How To Cook Shrimp For Pasta

How to Saute Shrimp for Pasta

How to Saute Shrimp for Pasta»How to Saute Shrimp for Pasta Learn how to saute shrimp for pasta, including all of the tips and tricks you’ll need! A delicious shrimp pasta dish is only a few minutes away. Sauteed shrimp has got to be one of the quickest and most straightforward dishes you’ll ever make. Shrimp cooks in minutes and is soft and juicy, and it will take on the taste of anything you season it with. Sauteed Shrimp Pasta is a quick and easy dish that is perfect for weeknights on the go.

You can’t claim that about a large number of recipes, however.

In this section, we’ll go over a few pointers on how to saute shrimp for pasta.

1. Remove the shrimp from the water and pat them dry. Thawed shrimp that has been peeled and deviled is what you’re looking for here. The first step is to arrange the shrimp in a single layer on a plate or baking sheet, and then pat the shrimp dry with a paper towel
2. The second step is to prepare the sauce. Make use of fat. Sautéing your shrimp will necessitate the use of either oil or butter. Shrimp is a somewhat bland protein on its own, so it really contributes to the taste. It also aids in browning and cooking the shrimp fast without causing it to burn. Season. Depending on the type of pasta you’re preparing, you may either keep it simple with salt and pepper or get creative. You may use cilantro and lime, chili powder, cajun flavor, garlic, or whatever else you like
3. Just make sure you don’t overcook it. Shrimp turns from done to overdone in a matter of minutes. It’s something you’ll want to keep an eye on. When the shrimp becomes pinkish on the exterior and white/opaque in the inside, it’s time to stop cooking.

Garlic with Lemon Tossing shrimp with spaghetti would be a delicious dish to offer. Once the shrimp is done, throw everything together and you’ve got a whole supper. Alternatively, you may prepare One Pan Fettuccine Alfredo with Shrimp to go all out. You may experiment with the tastes and the sauce in virtually any combination you like. Shrimp and pasta are like a blank canvas, so go ahead and season and flavor them to your heart’s desire. Preparation time: 5 minutes Preparation time: 10 minutes 15 minutes is the whole time allotted.

Ingredients

• 1 pound shrimp
• 4 tablespoons butter
• 3 cloves chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces dry pasta

Instructions

1. Preparation: Bring a big pot of water to a boil, and then cook the pasta according to package instructions
2. Using a large skillet, cook the ingredients over medium high heat. Using salt and pepper, season the shrimp. Melt the butter in a pan over medium heat. Cook for 2 minutes, or until the garlic is aromatic, then remove from heat. Add the shrimp to the pan and cook for 3-4 minutes per side, or until they are completely cooked through. Toss the cooked pasta in the pan to coat it with the sauce. Serve as soon as possible

Nutrition Information

1Amount per portion of food Calories433 Cholesterol317mgSaturated fat7gSaturated fat Sodium1281mg Carbohydrates43g Fiber1gSugar1g Protein30g Welcome to Dinners, Dishes, and Desserts, a place where my passion for food meets my hectic schedule. My name is Erin, and I’m a casual home cook who enjoys preparing meals for others. On this site, you’ll discover hundreds of fast and easy recipes, most of them are created with fresh ingredients. My days are spent in the kitchen, developing new dishes to share with my family and friends and experimenting with new ingredients.

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Garlic Butter Shrimp Pasta

One-pot pasta recipe that’s simple to prepare while still being tasty and wonderfully filling. And it just takes 20 minutes to put everything together! When the cold weather arrives, it’s all about snuggling in with your sweats and whipping up some very delicious comfort food for the family. Although it should be noted that it is well above 80 degrees Fahrenheit outside here in Southern California, and I am still strolling about in shorts and flip flops. Still, that isn’t going to stop me from indulging in the ultimate form of comfort food and holding a shrimp and pasta party in collaboration with Eat Shrimp and Calphalon.

From start to end, this dish will take no more than 20 minutes to prepare thanks to the use of a sauce pan and stainless steel utensils with silicone tips (not included).

Toss in your spaghetti and a few fresh greens after that’s done and you’re done. That’s all there is to it. It’s simple, fast, and really comfy in any weather condition! On Facebook and Pinterest, you can find more shrimp recipe ideas by followingEat Shrimp.

Garlic Butter Shrimp Pasta

4 servings per recipe 10 minutes are allotted for preparation. 10 minutes of preparation time time allotted: 20 minutes One-pot pasta recipe that’s simple to prepare while still being tasty and wonderfully filling. And it just takes 20 minutes to put everything together!

Ingredients:

• 8 ounces fettuccine
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons parmesan cheese Taste and season with Kosher salt and freshly ground black pepper to your liking. Unsalted butter, split into 8 tablespoons (1 stick) pieces 4 minced garlic cloves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 cups baby arugula
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons toasted pine nuts

Directions:

1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente
2. Drain thoroughly. Using salt and pepper, season the shrimp to your liking
3. Leave aside. In a large pan, melt 2 tablespoons butter over medium-high heat until melted and bubbly. Cook, turning regularly, until the garlic, oregano, and red pepper flakes are aromatic, approximately 1-2 minutes
4. Remove from heat. Cook, tossing occasionally, until the shrimp is pink, approximately 2-3 minutes
5. Remove from heat and set aside. Melt the remaining 6 tablespoons of butter in a pan over medium heat. In a separate bowl, toss pasta with arugula and Parmesan until arugula is just starting to wilt, about 2 minutes. Add the shrimp and mix well. Prepare and serve immediately, garnished with parsley if preferred.

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 4Amount Per Serving (In Grams) Calories: 556.4Calories from fat: 242.1 percent of the daily recommended intake * Total fat: 26.9g (41 percent saturated fat) Total fat: 16.2g (41 percent saturated fat) 81 percent of the population 1.3 g of trans fatty acids Cholesterol280.2mg Sodium363.4mg (93 percent of the total) Carbohydrates44.0g15 percent total carbohydrate15 percent Fiber (Dietary Fiber) 2.0 g 8% of the population Sugars 1.8g Protein33.5g 67 percent of the population * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

All of the ideas stated are entirely my own.

