The Garlic Shrimp Pasta You’ll Keep Making All Year

This Garlic Shrimp Pasta combines tender sautéed shrimp with a lemony white wine sauce and al dente spaghetti. This comes together in just 30 minutes with simple ingredients and fresh seafood. It’s a family-friendly dinner that feels fancy but couldn’t be easier to make. Perfect for both weeknights and romantic date nights.

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→ Ingredients
• 1 pound of dry spaghetti pasta
• 5 tablespoons olive oil
• 2 pounds peeled and deveined 16/20 shrimp
• 6 thinly sliced garlic cloves
• 1 peeled small-diced shallot
• 1 seeded small-diced Fresno pepper, sub 1 to 2 teaspoons of pepper flakes
• juice of 1 lemon
• 1 cup dry white wine
• 4 tablespoons unsalted butter
• 1 cup grated Parmigiano Reggiano
• ¼ cup finely minced fresh parsley
• Zest of ½ lemon
• coarse salt and freshly cracked pepper to taste

Watch more recipe videos:
Pasta Genovese: https://youtu.be/Xt0Vf97svPA
Shrimp Scampi: https://youtu.be/8QNRI8-O2u4

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Looking for the ultimate quick dinner? Then garlic shrimp pasta is where it’s at. I’ll show you how to nail perfectly cooked shrimp every time. Make a garlicky butter sauce so good you’ll want to drink it and time it all like a pro. But don’t get it twisted because quick doesn’t mean basic. This is a dish you need to make tonight. First, let’s start with the shrimp. Sound good? Let’s cook. I’ve got 2 lbs of fresh unpeeled 1620 shrimp, which means 16 to 20 make up one pound. However, any size shrimp will work for this recipe, as well as it being previously frozen and now thought. Shrimp and potatoes shrimp burger. Thank you, Benjamin Blue. Now, to de veain these shrimp, I like to use one of these handy shrimp peelers. Just press the tip into the upper part of the shrimp and pull up to remove the sandbane or intestinal tract to break up the shell. Then, pinch the legs and pull the shell around exposing all the meat. You can also remove the tail, but I like the way it looks. And yeah, the vein you see on the bottom of the shrimp is just a nerve bundle that has zero flavor, so no need to remove it. Repeat everything until all the shrimp is prepped up. Now, don’t throw away the shells because you should definitely make my shrimp bisque recipe. It’s money. And for the peeled into vein shrimp, give them a quick rinse in a colander under cold water so that the vein is completely gone. It tastes muddy, so yeah, ensure it’s rinsed off. At this stage, I’m going to spread them out on some paper towels. And then I’m going to further pat them dry with more paper towels. This will help ensure they don’t stick when I sauté them. Once they’re dry, just set them to the side on a plate. Now, almost time to start cooking. But first, some really quick prep. I’m going to thinly slice up four garlic cloves. Okay, one more. Okay, three more. Yeah, I like garlic. Don’t judge me. Next, I have one peeled shallot, and I’m going to slice it in the same way as the garlic. Now, for a little greenery, I’m going to roll up some fresh Italian flat leaf parsley. And then I’m going to finely mince it. And you should get about a/4 cup here. When it’s done, just set it to the side. Now, crushed red pepper flakes are pretty common in this, but let’s swap that for a fresh Fresno pepper. It’ll be more flavorful and look way better. I like to remove the pith and seeds and then very small dice it. But hey, if you want more heat, keep the pith and some seeds. Up to you. The prep is done. But before we cook, we have to talk pasta. Now, here is where you have some options. You can use bukatini, spaghetti, linguini, or you can even make fresh pasta if you have the time. And yes, for the record, I personally think fresh is better. It’s got that perfect chew and has the ability to really absorb sauces, but it’s not for every occasion. While each of these will work well, I tend to go the traditional route. So, I’m going to go with spaghetti. And because it’s dry, this is a good thing because we can drop this first and in the meantime make the sauce, the shrimp, so that everything’s done at the same time. In a large pot of boiling salted water, let’s drop our spaghetti and then let’s start the clock. We’ve got roughly 8 minutes to make this pasta. I promise you, you’ve got this. Let’s go to work. I’m going to be using a five quart sauier pan. And then I’m pouring in enough olive oil just to coat the bottom. Flip the heat to medium and let it heat up for about 60 seconds. And then at this stage, I’m going to add the shrimp and spread it out around the pan as best I can. And then give it a quick season with salt, pepper. Now, this shrimp is going to cook for a max of 90 seconds. That is it. And after about 30 seconds is when I enter stage left and begin to sauté to move everything around to ensure it’s cooking evenly and on all sides. Now, it’s totally cool if