Garlic Shrimp Pasta
The freshness of the spring season unfolds in this seafood pasta. 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.
Servings: 6 servings
Ingredients
- 2 pounds raw large shrimp peeled, deveined, with the tails removed (16/20 size)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter separated
- ¾ cup sliced shallot
- 12 ounces spaghetti
- 2 Fresno red chiles sliced
- 5 cloves garlic minced
- ⅓ cup white wine
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon zest
- 1 tablespoons fresh lemon juice
Instructions
- Cook the pasta: In a large pot of salted water, cook the pasta according to the package instructions for al dente.12 ounces spaghetti
- Prepare the shrimp: While the pasta is cooking, place the shrimp on a large sheet pan and pat them dry with a paper towel. Sprinkle with the salt and black pepper and set them aside.2 pounds raw large shrimp, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Sauté the aromatics: Melt 4 tablespoons of butter in a 12-inch skillet over medium heat. Add the shallot and sauté until the shallot is softened and begins to turn golden on the edges, 4 minutes. Add the chiles and garlic and sauté until they are fragrant, 30 seconds.6 tablespoons unsalted butter, ¾ cup sliced shallot, 2 Fresno red chiles, 5 cloves garlic
- Cook the shrimp: Add the prepared shrimp and white wine. Cook the shrimp until they are all opaque and curled, with the wine reduced by about half, 4 minutes. Add the remaining 2 tablespoons of butter and stir to melt the butter.⅓ cup white wine, 6 tablespoons unsalted butter
- Serve: Drain the pasta and pour it onto a serving platter. Top with the cooked shrimp and sauce. Sprinkle with the parsley, lemon zest, and lemon juice, and serve immediately.¼ cup chopped fresh parsley, 2 teaspoons lemon zest, 1 tablespoons fresh lemon juice
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 457kcal