Creamy Garlic Shrimp Pasta

Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor! It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what! Perfectly cooked pasta is mixed with succulent butter and garlic infused shrimp in a savory cream sauce that has been flavored with butter and garlic.

1. After one night of deciding to add shrimp to my garlic butter pasta for supper, I realized that I had some cream left over, so I added a dash of cream for more creaminess and richness, and voila, the ideal shrimp pasta dish was created.
2. The flavor of this garlicky shrimp pasta, as well as the cream sauce, is just amazing, and the textures are just right!
3. We all know that the reason restaurant food is so delicious is because it is laden with butter, oil, and salt.
4. This dish, on the other hand, is lighter, healthier, and still delicious!
5. It’s INCREDIBLY GOOD!

Shrimp Pasta Ingredients

To create this simple yet exquisite creamy shrimp pasta, you’ll need a few basic ingredients.

• Fresh or frozen raw frozen shrimp that has been peeled, or peel and devein the shrimp yourself, is a good option. Any size of shrimp will work in this recipe as long as you don’t overcook them. Additionally, if you have cooked shrimp in the refrigerator, you may use it as well. The recipe for poached shrimp with homemade cocktail sauce may be found on my blog here. If you have leftovers, this spaghetti dish is a fantastic way to use them up. Olive oil, butter, and garlic are the primary ingredients that contribute to the flavor of the dish. Long strand pasta of your choosing (I choose linguine for this dish)
• Heavy cream (double cream in the UK) is the finest choice for this recipe because the fat content of heavy cream is emulsified with the pasta boiling water, resulting in a gorgeous silky cream sauce that clings to the pasta. The sauce will be thinner and will take longer to thicken if you use half and half (single cream), but it will taste better. Parmesan– be sure to use the finest parmesan that you can find. Additionally, it helps to thicken the cream sauce by imparting that umami/savory flavor that you desire in it
• The use of spice is optional
• I like to use homemade old bay seasoning since it goes so well with seafood and gives this pasta an extra kick of flavor. If you choose, you may use cajun seasoning or smoked paprika. Season with salt, pepper, and parsley

The recipe card below has a detailed list of all of the ingredients and their quantities.

How to Make Creamy Shrimp Pasta

1. Water and salt are brought to a boil in a medium-sized pot. Pour in your pasta and cook it according to the package directions until it is al dente. When the pasta has finished cooking, save aside 1 cup of the pasta water and drain the noodles well. Melt the butter in a pan over medium heat, then add the olive oil and mix well. Saute the shrimp for a minute or two, then season with salt, pepper, Old Bay Seasoning, and paprika, if using, to taste. Make sure to cook the shrimp until it is pink all the way through. If you’re concerned about overcooking the shrimp, cook them in batches. Remove the shrimp from the pan and place them on a platter
2. In the same pan, heat the butter and sauté the garlic for 30 seconds, or until it is fragrant, until it is fragrant. Pour in the heavy cream and scrape the bottom of the pan with a spatula
3. Add the parmesan and let it to melt before adding the pasta water to loosen the sauce and allowing it to boil for a minute. Check the seasonings in the sauce to determine if extra salt and pepper are required
4. Make sure the pasta is fully covered with the sauce by tossing it around. Serve immediately after re-incorporating the shrimp and garnishing with freshly chopped parsley, if desired.

Top Tips

• Cook the pasta until it’s just al dente, but not overcooked. You’ll be tossing the pasta with the sauce over a low heat, and you don’t want the pasta to become overdone. If you cook the shrimp from frozen, there will be a lot of liquid flowing out, but that’s fine because it will only take a minute or two to reduce the amount of liquid (not enough to overcook the shrimp). The shrimp should be completely thawed before cooking so that it is as dry as possible for the best results. Don’t forget to set aside approximately a cup of the pasta boiling water, which is fairly starchy and excellent for loosening up the sauce. Although you will most likely use much less than a cup, I always save one cup and drain the remainder to be on the safe side. This spaghetti recipe yields 4 regular servings or 3 large servings.

Storage and Reheating Instructions

• Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
• To reheat, place the pasta in a pan over low-medium heat and add a splash of water to loosen the sauce, stirring constantly. If you are using a microwave, follow the same procedure. I don’t advocate storing this creamy shrimp pasta since it’s very rich.

What to Serve with Garlic Shrimp Pasta

I prefer to serve this shrimp pasta dish with a simple side salad, such as a Caesar salad cooked from scratch. Homemade breadsticks are ideal for soaking up the sauce, and roasted veggies would be a delicious side dish to accompany it. Choose your favorite side dish from this list based on the vegetables you have available. Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor!

It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what!

4servings Creamy garlic butter shrimp pasta is a sophisticated pasta meal that is packed with flavor! It’s quick and simple, and it’s excellent for a weekday meal because it can be prepared in about 15 minutes. If you’re looking to impress your Valentine’s Day date or to wow your particular someone, try this recipe. It will be a hit with everyone, no matter what!

• 8 oz (225g)linguine pasta
• 1 tablespoon olive oil
• 1 pound (450g)shrimp
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 teaspoon Old Bay seasoning (optional – or smoked paprika or cajun)
• 1 tablespoon butter
• 1 clove garlic
• 12 cup heavy cream
• 12 cup parmesan cheese grated
• 14 cup parsley chopped
• 1 teaspoon Old Bay seasoning (optional)
• 1 teaspoon Old Bay season

• Water and salt are brought to a boil in a medium-sized pot. Pour in your pasta and cook it according to the package directions until it is al dente. As soon as the pasta is finished cooking, save 1 cup of the pasta water before draining the noodles. Melt the butter in a pan over medium heat, then add the olive oil and mix well. Saute the shrimp for a minute or two, then season with salt, pepper, Old Bay Seasoning, and paprika, if using, to taste. Make sure to cook the shrimp until it is pink all the way through. If you’re concerned about overcooking the shrimp, cook them in batches. Remove the shrimp from the pan and place them on a platter
• In the same pan, heat the butter and sauté the garlic for 30 seconds, or until it is fragrant, until it is fragrant. Pour in the heavy cream and scrape the bottom of the pan with a spatula
• Add the parmesan and let it to melt before adding the pasta water to loosen the sauce and allowing it to boil for a minute. Check the seasonings in the sauce to determine if extra salt and pepper are required
• Make sure the pasta is fully covered with the sauce by tossing it around. Serve immediately after re-incorporating the shrimp and garnishing with freshly chopped parsley, if desired.

