Shrimp Spaghetti recipe
A quick and flavorful shrimp spaghetti recipe featuring succulent shrimp, fresh tomatoes, and a light, zesty sauce. Perfect for any occasion!
Equipment
- Large pot For boiling spaghetti
- Large Skillet For sautéing shrimp and making the sauce
- Colander To drain the pasta
- Tongs For tossing the pasta with the sauce
Ingredients
- 8 oz Spaghetti
- 1 lb Large Shrimp Peeled and deveined
- 3 tbsp Olive Oil Extra virgin
- 4 cloves Garlic Minced
- 1/2 tsp Red Pepper Flakes Optional for heat
- 1/2 cup Dry White Wine Such as Sauvignon Blanc
- 1 cup Cherry Tomatoes Halved
- 1/2 cup Chicken or Seafood Broth
- 1 tbsp Lemon Juice Freshly squeezed
- 2 tbsp Unsalted Butter
- 1/4 cup Fresh Parsley Chopped
- - - Salt & Black Pepper To taste
- - - Grated Parmesan Cheese For servingoptional
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook spaghetti until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the Shrimp: Pat the shrimp dry and season with salt and black pepper.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute.
- Cook the Shrimp: Add shrimp to the pan and cook for 2 minutes per side until pink and opaque. Remove and set aside.
- Deglaze with Wine: Pour white wine into the pan, scraping up any browned bits. Simmer for 2-3 minutes.
- Create the Sauce: Add cherry tomatoes, broth, and lemon juice. Simmer for 5 minutes until tomatoes soften. Stir in butter.
- Combine Everything: Return shrimp to the pan and toss in drained pasta. Add reserved pasta water if needed.
- Finish & Serve: Stir in chopped parsley and season to taste. Serve with grated Parmesan.
Notes
- Use fresh shrimp for the best flavor, but frozen shrimp works too—just thaw and dry before cooking.
- Swap out white wine with extra broth for an alcohol-free version.
- Customize with spinach, sun-dried tomatoes, or a splash of cream for variation.