Shrimp Spaghetti Recipe
In this garlic shrimp spaghetti recipe, succulent shrimp are tossed in a rich and creamy garlic butter sauce and placed on a bed of spaghetti noodles. It feels like a gourmet Italian meal, but it's easy enough for busy weeknights. This delicious shrimp pasta dish is a protein-rich meal that's ready in less than 30 minutes, and it can even be customized for dairy-free or gluten-free folks.
Servings: 4 servings
Calories: 435kcal
Equipment
- 1 large saucepan
- 1 large skillet
Ingredients
- 8 ounces spaghetti noodles (or any long pasta)
- 2 Tablespoons unsalted butter
- 2 Tablespoons extra-virgin olive oil
- 1 pound large raw shrimp, peeled and deveined (31-40 count per lb.)
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
- 4 garlic cloves, minced
- 2 Tablespoons fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- 2 Tablespoons fresh parsley, chopped (garnish)
Instructions
- Over high heat, bring a large pot of (salted) water to a boil. Add spaghetti and cook according to (al dente) package instructions, stirring occasionally to prevent the noodles from sticking together. After pasta is cooked, set aside ½ cup of pasta water and drain the pasta.
- Meanwhile, add butter and olive oil to a large skillet over medium high heat. Pat shrimp dry with a paper towel and add raw shrimp, salt, and red pepper flakes to the skillet. Cook for around 2 minutes, stirring occasionally and flipping once, until shrimp is opaque pink. Transfer shrimp to a plate.
- In the same skillet over medium-low heat, add garlic and cook for one minute, until fragrant. Add cooked spaghetti into the skillet, and pour in reserved pasta water, lemon juice, and Parmesan cheese. Use tongs to toss noodles until creamy and coated with sauce.
- Place cooked shrimp on top of spaghetti and garnish with fresh parsley. Serve immediately and store in the refrigerator for up to 3 days.
Notes
- Storage: Place in an airtight container and keep in the refrigerator for up to 3 days.
- Salt your pasta water. As the water is absorbed into the noodles, the salt is absorbed along with it, giving it so much flavor. The ideal ratio for well-seasoned pasta water is ¾ teaspoon sea salt (or table salt) per 1 liter of water.
- Reserve pasta water. Be sure to reserve 1 cup of pasta water before draining. It contains starch, which helps to thicken the sauce and ensures that it sticks to the pasta noodles.
- Cook pasta al dente. Cook your pasta according to package instructions to avoid overcooked, mushy pasta. It should be firm-tender when you bite into it.
- Don't overcook the shrimp. They only need to be cooked for a few minutes, and should be an opaque pink after cooking. Avoid overcooking your shrimp, which will create a chewy texture.
Nutrition
Calories: 435kcal | Carbohydrates: 45g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1043mg | Potassium: 298mg | Fiber: 2g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 1mg