• If you cook the shrimp from frozen, there will be a lot of liquid flowing out, which is good because it will only take about a minute to reduce the volume (not enough to overcook the shrimp). If at all possible, defrost the shrimp before cooking them. Not only should you keep the pasta boiling water, but you should also save roughly a cup of it because it is fairly starchy and excellent for loosening up the sauce. Although you will most likely use much less than a cup, I always save one cup and drain the remainder to be on the safe side. This spaghetti recipe yields 4 regular servings or 3 large servings. In a tightly sealed container, store in the refrigerator for up to 3 days. Reheat the pasta in a pan over low-medium heat, stirring occasionally, and add a splash of water to loosen the sauce if necessary. If you’re using a microwave, follow the same procedure. I don’t advocate storing this creamy shrimp pasta since it will become soggy.

calorie count 334kcal, carbohydrate count 4g, protein count 29g, fat 22g, saturated fat 11g, cholesterol 343mg, sodium 1411mg, potassium 145mg, fiber 1g, sugar 1g, vitamin A 965IU, vitamin C 10mg, calcium 347mg, iron 3mg nutrient count As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.

Reader Interactions

I was reminded of my favorite meal at Olive Garden when making this Creamy Shrimp Pasta. The juicy shrimp and noodles are lavishly coated in a creamy Alfredo sauce that is rich and creamy. Your family will be humming with delight with every taste, and they will be requesting it for supper on a regular basis. One of our all-time favorite shrimp dishes! It is possible that this content contains affiliate links. Please review my disclosure policy. It is possible to complete the entire dinner in less than 30 minutes if the sauce is prepared while the pasta is cooking on the burner.

This homemade creamy shrimp pasta is far superior than eating out since it is not excessively salty, as dining out often is, and you will not be hit with a large bill at the end of your mealwinning!

Watch How to Make Creamy Shrimp Pasta Recipe:

Because of its popularity, this dish has received a plethora of positive feedback (read theglowing reviews here). Creamy shrimp pasta is a delicious and simple dish to prepare. I’ve had several comments saying that it’s better than Olive Garden’s Shrimp Alfredo, which is an incredible praise.

Want to Substitute the Wine?

It’s not an issue! Here’s a terrific white wine substitute: squeeze some lemon juice into the sauce after adding the cream, seasoning with salt, pepper, and paprika to taste after adding the lemon juice (approximately 1/2 medium lemon), and serve immediately. Instead of using concentrate, use freshly squeezed lemon juice. Prepare ahead of time: This spaghetti is as delicious the next day! Add a splash of milk and slowly reheat over a low heat until very warm/hot but not simmering, about 10 minutes.

It’s funny how that tiny touch of black pepper, parsley, and parmesan cheese at the end really dresses it up and makes it seem and feel like great dining, even if it wasn’t.

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog – the ones that have received the highest ratings and received the most positive feedback.

• Can you tell we adore shrimp pasta recipes? Shrimp Scampi Pasta is one of our favorites. All of the iconic flavors of Lasagna made simple in a casserole form
• Lasagna Casserole The Lasagna in the Slow Cooker may be made ahead of time
• It is delicious. Spaghetti and Meatballs– The meatballs were the juiciest we’d ever tasted
• Chicken Tetrazzini– A creamy chicken pasta bake that is a must-try.

⬇ Print-Friendly Shrimp Pasta Recipe:

Preparation time: 10 minutes Preparation time: 15 minutes Time allotted: 25 minutes Creamy Shrimp Pasta reminds me of my favorite meal at Olive Garden, which features large, juicy shrimp and the simplest alfredo sauce ever created. This shrimp spaghetti is getting rave reviews!

Natasha of NatashasKitchen.com is a food blogger. Easy to learn skills Making it will cost you between $18 and $22. Keywords: shrimp alfredo, shrimp pasta, creamy shrimp alfredo Cuisine:American The Main Course is the first course in the sequence. Calories:652 Servings:6servings

• 3/4 pound fettuccini pasta
• 1 pound large raw shrimp, peeled and deveined (21-25 ct)
• 1 tablespoon olive oil
• 1/2 onion, medium, finely chopped
• 2 tablespoonspunsalted butter
• 1 garlic clove, minced
• 1/3 cup white wine, I used Chardonnay
• 2 cups whipping cream
• 1/3 cup shredded parmesan cheese
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon paprika

1. Cook 3/4 pound pasta until al dente in a saucepan of boiling water with 1 tablespoon salt, following the package directions. Drain the water without rinsing and set it aside
2. Preparing the shrimp and sauce while the pasta is cooking is a good idea. 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika are used to season the shrimp. 1 tablespoon oil should be heated in a large nonstick skillet over medium/high heat. Once the oil is heated, add the shrimp in a single layer and fry for 2 minutes each side, or until the shrimp is cooked through and no longer translucent in color. To avoid overcooking, transfer the chicken to a separate dish. In the same heated skillet, melt 2 tablespoons butter and sauté the finely chopped onion until soft and golden (3-5 minutes), turning often. Toss in the minced garlic and cook for another minute, or until it is aromatic. Stir in 1/3 cup white wine and reduce the liquid until there is only 25% of the original volume remaining
3. Stir in 2 cups cream and bring to a light boil, then reduce the heat and simmer for 2 minutes. Sprinkle the sauce with 1/3 cup parmesan cheese and whisk just until the sauce is creamy and smooth, about 30 seconds more. Continue to cook until the sauce comes to a simmer but does not boil, then remove from heat and season with more salt, pepper, and paprika to taste Using tongs, mix the drained pasta and cooked shrimp in the sauce until the noodles are thoroughly covered with the sauce. Season with a liberal sprinkle of finely chopped parsley, more parmesan cheese, and freshly cracked black pepper before serving in warmed pasta bowls.

