completely cooked and the wine has reduced by half. Add in an additional 2 tbsp of butter and stir in.

4. Plate and garnish the dish. Place the noodles in a large bowl. Pour the sauce and shrimp overtop. Garnish with chopped parsley, lemon zest, and a squeeze of lemon. Add a hint of finishing salt. Serve warm.

These pro tips will make this recipe a success.

• Shrimp size is based on the number per pound. Large shrimp are great for this recipe, and it utilizes 16/20 shrimp per pound. However, use whatever you prefer! Regardless of the size, make sure to use uncooked shrimp. Otherwise, it can become overcooked and rubbery.
• The smaller a vegetable is cut, the more flavor it provides. That’s great in many applications, but not here. Slicing the shallot and garlic in larger pieces allows them to add flavor to the dish without overpowering the shrimp’s taste.
• Garnishes like finishing salt and lemon do more than just add flavor. They can actually emphasize the flavors already in the dish, making them stand out a little bit more.

You’ll love these other pasta recipes.

• Lasagna casserole
• Vegetable lasagna
• Cheesy butternut squash pasta
• Browned butter squash pasta
• Roasted tomato pasta
• Italian tortellini pasta salad
• Creamy pasta salad
• Weeknight ragù
• One pot stovetop tuna noodle casserole