This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit! Also see: Shrimp Pesto Pasta
- 1 pound large shrimp, deveined (tail on or off, wild caught preferred)
- 2 tablespoons olive oil
- 1/2 teaspoon each smoked paprika, garlic powder and 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
- If frozen, thaw the shrimp.
- Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; 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.)
- Cook the shrimp: 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.
- Make the sauce: Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
- Serve: When the sauce is done, add the noodles to the skillet with the sauce. (For the Cream Sauce only, add a splash or two of milk to loosen the sauce and come to just the right creamy consistency.) Then add the shrimp and toss until it’s warmed through. Taste and a few more pinches of salt, if necessary. Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Seafood
Keywords: Seafood Recipes, Shrimp Pasta