Looking for a quick dinner and love garlic, shrimp and pasta; this one is for you. I guess you should also play to your audience. meaning I had my 3 year old granddaughter for the weekend and I guess a 1/2 teaspoon of red chili flakes is a little too much for her, we thought it was a hint but delicious. She ate all of her shrimp and asked for more; so the pasta took all the heat, there’s always next time!
I had some frozen shrimp in the freezer for a few months now, I have been wanting to use them up for too long now, I wanted something quick and delicious that I knew she would eat! It is so easy to make chicken nuggets and fries for kids, and trust me, that was an option, the night before we had hot dogs LOL. Keeping kids happy; who am I kidding I love hot dogs too.
Garlic Shrimp Pasta
Ingredients
- 1 pound dry spaghetti pasta
- olive oil
- 2 pounds peeled and deveined shrimp x-large. dried with a papertowel
- 4-6 cloves garlic thinly sliced
- 1 medium shallot diced
- 1 lemon ½ zested, whole thing juiced
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon red pepper flakes
- ¼ cup parsley fresh - chopped
- Kosher salt and black pepper
Instructions
- Cook pasta according to the packages directions, reserving 2 cups of the pasta water before draining.
- In a medium-large skillet add olive oil to coat, once heated add the shrimp in a single layer, season with salt and pepper. Cooking just till done, roughly 45 seconds a side. Remove to a plate.
- In the same pan add the garlic, shallots, season with salt and pepper and the red pepper flakes. Sauté for 1 minutes then add half of the freshly squeezed lemon juice along with the white wine for deglazing the pan. Cook down to about ¾ cup of liquid.
- Add 1 to 1½ cups of the pasta liquid to your pan along with the butter. Once the butter has melted add the strained pasta along with the freshly grated Parmigiano and mix until everything is coated.
- Fold in the shrimp and parsley until combined. Serve with additional garnish of parsley, lemon zest and finish with lemon juice.
Recipe adapted: Billy Parisi