Remember not to boil the alfredo sauce once the cheese has been added; otherwise, the cheese will separate from the cream and become mushy. Nutritional Values Pasta with Creamy Shrimp (Recipe) (VIDEO) Calories in a serving (per serving)652 The number of calories from fat is 360 percent of the Daily Value*. Fat40g 62 percent Sodium910mg40 percent Potassium288mg8 percent Carbohydrates44g15 percent Fiber 2g8 percent Sugar 1g1 percent Protein26g 62 percent Sodium910mg40 percent Potassium288mg8 percent Vitamin A1455IU is 52 percent of the total.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Use the hashtag to identify them.

Tools We Used in this Recipe (Amazon affiliate links):

The following items are required: Boos DarkCutting Board Glass MixingBowls Blue StaubPan with Lid 5 1/2 QtDutch Oven Cook’sKnife Do you enjoy shrimp? Here’s where you can find all of our best shrimp recipes. I hope you like this quick and easy shrimp pasta recipe as much as I do! As a result of numerous inquiries about substituting chicken broth for the wine, I thought I’d share my thoughts on the subject. While the wine enhances the flavor of this dish, if you prefer to omit it, the recipe will still work; simply substitute chicken broth for the wine, season to taste, and add a splash of lemon juice for extra flavor.

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Shrimp Scampi with Pasta

1262 user reviews

• There are 879 five-star ratings, 288 four-star ratings, 67 three-star ratings, 13 two-star ratings, and 15 one-star ratings.

This recipe was very delicious, and I cooked it tonight. I had some mushrooms on hand that I wanted to use up, so I sautéed them with the shallots and garlic until they were soft. It is recommended to conserve one cup of the pasta water, which should be poured shortly before adding the pasta and shrimp, as a last step in this recipe. This adds starch to the sauce and aids in the creation of a smooth texture. Read MoreI really enjoyed it! Unfortunately, we devoured it before I had a chance to take a picture.

Simple and delicious.

I’m overjoyed to have discovered such a delicious recipe to have in my repertoire.

and I’m a cook who cooks on the spur of the moment.

It turned out beautifully and the lemon taste was a nice touch.:D More information can be found at

• Reason?
• When cooking shrimp in lemon, the shrimp will get a little rough because of the acid in the lemon.
• right before you’re about to take the food off the stove!
• It’s not essential to measure anything precisely; simply use all of the ingredients to your heart’s and eyes’ desire.
• And in my case, that meant more shrimp and less spaghetti because Hubs and I aren’t exactly spring chickens anymore and need to keep our calorie and carb intake under strict control.
• Excellent supper, as always.
• I followed the recipe exactly and did not include the pasta water, as some have advised.

I will most certainly be cooking this again.

I was a little concerned that my husband wouldn’t enjoy it (he’s a finicky eater when it comes to seafood meals), but after one taste, he announced his approval, and I burst out laughing.

I believe I also used a little more butter than it asked for, but hey, it tasted delicious.

Once again, I didn’t include the wine since I didn’t have any on hand, but now that my husband like it, I plan to include it the next time I make it.

With the addition of the lemon, it becomes fresh, delightful, and delectable.

I’m pleased to announce that this recipe will be appearing in our kitchen once again, and I’d want to experiment with it using a combination of shrimp, lobster, and/or crab in the future.

It’s fantastic!

It was a piece of cake!

All of them are positive in my opinion.

This dish is perfect for a weeknight supper or for Lent, yet it’s elegant enough for a big event.

To keep it moist, I’d suggest adding 1/2 to 1 cup of the pasta water at the end.

Shrimp Alfredo

This shrimp alfredo pasta is created with fettuccine and a creamy parmesan sauce, and it is topped with sautéed shrimp in garlic sauce. A quick and simple dinner that tastes like it came from a posh establishment! When I’m out to eat, one of my favorite foods to order is shrimp fettuccine alfredo, which is one of my favorite pasta dishes. Since then, I’ve been able to make it at home for far less money, and it tastes absolutely delicious. I’m sure I’m not the only one who has a yearning for shrimp every now and then.

It’s a creamy, wonderful dish that’s quick and easy to prepare, which is just how I prefer my dinners to be!

HOW DO YOU MAKE SHRIMP ALFREDO?

Cook your pasta according to package directions, and while the noodles are cooking, prepare the ingredients for the sauce. Cook your shrimp until they are pink and opaque in a hot pan until they are done. After you’ve combined your shrimp and pasta with the creamy sauce, it’s time to serve! This dish is ideal for any night of the week since it is so simple to prepare. To make your shrimp alfredo pasta, look for the biggest shrimp you can locate. You may leave the tails on if you want to make a more professional presentation.

For your shrimp fettuccine alfredo, you can substitute various long noodle shapes such as spaghetti or vermicelli.

Never let it to come to a boil, or it will separate from the other ingredients.

HOW DO YOU KNOW IF SHRIMP IS COOKED?

Shrimp cooks in a short amount of time, especially if you get pre-cooked shrimp (which are already pinkish when purchased at the supermarket). If you purchase the greyish shrimp, this indicates that they are raw, and after they turn pink and opaque, you will know that they are cooked. Cooking normal-sized shrimp takes 3-4 minutes on average, according to the recipe. Make sure to keep an eye on your shrimp to ensure that they don’t overcook. The uncooked shrimp in this recipe should be used; if you use the precooked kind, the shrimp may get rough during the second cooking step.

HOW DO YOU COOK THE PERFECT PASTA?

First and foremost, always check to see if your water has been salted. You want to make sure that the water has plenty of salt in it so that your pasta is well-seasoned when it is removed from the pot. The pasta should be cooked until it is al dente, which means it is soft but yet firm. This is one of the most straightforward dinners you will ever prepare.

