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 lb shrimp thawed with shells removed (16/20 size)
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 tbsp unsalted butter separated
- ¾ cup sliced shallot
- 12 oz spaghetti
- 2 Fresno red chiles sliced
- 5 cloves garlic minced
- ⅓ cup white wine
- ¼ cup chopped fresh parsley
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
Instructions
- In a large pot of salted water, cook the pasta according to the package instructions for al dente.12 oz spaghetti
- 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 lb shrimp, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Melt 4 tbsp 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 chiles and garlic and sauté until they are fragrant, 30 seconds.6 tbsp unsalted butter, ¾ cup sliced shallot, 2 Fresno red chiles, 5 cloves garlic
- 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 tbsp butter and stir to melt the butter.⅓ cup white wine, 6 tbsp unsalted butter
- 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 tsp lemon zest, 1 tbsp 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