Garlic Shrimp Pasta
This garlic shrimp pasta recipe is one of our favorites for busy nights. It’s really easy to make and comes together quickly.
- 16 ounces Spaghetti
- ¾ teaspoon Kosher salt divided for the shrimp and sauce, plus 2 tablespoons Kosher Salt, for the pasta water
- 4 tablespoons Extra Virgin Olive Oil
- 4 tablespoons Butter
- 6-8 Large Garlic Cloves minced
- ½ cup White Wine
- 1 pound Large Shrimp peeled and deveined
- 2 tablespoons Lemon Juice ½ - 1 Lemon, depending on how big and juicy it is
- Pinch Fresh Ground Black Pepper
- Pinch Crushed Red Pepper or to taste, plus a little for serving
- Chopped Parsley for garnish
- Parmesan Cheese for serving
Season the peeled shrimp with a pinch of salt and pepper.
Fill a large pot with water and, cook the pasta to package directions for al-dente. Remember to add about 2 tablespoons of salt to the water after it starts boiling.
While the pasta is cooking start the garlic sauce
Heat the olive oil and butter in a large, deep skillet over medium heat.
When the butter is melted and foamy, add the garlic.
Cook the garlic gently, stirring almost constantly for 1-2 minutes.
Carefully, add the white wine to the skillet and stir.
Cook the wine, simmering gently for 2- 3 minutes, stirring frequently.
Cook the shrimp
Raise the heat to medium-high and add the shrimp to the skillet.
When the sauce starts simmering again lower the heat to medium.
Cook the shrimp, stirring and turning them frequently for approximately 5 minutes. At this point, the shrimp should be almost cooked through.
Finish the shrimp and sauce
Add the fresh lemon juice to the garlic shrimp. Stir and cook for 1-2 minutes, or until the shrimp is cooked all the way through.
Add ½ teaspoon of salt, black pepper and crushed red pepper. Stir and taste the sauce. Adjust the seasoning if needed.
Serve the pasta and top with a generous amount of shrimp and plenty of garlic sauce.
If desired, serve with parmesan cheese and extra crushed red pepper on the side.
Keep in mind that the cooking time will vary depending on the size of the shrimp.
When cooked through, shrimp will no longer be translucent, will curl, and will turn a soft pink color.
Look for these signs, as they are a more accurate indication that the shrimp is done than the cooking time. Adjust the cooking time accordingly.
Calories: 791kcal | Carbohydrates: 87g | Protein: 38g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 315mg | Sodium: 1426mg | Potassium: 382mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 9mg | Calcium: 202mg | Iron: 4.1mg