It’s also ideal for the warmer months since it requires very little time spent over a hot burner while still being substantial enough to satisfy even the most ardent appetites. I’m confident that now that my family has discovered this shrimp alfredo pasta, I’ll be preparing it on a regular basis.

MORE SHRIMP RECIPES YOU’LL LOVE

• Flaming Shrimp Fajitas
• Grilled Shrimp Skewers
• Buffalo Shrimp
• Sesame Shrimp
• Cajun Shrimp and Sausage Pasta
• Cajun Shrimp and Sausage Salad

Shrimp Alfredo Video

This shrimp alfredo pasta is created with fettuccine and a creamy parmesan sauce, and it is topped with sautéed shrimp in garlic sauce. A quick and simple dinner that tastes like it came from a posh establishment! Course MainCuisineItalianKeywords hrimp alfredo, shrimp fettuccine alfredo, and more variations Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings4 Calories689kcal per serving

• 10 ounces fettuccine pasta
• 5 tablespoons butter, divided
• 1 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• Salt and pepper to taste shrimp, peeled and deveined, with tails removed if preferred
• 1 teaspoon minced garlic
• 2 teaspoons chopped parsley

• Cook the pasta in salted water according to the package directions
• Drain well. In a medium-sized saucepan, melt 4 tablespoons of butter over medium-low heat
• Toss in the cream and cook for 4-5 minutes, or until the cream has barely thickened – do not bring to a boil
• Using a whisk, slowly incorporate the parmesan cheese, swirling constantly, until the cheese is completely melted. Taste the sauce and season it with salt and pepper to your liking. Preheat 1 tablespoon butter in a large skillet over medium high heat until melted. Season the shrimp with salt and pepper once they have been added to the pan. Cook the shrimp for 3-4 minutes, stirring periodically, or until they are pink and opaque
• Remove from heat and set aside. Stir in the garlic and cook for a further 30 seconds until it becomes fragrant
• Drain the pasta and stir it with the alfredo sauce until well combined. Place the shrimp on top and garnish with parsley before serving.

The following are the calories: 689kcal|52g carbohydrate|41g protein|35g dietary fat|26g saturated fat|Cholesterol: 477mgSodium: 743mgPotassium: 325mg Fiber: 2g Sugar: 1g Vitamin A: 1505IU Vitamin C: 5mg Calcium: 454mg Iron: 3.9mg Iron: 3.9mg

20-Minute Shrimp Pasta, Mediterranean-Style

This vibrant garlic shrimp pasta recipe may be prepared in as little as 20 minutes! Garlic, onions, white wine, and lemon juice are used to make a light sauce to serve with the fish, which is prepared in the Mediterranean way. To begin, simply add your favorite salad! Tips and a video are provided below.

Shrimp pasta, Mediterranean-style!

We’re big pasta fans in this house, but there’s a good reason why this dish (along withpasta primavera and thisolive oil pasta) is at the top of our favorites list! The combination of shrimp and pasta is a marriage made in heaven! My shrimp scampi over angel hair pasta is a favorite dish of mine. However, this time I used a light Mediterranean sauce made with garlic, fresh tomatoes, white wine, and lemon juice to coat the shrimp. It’s on another level of delectable. This garlic shrimp pasta dish is like having a good dining experience without leaving your house.

Time-Saving Tip: Start the pasta boiling while you’re doing the rest of the prep work, such as cooking the shrimp and making the sauce.

What kind of pasta to use?

Yes, the type of pasta is important! When served with our light garlic lemon and wine sauce, long, round pastas such as spaghetti or angle hair pasta are excellent choices. Using a thinner noodle makes for a more delicate presentation and allows the flavors of this shrimp pasta recipe to really shine through! This dish calls for tube-shaped pasta (such as penne or rigatoni), which are more suited for thick sauces such as ragu than for thin sauces such as pesto. In addition, if you’re following a rigorous Mediterranean diet, whole grain pasta is recommended.

How do you cook shrimp for pasta?

I find it best to cook the shrimp separately and then toss it into the spaghetti just before serving, because shrimp cooks quite rapidly. Using a small amount of extra virgin olive oil, I just sauté the shrimp in my skillet before adding them to the rest of the ingredients. This will take around 4 to 5 minutes in total, depending on the size of the shrimp used. What is the best way to tell whether shrimp is done? It’s really simple to tell.

Raw shrimp is grey and flappy, while cooked shrimp develops a pearly pink tint, indicating that it has been cooked thoroughly. Prevent the shrimp from overcooking, and keep in mind that you’ll be adding them to the spaghetti for a few more seconds to warm them up before serving.

How to make shrimp pasta?

(For those that want a visual, here is the step-by-step procedure.) The recipe (along with the ingredient measurements) may be found below.

• Prepare the pasta. Prepare the pasta in boiling water according to the package directions. Keep in mind to season with salt. Before draining the starchy pasta water, reserve a small amount for cooking the shrimp. This may be completed while the pasta is cooking to save time. My shrimp took approximately 4 minutes to fry in a little extra virgin olive oil over medium-high heat, and they were perfectly done. (If your shrimp is frozen, it is important that it is well thawed before cooking.)

• Make the sauce in a separate bowl. Remove the shrimp from the pan so that you may continue to use it. Cook the onions and garlic in a little kosher salt, oregano, and red pepper flakes until they are translucent (I usedAleppo-style pepper). Cook, stirring regularly, over medium/medium-low heat for 1 to 2 minutes, until the sauce has thickened. Toss in the wine and let it simmer for a minute before adding the lemon zest and lemon juice. For a little moment, parsley and tomatoes are invited to the celebration (30 to 40 seconds or so). Ideally, the tomatoes should still have a decent bite to them.

• Put everything together. Toss in the noodles, and if necessary, add a little amount of the pasta water. Toss the spaghetti a few times to ensure that it is evenly covered. In a separate bowl, combine the cooked shrimp and mix until heated through. For the finishing touch, add more Parmesan cheese, additional red pepper flakes, and parsley to your preference

To begin, I prefer to include a large salad. A hearty choice is panzanella (when tomatoes are in season), or this white bean salad (also when tomatoes are in season).

