Easy Shrimp Pasta
Shrimp Pasta recipe
Yield
8 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 |
shrimp
raw or cooked, jumbo |
*
|
|
| 12 | ounces |
pasta
fresh, or 8 oz dry pasta, such as angel hair, spaghettini, pastina, orzo, riso, or bowties |
|
| 3 | tablespoons |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
shrimp
raw or cooked, jumbo |
*
|
| 346.8 | ml/g |
pasta
fresh, or 8 oz dry pasta, such as angel hair, spaghettini, pastina, orzo, riso, or bowties |
|
| 45 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 6E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
PEEL AND DEVEIN SHRIMP, leaving the swimmer intact.
Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
Heat the oil in a skillet over high heat, add the shrimp and cook 1 minute, tossing or stirring.
Add the wine and cook another 3-to-4 minutes.
Remove from heat, whisk in the butter and add the chopped parsley.
Meanwhile, add the pasta to the boiling water, cook to desired doneness, drain and toss with the shrimp.
Place on a serving platter or in a large serving bowl and serve immediately.
