A Delectable and Simple Shrimp and Pasta Dinner Recipe
Whether it's Valentine's Day, someone's birthday, or just a weeknight dinner, pasta with shrimp is a great dish that always makes an impression. In this article, I'll share my fast and easy method for making this classic dish.
We had just gotten back from Atlantic City and still had money in our pockets, so I picked up some gulf shrimp and thin pasta. As I always say, anything with butter, garlic, and wine is divine. Throw in some parsley, and you're on a roll. Add in some cherry tomatoes and broccoli, and you're sure to impress. That alone is a meal, but add in some fresh gulf shrimp? You're now eating like royalty. Let's get going!
- 3 pounds shrimp
- 1 box thin spaghetti, or angel hair
- 2 sticks or 8 tablespoons butter
- 1 cup dry white wine, or cooking wine
- 1 cup parsley, flat or curly
- 5 cloves garlic, chopped
- 1/4 cup olive oil
- 1 Cup Cherry Tomatoes
- 1 cup broccoli
- 1 lemon
- 3 tablespoons all-purpose flour
- 2 tablespoons salt (optional)
- 1 Cup Parmesan Reggiano Cheese
- Let's do a little preparation work. First, slice or chop your garlic cloves. Next, chop your rinsed and cleaned parsley. Note: Years ago, I once chopped my parsley without washing and rinsing it first. It had sand in the leaves and ruined the whole dish. Always rinse and wash your produce.
- De-vein and rinse your shrimp. Remove the outer skin and the tails. I do this because it makes them easier and more enjoyable to eat. Some places and restaurants sometimes leave the tails on for presentation, especially if the shrimp are bigger. It does look nice. Never cut up or dice your shrimp.
- Put your pan and your pot on the stovetop. Add 2 tablespoons of olive oil and the 2 sticks of butter to the pan and let them melt into a pool on medium heat. Add about a quart of water to the pot for your pasta and 2 tablespoons of salt to taste. Salt is not needed if you prefer not to use it. Set to high heat, and once your water is boiling, put in the pasta for 6 minutes, leaving the pot uncovered.
- Once your butter and olive oil are melted, toss in your chopped garlic and parsley and let it all mix together for a few minutes. Note: Keep an eye on this mixture and don't allow it to burn. Lower the heat if you see it starting to burn. It is okay if the garlic starts getting a little brown on the ends.
- At this point, you can add the 1 cup of white wine and bring the mixture to a simmer for five minutes.
- Add the de-veined and cleaned shrimp, washed cherry tomatoes, and chopped Broccoli. Mix this all together and let it simmer with the top on for 5 minutes. Note: You will see the Shrimp turn a pink color. Once they turn pink, they are cooked. If using frozen shrimp, this will take longer. I defrost my frozen shrimp. I prefer to use fresh shrimp when cooking.
- Check your pasta: You want your pasta to be limp (al dente) but still have a little bite to it. Al dente means cooked but not to the point that it is mushy. It should be bendable (eatable) but not completely cooked.
- At this point, you are ready to put everything together. Grab a nice large serving bowl or some single-serving bowls. Place a portion of pasta into the pan with the simmering shrimp mixture and give it a nice swirl. Scoop it out and place it in the bowl. Scoop out a nice portion of the shrimp, tomato, and broccoli mixture and pour it on top of the pasta in the bowl.
- Squeeze some lemon over pasta mix and shave some Parmesan Reggiano cheese on top of the pasta. Next, sprinkle some chopped parsley on top. You can now serve the shrimp and pasta to guests.
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Enjoy! It's Pasta and Shrimp Night
I hope you enjoy this nice pasta and shrimp dish. I make this a lot and everyone loves it. I use a thin spaghetti instead of angel hair because its easier to eat and the sauce holds to the pasta better. I went to a restaurant once that served their shrimp dish with the shrimp cut into little pieces. As I said, I went there once. They are now closed. I wonder why?
The Drunken Chef