Make aheadStorage

• To prepare this dish ahead of time, follow these steps: Prepare the pasta and sauce the night before you want to serve them. Keep them separated in the refrigerator in containers with tight-fitting lids. Cook the shrimp the next day, right before presenting it to your guests. On a medium heat, warm the sauce and the pasta, adding a little amount of pasta water as necessary. In a large mixing bowl, add the shrimp that have just been cooked
• Storage:Leftovers can be kept in the refrigerator for up to 2 nights (assuming the shrimp is fresh or had been properly stored in the freezer before cooking). On medium heat, bring to a boil, stirring occasionally, and adding more liquid if necessary. I prefer to keep the shrimp out of the pan and add it back in shortly before serving to warm it thoroughly. This will prevent the shrimp from becoming overcooked.

You may also be interested in similar recipes. Spaghetti Sauce from Scratch Yummy Shrimp KabobsEasy Seafood Paella Recipe Baked Salmon with Garlic and Lemon Visit ushere to see all of our recipes. CLICK HERE TO JOIN MY FREE E-MAIL LIST.

Shrimp Pasta Recipe, Mediterranean-Style

• This vibrant garlic shrimp pasta recipe may be prepared in as little as 20 minutes! Garlic, onions, white wine, and lemon juice are used to make a light sauce to serve with the fish, which is prepared in the Mediterranean way. To save time, start the pasta and finish the rest of the dishes while the pasta is cooking. Preparation time: 10 minutes Cooking Time: 10 minutes Served for 4 people, the course is DinnerCuisineItalian and Mediterranean. Calories512.8kcal

• 14lbthin spaghetti
• Kosher salt
• Extra virgin olive oil
• 1lblarge shrimppeeled and deveined (if frozen, thawed)
• 1lblarge shrimppeeled and deveined (if frozen)
• Peppercorns (black)
• 4 tbsp. dried oregano
• 12 tbsp. red pepper flakes (or 1 teaspoonAleppo pepper flakes)
• 1 cup dry white wine I made a Pinot Grigio using 1 lemon, which I zested and juiced. a large fist of freshly chopped parsley (approximately 1 cup packed)
• 2 to 3 ripe vine-ripened tomatoes, chopped Parmesan cheese, grated to your preference

• Cook the pasta according to package directions in salted boiling water (about 9 minutes). Keeping a small amount of the starchy pasta cooking water aside is a good idea. Drain the spaghetti well
• While the pasta is boiling, saute the shrimp in a separate skillet. 1 tablespoon extra virgin olive oil in a big pan over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp for 2 to 3 minutes on each side, or until the shrimp becomes pink. Transfer the shrimp to a separate platter for the time being
• In the same pan, add a bit more extra virgin olive oil if necessary. Reduce the heat to medium-low and cover the pan. Combine the onions, garlic, oregano, and red pepper flakes in a large mixing bowl (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring regularly, until the sauce has thickened. Scrape any bits of garlic and onion off the bottom of the pan before adding the wine. Continue to cook the wine for 1 minute to lower the alcohol content, then add the lemon juice and lemon zest. Toss in the chopped parsley and tomatoes and cook for 30 to 40 seconds more. Season with Kosher salt, then add the cooked pasta to the pan and toss to cover with the seasoning mixture. If necessary, add a little of the starchy water from the pasta. Last but not least, add the cooked shrimp. Turn off the heat and set aside for 30 seconds to allow the shrimp to warm through. To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper on top. Serve as soon as possible

• To prepare this dish ahead of time, follow these steps: Prepare the pasta and sauce the night before you want to serve them. Keep them separated in the refrigerator in containers with tight-fitting lids. Make sure you don’t cook the shrimp until right before serving time. On a medium heat, warm the sauce and the pasta, adding a little amount of pasta water as necessary. Toss in the cooked shrimp and proceed with the instructions
• Storage:Leftovers can be kept in the refrigerator for up to 2 nights. Visit our Shop to get high-quality Mediterranean ingredients such as extra virgin olive oil, all-natural and organic spices, and other products.

Calories:512.8kcal Carbohydrates:71g Protein:35.3g 0.6 g of saturated fat Cholesterol:285.8mg Potassium:503.8mg Fiber:4.1g Vitamin A: 586.4 International Units (IU). Vitamin C (ascorbic acid): 18.2mg Calcium:211.8mg Iron:4.1mg

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Lemon Garlic Parmesan Shrimp Pasta

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Lemon Garlic Parmesan Shrimp Pasta is cooked in a single pot and is ready in less than 30 minutes. In a buttery lemon garlic sauce, fresh shrimp is cooked till pink and then mixed with fresh parmesan cheese and cooked pasta. It’s going to be a new favorite of mine! Shrimp is one of my favorite seafood to prepare since it cooks up so quickly and is a crowd pleaser!

Here are a few of my favorite recipes from my family.

Lemon Garlic Parmesan Shrimp Pasta

Take a bow, because you’ve found your new favorite one-pot supper. This completely blew our taste senses away and quickly became a favorite once the first mouthful was consumed. Let’s go back to the period when I detested shrimp. Shrimp, to be honest, was one of my least favorite foods. But now, I am a great believer in the need of giving things a second opportunity. Take, for example, Salmon used to be something I detested. It is now, without a doubt, my favorite thing to eat. And so I promised myself that I would give shrimp another shot.

As a result, I try to prepare a shrimp-based lunch for him at least once a month.

Also, even the erstwhile shrimp hater (that is, myself) raved about it!

Shrimp Pasta Ingredients:

It is impossible to stop eating the shrimp since it is prepared in an incredible lemon garlic butter sauce that is to die for. Shrimp is one of my favorite foods since it cooks in such a short amount of time. It’s mixed with spinach, spaghetti, and freshly grated parmesan cheese before being served. So it’s basically a collection of all of my favorite stuff. Are you becoming hungry yet? Lemon, butter, garlic, parmesan. are you feeling hungry yet? This supper is going to be a huge hit with you guys.

