Description
This delicious garlic shrimp pasta is quick to make and bursting with flavor!
Ingredients
Scale
- 1 pound large shrimp, deveined (tail on or off, wild caught preferred)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 recipe White Wine Sauce or Parmesan Cream Sauce
- 8 ounces spaghetti
- Finely chopped Italian parsley, to garnish
- Lemon wedges, to garnish
Instructions
- If frozen, thaw the shrimp.
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente, usually around 7 to 8 minutes. Drain the pasta. If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.
- Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices.
- In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
- Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
- When the sauce is done, add the noodles to the skillet with the sauce. For the Cream Sauce, add a splash or two of milk to loosen the sauce to just the right creamy consistency.
- Then add the shrimp and toss until it’s warmed through. Taste and adjust with a few more pinches of salt, if necessary.
- Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.
Notes
- This dish can be made with either White Wine Sauce or Parmesan Cream Sauce.
- For extra flavor, consider adding crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg