Description
A flavorful and quick Garlic Shrimp Pasta recipe combining succulent shrimp sautéed with garlic, shallots, and Fresno pepper in a buttery white wine sauce, tossed with perfectly cooked spaghetti and topped with fresh parsley and lemon for a vibrant finish.
Ingredients
Pasta
- 1 pound dry spaghetti pasta
Shrimp and Sauce
- 5 tablespoons olive oil, divided
- 2 pounds peeled and deveined 16/20 shrimp
- 6 garlic cloves, thinly sliced
- 1 small shallot, peeled and small-diced
- 1 small Fresno pepper, seeded and small-diced (or 1 to 2 teaspoons pepper flakes as substitute)
- Juice of 1 lemon, divided
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 cup grated Parmigiano Reggiano cheese
- ¼ cup finely minced fresh parsley
- Zest of ½ lemon
- Coarse salt and freshly cracked black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions, about 8 to 10 minutes, stirring occasionally to prevent sticking. Once done, drain and reserve some pasta water.
- Sauté Shrimp: Heat 4 tablespoons of olive oil in a medium to large saucepan over medium heat for one minute. Add the shrimp, spread evenly in the pan, season with salt and pepper, and sauté for about 90 seconds until just underdone. Remove shrimp and set aside.
- Sauté Aromatics: Return the pan to medium heat and add the remaining 1 tablespoon of olive oil. Add the sliced garlic, diced shallots, and Fresno pepper, season lightly with salt, and sauté gently for 45 to 60 seconds until aromatic and lightly browned.
- Deglaze and Reduce: Squeeze in the juice of half a lemon, then pour in the dry white wine to deglaze the pan. Continue cooking for 2 to 3 minutes until the liquid reduces to about ¾ cup.
- Add Pasta Water and Butter: Add 1 to 1 ½ cups of reserved pasta water and the butter to the pan. Stir until the butter melts and sauce comes together.
- Combine Pasta and Sauce: Drain the cooked spaghetti and add it to the pan with the sauce. Add the grated Parmigiano Reggiano and toss everything until the pasta is thoroughly coated.
- Finish with Shrimp and Parsley: Fold the sautéed shrimp and minced parsley into the pasta mixture and combine well.
- Serve: Plate the pasta and garnish with additional minced parsley, lemon zest, and the remaining juice of half a lemon for extra brightness.
Notes
- Reserve pasta water to adjust sauce consistency as needed for a silky texture.
- You can substitute Fresno pepper with red pepper flakes for heat, adjusting quantity to taste.
- Be careful not to overcook shrimp to keep them tender.
- Use freshly grated Parmigiano Reggiano for best flavor.
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