the shrimp gets a little sear on them, no problem. And once the shrimp are done, they’ll be pink, firm, and they should be in a loose sea shape like this. If it’s a tight sea, it’s too late and they’re overcooked. So, be sure to pay attention to this part. It is so important to ensuring your shrimp are perfectly cooked. Also, good to account for carryover cooking here as well. Set them to the side, leaving as much of the oil and rendered shrimp juices in the pan as possible. And I’ll explain why in 2 seconds. But first, the shrimp looks ridiculous and steamy. Okay, add another tablespoon or two of olive oil in the same pot over medium heat. And now we want to cook a few things in it. Starting with the garlic, then the shallots, and finally the Fresno peppers. A quick season of coarse salt. And these are all going to sort of steam sauté for about 60 to 90 seconds. Things may brown up a touch, but those shrimp flavors will start to infuse into everything else. Delicious. At this point, I’m going to squeeze in the juice of a half lemon to add some nice citrusy notes as well as curb some of that heat from the Fresnos. Then, how about a little white wine to bring everything together. Pour in about a cup and any dry white wine will work. Chardonnay, Savinol Blanc, Pino Grigio, all are good here. And reduce it down over medium heat until there’s about a/2 to 3/4 cup total liquid in the pan. Now, this will probably take only 2 to 3 minutes. And at this stage, the smells in your kitchen are going to make you famous. Let’s add two to three ladles of that hot pasta water right into our pan. And then give it another season of coarse salt and freshly cracked pepper. And we’ve got about 2 minutes to concentrate these flavors down more before the pasta gets added. But first, let’s Monte Bear with a half stick or four tablespoons of unsalted butter. This will just make the sauce and the pasta that much richer. Super easy. swirl it around in the pan over low heat until it’s incorporated into the sauce. You should definitely take a spoonful and try it at this stage. Now, how about we go have a look over at our pasta. It’s done. Perfect timing. Let’s give it a strain and then add it right to our pan. And just one more thing. Now, I completely understand that mixing cheese with seafood is sacriiggious in Italian cuisine, but come on now. You know, Parmesano Reano is just going to make this that much better. So, I’m going to add it. Don’t yell at me. Sprinkle in about 3/4 to 1 cup of finely grated Parmesano. And using tongs or Chef Bro tweezers, quickly mix everything to emulsify the cheese into the pasta and the sauce. Beautiful. I like to coat the pasta first before we finish it with a few things. And finally, can’t add cheese because you don’t believe it belongs. I’d suggest you hit it with a/2 cup of heavy whipping cream. Now, at this stage, let’s add back in our shrimp and all those juices on the plate. And then add in most of the parsley. Save a little for later. Now, fold everything together until it’s incorporated and give it one last final taste to see if it needs any more salt or pepper. Okay, we are just about ready to plate this up. But I want to make probably the most complimenting side dish of all time for this. An Italian tomato salad. Now, you can use any tomatoes, beef steaks, vineypes, Romas, cherries, whatever’s fresh, ripe, and you’ve got on hand. Feel free to thinly slice, quarter them, or even cut in half if they’re small enough. Just make them easy to eat or easy to cut and eat. Then place them all on a plate and fan them out so they’re all beautiful. And then I’m going to thinly slice about a quarter of a red onion and add it right to the top of the tomatoes. Then thinly slice one garlic clove and add it to the top as well. Now, for a complimenting hint of green, shifen out a few fresh basil leaves and sprinkle it on along with 1 to 2 tablespoons of red wine vinegar. This is going to make this dish sink. Then, drizzle on about 3 tablespoons of olive oil, coarse salt, and freshly cracked pepper. And finally, some dry oregano. And it’ll be hard for you not to destroy this immediately. It’s that good. Easiest, best side dish ever. Okay, for the pasta plate up, a nice big nest of pasta using my bro tweezers and an offset ladle and then plenty of shrimp and sauce on top. And for a bit more citrus, I’m going to zest on a bit of lemon. And to make you na cheese on seafood kmagins even more upset, how about a little more parmesano recho and then last but not least, a punch of green with some minced parsley. And this to me looks like the dang perfect meal. Quick, easy, packed with flavor and just a few ingredients. Perfect for those last minute meals. And hey, if it’s hot outside and you’re looking for another banger, my pasta alamone is where it’s at. Bright, rich, lemony. Got an awesome video and I’ll see you over there. [Music] Bro, that is so good. Use the cheese.