Shrimp Pasta
Published Dec. 20, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (such as Diamond Crystal)
- 1pound long pasta, such as linguine, fettuccine or spaghetti
- 1pound large peeled and deveined shrimp (18 to 20 count), tails on or off
- 4tablespoons unsalted butter
- 3tablespoons extra-virgin olive oil
- ¼cup thinly sliced garlic (about 7 cloves)
- 2pints cherry or grape tomatoes
- ¼teaspoon crushed red pepper, plus more to taste
- ½cup dry white wine, such as Pinot Grigio
- ⅓cup chopped fresh parsley, plus more for serving
- Lemon zest, for serving
Nutritional analysis per serving (6 servings)
516 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 26 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
- Step 2
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Step 3
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
- Step 4
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
Private Notes
Comments
Sauté shrimp shells in a little olive oil for a few minutes. Add water to cover and simmer for 5 to 7 minutes. Strain the broth and add to skillet with the shrimp and the other ingredients!
A small thing: I put the tomatoes in before the garlic, not the other way around. Garlic sauteed too long can sometimes burn and become bitter.
To Bob: you do realize that if there were no farmed shrimp - or other seafood, for that matter - that there is no way the oceans could keep up with our over consumption? The answer is clean, responsible farming or else no one will be eating seafood in the future.
Made this tonight - rave reviews from my eaters, including the picky one. Will def make again! I added fresh Parmesan when serving and completely forgot the lemon zest. Oops. Still a winner!
Simply delicious - a terrific recipe. I used white vermouth, which is my go to when I don't have a bottle of wine open.
My first time adding a comment although I read NYT recipes every day and always, always, always the comments! I made this today after a long day of travel and wanted something simple, comforting and easy. I usually have frozen shrimp from Trader Joe’s so I went with this recipe. I didn’t have fresh tomatoes so I substituted a can of fire roasted. Worked fine. I added finely chopped onion to the butter EVOO along with the garlic. I added the shrimp last so no chance to overcook. Tossed everything with spaghetti and viola! Dinner from the freezer and pantry. I’ll make this again with fresh tomatoes and most likely something green.