Garlic Shrimp Pasta
Posted On 8 June 2024
Needed to use up some shrimp. So…
Garlic Shrimp Pasta
Servings: 4
Ingredients
- ¾ pound thin spaghetti, broken in half
- 1 pound shrimp, peeled and de-veined
- 2 tablespoons extra virgin olive oil
- ½ red onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (Calabrian or Aleppo pepper flakes if you've got 'em)
- ¾ cup dry white wine
- 1 lemon, zested and juiced
- Handful of chopped cilantro or Italian parsley
- 2 tomatoes, chopped (like 1 cup)
- 2 tablespoons capers
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
- Cook the pasta in salted boiling water for 9-11 minutes or whatever the package says. Drain, reserving a bit of the water.
- While the pasta is cooking, prep everything else — In one bowl add the chopped onion, garlic, oregano, and black and red pepper. In another bowl add the chopped tomatoes and the parsley/cilantro. Measure out the wine, zest and juice the lemon.
- Heat a large pan over medium high heat. Add 1-2 tablespoons of extra virgin olive oil and heat until shimmering but not smoking. Add the shrimp and cook until done. (Depending on the size of the shrimp this could be 1 minute, could be 4 or 5. I had 41-50-size shrimp so it didn't take long at all.)
- Remove the shrimp to a bowl.
- Add a little more olive oil if needed and reduce heat to medium low.
- Add the garlic, onion, oregano, red pepper flakes, and black pepper. Cook for 2-3 minutes, stirring regularly.
- Add the wine and cook for 1-2 minutes, stirring constantly.
- Add the lemon zest and lemon juice.
- Add the parsley/cilantro and the tomatoes and toss to coat for a minute or so.
- Taste and adjust the seasoning if necessary. Almost certainly going to need to add some Kosher Salt. Cook longer if it's still tasting winey.
- Add the pasta into the pan and stir/toss to coat.
- Add the shrimp and warm up, maybe 30 seconds.
- Add the capers, remove from heat, and serve with Parmesan cheese and more pepper flakes if desired.
Notes
- I used cilantro (sometimes called Chinese Parsley) because it’s what I had, but I imagine Italian Parsley would be good, too.
- I used a thin spaghetti but imagine you could use a rotini or farfalle. Not sure about a shell or a tube.