This Garlic Shrimp Pasta recipe is quick, easy and delicious. The thin capellini pasta is so well suited for this dish because it cooks quickly, as well as the herbs and spices permeate the pasta which enhances the overall flavor. I love this pasta dish best when served warm to almost cool, but it is also delicious cold as well! Butter is used as a flavoring agent and can be replaced with extra virgin olive oil and if salt is an issue, omit that too.
There is a symphony of flavors that will tantalize your taste buds!
Garlic Shrimp Pasta
Author: Carla Crudup
Serves: 6-8
Capellini pasta is well-suited for this particular dish because it’s quick to cook and the herbs and spices permeate the pasta, enhance the overall flavor. However, you may try other pasta types; just make sure to follow the instructions for cooking that particular pasta. Butter is used as a flavoring agent and can be omitted. If salt is an issue, omit that as well.
Ingredients
- 1 16-ounce box of capellini pasta
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of butter (optional)
- ½ cup fresh parsley, chopped
- 4 cloves of garlic, minced
- ½ teaspoon of freshly ground black pepper
- ½ teaspoon of red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 teaspoon seasoned salt
- 1 ½ lbs. large uncooked fresh or frozen (thawed) shrimp, peeled & deveined (tail on)
- 1 teaspoon of fresh lemon zest
- 3 tablespoons of capers
- ½ cup white wine
- Juice of 1 lemon
- Chopped parsley (garnish)
Instructions
- Bring 4 quarts of water to a rolling boil. Add salt to taste if desired.
- Add pasta to water and stir gently. Return to boil and cook uncovered for 3 minutes. Remove from heat.
- Add 1 cup of cold water to stop cooking. Drain well and set aside.
- In a large 12-inch skillet, heat oil and butter on medium heat. Add parsley and cook 1 minute.
- Add garlic, peppers and salts. Stir and let cook 1 minute.
- Add shrimp, lemon zest, capers and wine; cook 2-3 minutes.
- Add pasta and sauté the ingredients for 2 additional minutes. Remove the skillet from heat.
- Add lemon juice and fresh parsley; stir. Serve immediately.
GARLIC + SHRIMP = HEAVENNNNN!!!!! I friggin’ adore that combo and would loveeee to use spaghetti squash with this recipe!