• Linguine Pasta: Thin, light noodles that match perfectly with the creamy sauce and shrimp. Oil and butter: Sauteing the shrimp in a mixture of olive oil and butter is the key to achieving a wonderful texture in the shrimp
• Garlic: Saute the garlic in the oil with the red pepper flakes until fragrant
• Remove from heat. Red pepper flakes: These spice up the tastes by adding a little heat. Large shrimp: Because of their larger size, the shrimp stand up well to the pasta. Season with salt and pepper to taste
• Garlic infused pasta sauce and Italian seasoning: This garlic infused pasta sauce and Italian spice are the perfect taste combo. Baby spinach: Add it towards the end of the cooking process to get a perfect wilt without it becoming mushy
• After the shrimp and pasta have been cooked, combine them with the parmesan cheese. Lemon juice: to taste (one tablespoon is an excellent starting point)
• Salt: to taste

How to Make Shrimp and Pasta:

The best part about this dinner is that it can be prepared in a single pot.

The fact that I just have to clean one pot and still prepare a delicious supper for my family makes me one happy mother.

1. Prepare the pasta: In a large pot, bring the pasta to a boil and cook it according to package recommendations. Drain the water and set it aside. Garlic and red pepper are sautéed in oil: In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and red pepper flakes are aromatic, about 30 seconds. Prepare the shrimp as follows: Toss in the shrimp and season with salt and pepper to taste. Continue to cook until the shrimp begin to turn pink. Cook until the spinach is wilted, while sprinkling with Italian seasoning. Toss the spaghetti with the shrimp: Return the pasta to the saucepan and toss with the remaining butter, parmesan, and parsley to combine. Continue until the ingredients are well combined and the butter has melted. Serve while still hot, with a squeeze of lemon juice.

Tips for Making a 30 minute Meal:

• Keep things as basic as possible! Keep to recipes and ingredients that you are already familiar with and comfortable with. Consider delaying the implementation of your new ideas and ingredients until a day when you have a bit more time. When you come home with your purchases, go ahead and wash and chop fresh vegetables, create dressings, and prepare other ingredients that will be used later in the week’s dishes. This ensures that they are readily available when you want them quickly. The importance of order cannot be overstated. Start with preheating the oven and bringing the water to a boil, as both tasks take longer. Meanwhile, you can go to work on the next stages while they heat up. Make substitutions or swaps for ingredients that you don’t have on hand or that are too time-consuming to prepare. If an item does not affect the overall flavor of the meal and will need additional time to prepare or deal with, just substitute it or leave it out entirely. For example, you may use something that has already been prepared or ask for assistance. Delegate tasks such as slicing vegetables or preparing a side salad to help you get more done in less time.

Variations or Substitutions:

• Try experimenting with different types of pasta. Rotini and fusilli are both excellent options! Another option is to use vegetable noodles such as zucchini noodles for a more nutritious alternative. Add in different items like as mushrooms, asparagus, chicken, various shellfish, and sausages to determine which combinations you enjoy the most and which you don’t. You never know what you could come upon that you really like. By adding some heavy cream and/or cream cheese, you may transform this into a creamy sauce.

How to Store Pasta:

Cooked shrimp will keep in the refrigerator for 3 to 4 days if it is refrigerated appropriately. You may store it in the freezer for up to 6 months if you want it to keep longer. Freeze in sealed containers or heavy-duty freezer bags that have been covered. Alternatively, heavy-duty aluminum foil or freezer wrap can be used to wrap the dish securely.

More Pasta Dinner Recipes:

• Recipes like one-pot Cajun chicken Alfredo pasta, creamy shrimp and mushroom pasta, 10-Minute Pesto Pasta, easy pasta carbonara recipe, pasta puttanesca with chicken, and more may be found here.

• 2 Tablespoonssolive oil
• 6 Tablespoons butter
• 4 cloves garlic minced
• 1 teaspoon red pepper flakes
• 1 1/4 pound big shrimp
• Salt and pepper to taste
• 1 teaspoon italian seasoning
• 4 cups baby spinach
• 1/2 cup parmesan cheese
• 2 tablespoons parsley chopped
• 1 teaspoonlemon juice

• Cook the pasta in a big pot of boiling water according to the package directions in a large saucepan. Drain the water and set it aside. In the same pan, heat the olive oil and 2 tablespoons of butter until the butter is melted. Cook until the garlic and red pepper flakes are aromatic, about 30 seconds. Toss in the shrimp and season with salt and pepper to taste. Continue to cook until the shrimp begin to turn pink. Cook until the spinach is wilted, while sprinkling with Italian seasoning. Return the pasta to the saucepan and toss with the remaining butter, parmesan, and parsley to combine. Continue until the ingredients are well combined and the butter has melted. Before serving, squeeze in the lemon juice and serve while still hot

On April 24, 2020, there will be an update. Published on August 12, 2016 in its original form. 6 Calories per serving 279 kilocalories (14 percent ) 2 g of carbohydrates (1 percent ) 23 g of protein (46 percent ) 20g of fat (31 percent ) Saturated Fat9g is a slang term for fat nine grams (45 percent ) Cholesterol: 274 milligrams (91 percent ) Sodium 990 milligrams (41 percent ) Potassium is 217 milligrams (6 percent ) 1 gram of fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A 2501 IU (International Units) (50 percent ) Vitamin C (13 milligrams) (16 percent ) 270mg of calcium (27 percent ) Iron3mg is a dietary supplement (17 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Simple Garlic & Butter Shrimp with Spaghetti (Shrimp Scampi)

Garlic & butter shrimp spaghetti is a simple evening dish that will help you break up the monotony of eating the same old thing every night for supper! You can get this shrimp spaghetti dinner on the table in less than half an hour, and cleanup is simple as well. First and first, I must inform you that this shrimp spaghetti dish was not passed down to me by my Nonna (grandmother). Because I am an Amazon Associate, I receive money when people make eligible purchases. It was not even passed down from my mother; in fact, I have serious doubts if this is an authentic Italian dish at all, mostly since it is cooked with butter and a significant amount of garlic.

