Garlic Shrimp Pasta

Ingredients

• 16 oz Spaghetti
• 0.75 tsp Kosher salt (Divided for the shrimp and sauce; plus 2 tbsp for the pasta water)
• 4 tbsp Extra virgin olive oil
• 4 tbsp Butter
• 7 Garlic (6–8 large cloves, minced)
• 0.5 cup White wine
• 1 lb Large shrimp (Peeled and deveined)
• 2 tbsp Lemon juice (About ½–1 lemon, depending on its size and juiciness)
• Fresh ground black pepper (Pinch)
• Crushed red pepper (Pinch or to taste, plus a little for serving)
• Chopped parsley (For garnish)
• Parmesan cheese (For serving, if desired)

Steps

1. 1

   If using frozen shrimp, thaw it in a large colander under cold running water while peeling it. Pat the peeled, deveined shrimp dry with a paper towel, then season with a pinch of the salt and black pepper.

2. 2

   Mince the garlic and measure the remaining ingredients before cooking; the sauce comes together quickly, so have everything ready to prevent the garlic from burning.

3. 3

   Fill a large pot with plenty of water and bring it to a boil. Add about 2 tablespoons of salt to the boiling water.

4. 4

   Add the spaghetti and cook according to the package directions until al dente. Stir often, especially just after adding it, and remove it while still slightly firm in the center. Reserve some pasta water, then drain the pasta.

5. 5

   While the pasta cooks, heat the olive oil and butter together in a large, deep skillet over medium heat.

6. 6

   When the butter has melted and is foamy, add the minced garlic.

7. 7

   Cook the garlic gently for 1–2 minutes, stirring almost constantly, until fragrant. Keep the oil from getting too hot so the garlic does not burn.

8. 8

   Carefully add the white wine to the skillet and stir to combine.

9. 9

   Simmer the wine gently for 2–3 minutes, stirring frequently.

10. 10

    Raise the heat to medium-high and add the shrimp to the skillet.

11. 11

    When the sauce begins simmering again, lower the heat to medium.

12. 12

    Cook the shrimp for about 5 minutes, stirring and turning them frequently, until almost cooked through. Cooking time can vary with shrimp size.

13. 13

    Add the lemon juice and stir. Cook for 1–2 minutes, until the shrimp are fully cooked; they should no longer be translucent, should curl, and should turn soft pink.

14. 14

    Add ½ teaspoon of salt, black pepper, and crushed red pepper. Stir, taste the sauce, and adjust the seasoning if needed.

15. 15

    Serve the pasta topped with a generous amount of shrimp and plenty of garlic sauce. If the noodles begin sticking before serving, loosen them with a little reserved pasta water.

16. 16

    If desired, serve with Parmesan cheese and extra crushed red pepper on the side; garnish with chopped parsley.

Notes

The author notes that shrimp cooking time varies by size; doneness is better judged by the shrimp turning opaque, curling, and becoming soft pink. Reserve pasta water to loosen the noodles if they begin sticking.

Nutrition per serving

• main
• pasta
• seafood
• quick
• weeknight
• stovetop