Shrimp Pasta
Published Dec. 21, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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 recipe last week, following it exactly, and found that IMHO it calls for way too much pasta — had to hunt through the pasta top find the shrimp when dishing it out to make sure each plate received the same number of them. Next time I'll reduce the pasta to half a pound and keep everything else as called for in the recipe.
Definitely double the wine. Add a few splashes of cream or half and half after it boils down. I added some fresh chopped basil. I was hesitant on sprinkling lemon zest on my individual plate. Boy, was I wrong! The zest took it to a whole new dimension.
This hit the spot! It’s just me and it took some will power to not finish it off. Though the night is young…. I took the advice of others; I added capers and anchovy paste. I also had some saffron salt on hand, definitely a good addition. This is a contender for favorite pasta!