• “No Ketchup on Spaghetti,” written by my buddy Ale Gambini, is a great resource for learning more about traditional Italian cooking.
• Please keep in mind that this is not a genuine Italian meal.
• So, because I started writing this blog in order to inspire others to get into the kitchen and cook, the food you see here is what my family had for supper that night.
• Steak au Poivre is an example of a recipe with a lousy photograph but a wonderful recipe: I’d rather share real food with less-than-stellar images than present you with some shellacked, brilliantly shot false dinner that no one could ever consume in their right mind.
• If you’re looking for “quick food,” go no farther than this easy garlic and butter shrimp spaghetti, which isn’t picked up from a window while you’re driving.
• So, if you can get your hands on some fresh shrimp, or if you have some very nice frozen shrimp in your freezer, chances are you’ll have everything else you need in your pantry to make this dish!

I don’t measure anything, but I’m providing you with recommendations so that you have a starting point. Feel free to adjust the amount of each ingredient to your liking.

How do I Thaw Frozen Shrimp?

If you’re like me and have frozen shrimp in your freezer, you don’t want to allow frozen shrimp to thaw in your refrigerator, so just place the frozen shrimp in a dish filled with cold water and cover with plastic wrap. From time to time, rinse the shrimp under running water. For added convenience, you may put it in a colander and run water over it (assuming you’re not in a water-constrained area like Los Angeles). Shrimp will defrost in a short period of time.

Simple Garlic and Butter Shrimp Spaghetti(Shrimp Scampi)

Christina Conteserves created this recipe. 4 to 6FULLY PRINTABLE RECIPE DOWNLOADABLE ABOVE

Directions to make the shrimp spaghetti.

Cook the spaghetti according to the package directions. Preparing the sauce and preparing the shrimp may be done while the pasta is baking. After rinsing, pat the shrimp dry with a paper towel. In a sauté pan, heat the olive oil and 1 tablespoon of the butter over medium high heat until the olive oil is hot. Cook for approximately 2 minutes after adding the minced garlic, before adding the parsley. Increase the heat to high and then add the shrimp. It will only take about 4 or 5 minutes for the shrimp to become pink, so turn them over immediately and check to see that they are uniformly cooked.

1. Add a splash of white wine (or the cooking water from the pasta) and the remaining 2 tablespoons of butter and mix well.
2. Cover the pan with a towel to keep it warm until the pasta is cooked.
3. Add the shrimp and sauce on top and mix well.
4. Serve your quick garlic and butter shrimp spaghetti as soon as it is finished cooking.
5. Don’t miss out on any more posts!
6. For those who enjoy seafood: I’d like to share to you my recipe for cioppino!

Ingredients

• 1 pound of excellent quality, fresh or frozen RAW shrimp (shelled, deveined, cleaned, but with the tail still on)
• 2 tablespoons extra virgin olive oil the following ingredients: 3 tbsp good quality butter, such as Kerrygold
• 3 to 5 cloves of minced garlic
• 1 tbsp finely chopped parsley (fresh is preferable, but if not available, use frozen or 1/2 tsp of dried)
• Salt and pepper
• A dash of white wine or the cooking water from the pasta
• 1 pound spaghetti (I definitely suggest De Cecco—it makes a significant difference in the flavor)

Instructions

1. Cook the spaghettias according to the package directions. As this dish is cooking, begin preparing the shrimp and sauce. Remove the shrimp from the water and pat them dry with a paper towel. In a large sauté pan, heat the olive oil and 1 tablespoon of the butter over medium high heat until the butter is melted. Continue to simmer for about 2 minutes after adding the minced garlic, then add the parsley. Increase the heat to high and then add the shrimp. It will only take about 4 or 5 minutes for the shrimp to become pink, so turn them over immediately and check to see that they are uniformly cooked. Use salt and pepper to season the dish. Add a splash of white wine (or the cooking water from the pasta you’re cooking) and the remaining 2 tablespoons of butter
2. Mix well. Remove the pan from the heat after thoroughly stirring it. Cover with a tea towel to keep warm until the pasta is done
3. Drain the pasta and set it in a large mixing basin. Add the shrimp and sauce on top and mix well. Toss the pasta to coat it with the sauce. Serve as soon as possible

Nutrition Information:

Yield:5Serving 1 bowl (inches in diameter) The following is the amount of food per serving: Calories:494 14 g of total fat Cholesterol:0mg Sodium:0mg Carbohydrates:65g Fiber:0g Sugar:0g Protein:24g Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Classic Shrimp Scampi Recipe

• 12 cup dry white wine or broth
• 3 tablespoons kosher salt (or to taste)
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 minced garlic cloves crushed red pepper flakes (or to taste) 18 teaspoon crushed red pepper flakes peppercorns that have been freshly ground giant or extra-large shrimp (shelled) weighing 14 pounds 1 / 3 cup finely chopped parsley a half-lemon juice that has been freshly squeezed pasta al dente or a crusty loaf of bread

Nutritional analysis per serving (4 servings)

The following nutrients are included: 285 calories; 15 gramsfat; 5 grainsaturated fat; 0 grainstrans fat; 7 gramsmonounsaturated fat; 2 gramspolyunsaturated fat; 5 gramscarbohydrate; 1 gramdietary fiber; 1 gram sugar; 28 gramsprotein; 1129 milligramssodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided.

It should not be construed as a substitute for the advice of a licensed professional nutritionist.

Preparation

1. Melt the butter and olive oil in a large pan over medium heat. Add the garlic and cook for approximately 1 minute, or until it is fragrant. Bring the wine or broth, salt, red pepper flakes, and lots of black pepper to a boil while stirring constantly. Continue cooking until the wine has reduced by half, approximately 2 minutes
2. Add the shrimp and cook until they are just turning pink, 2 to 4 minutes depending on the size of the shrimp. Serve the parsley and lemon juice over the spaghetti, or with crusty bread, as an accompaniment.