Looking for a scrumptious and effortless dinner recipe? This speedy shrimp pasta dish is ideal for any night of the week. It’s easy to make, nourishing, and packed with flavor. You’ll be amazed at how delectable this pasta dish tastes! Impress your dinner party guests with this luscious shrimp pasta recipe that’s sure to disappear before your very eyes! With its delectable flavors and effortless preparation, everyone will adore this dish. Plus, you can easily customize it to your preferences by adding your favorite vegetables or protein, making it a meal that everyone will relish.
Step By Step Instructions
Fill a large pot with salted water and bring it to a boil. Add 1 lb of pasta to the pot and cook until it’s just underdone. Drain the pasta, reserving about 1/2 cup of the cooked pasta water, and set it aside. When buying frozen, choose individually quick-frozen shrimp—you can thaw exactly what you need. For detailed information on this topic, check my post, How To Thaw Frozen Shrimp. Some manufacturers chemically treat their products, so be sure to pick bags that only list shrimp in the ingredients. Red Tomato Pesto: I love using homemade pesto in this recipe, but you can also use store-bought. Sun-dried Tomato Paste: Most grocery stores stock this ingredient in their International aisle. However, if you cannot find it, simply omit it and use extra pesto, as regular tomato paste will be too strong for this recipe. Pasta: I used tagliatelle pasta (bowtie pasta) in this recipe, but any type of pasta will work. Half and Half: This is a combination of milk and cream. You can also use heavy, double, whipping, or single cream. Vinegar: I used white vinegar in this recipe, but you could also use red wine vinegar or apple cider vinegar. Garlic: I used fresh garlic in this recipe, but you could also use garlic powder. Meanwhile, melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large shallow pan over medium-high heat. Once melted, add 1 pound of peeled and deveined raw shrimp to the pan in a single layer. Cook undisturbed for 1 minute, then flip and cook for an additional minute until the shrimp are just cooked through. Remove the shrimp from the pan and add 4 minced garlic cloves. Saute for 30 seconds to 1 minute until fragrant. Add 2 tablespoons of red pesto, 1 tablespoon of sun-dried tomato paste, and 1/4 teaspoon of red chili pepper flakes. Stir to combine and saute for about a minute to release the flavors. Next, mix in 1 cup of half-and-half (or whipping cream). Then Add ½ cup of chicken stock (or shrimp stock), ¼ cup of freshly grated Parmesan cheese, 1 teaspoon of white vinegar, a pinch of salt, and freshly ground black pepper. Mix everything together and bring it to a simmer. If the sauce is too thick, add a small amount of reserved pasta water. Simmer for 3 to 5 minutes to bring the flavors together. Add the cooked pasta to the sauce and simmer gently to allow the pasta to finish cooking in the sauce. If the sauce is too thick, add a small amount of reserved pasta water. Stir in the cooked shrimp and mix in the chopped fresh basil (or parsley). Taste the dish for seasoning and add more salt as needed before serving. This recipe was originally posted in January 2020 but was republished in 2023 with new photos and content. To freeze, let the pasta cool completely, then store it in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw the pasta in the fridge overnight, then reheat it in a pan on the stove. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
