Easy Shrimp Pasta
Submitted by verne
Sear jumbo shrimp in olive oil, deglaze with white wine, and toss with butter and pasta for a restaurant-worthy dinner that’s done in 15 minutes flat.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the recipe that’ll make you feel like a professional chef on a weeknight.
Jumbo shrimp get a quick sear in screaming hot oil, then white wine and butter create an instant pan sauce that clings to angel hair or spaghettini.
The whole thing comes together faster than delivery would arrive.
Pro Tips
- Keep the shrimp tails on for presentation, they make it look fancy
- Fresh pasta cooks in minutes, but dried works beautifully too
- Have everything prepped before you start, this moves fast once the pan heats up
Ingredients
fresh, or 8 oz dry pasta, such as angel hair, spaghettini, pastina, orzo, riso, or bowties
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.
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