Garlic Butter Shrimp Pasta

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Shrimp – Unless you are buying shrimp fresh off a boat, it's best to buy the frozen kind. The vast majority of "fresh" that you find in grocery stores are previously frozen shrimp, that has been defrosted and stocked in the shelves.
2. Chicken Stock – I always use 33% reduced sodium stock.
3. Pasta – I used Cellentani Spiral noodles, however this lemon butter sauce is delicious paired with any pasta shape like penne, linguini, fettuccini, bow tie, spaghetti, fusilli or ziti.
4. Seasonings – Italian seasoning, salt, black pepper and red pepper flakes. The spice pairs very well the buttery sauce.
5. Lemon – Adds acidity and cuts through the butteriness, as in the avocado salad dressing used in the shrimp pasta salad.
6. Parmesan– It adds nuttiness and complexity.
7. Garlic - As in all garlic recipes, I use loads of minced garlic.
8. Butter - Makes it rich, smooth and restaurant-worthy.

Tip: Buy frozen shrimp from the freezer section! Shrimp is usually processed and frozen, right on the boat or farm, before it reaches your supermarket.

Variations

1. Make it creamy - Add ¼ to ½ cup heavy cream, along with stock for a creamier pasta.
2. Broccoli – Blanched for couple of minutes along with pasta or sautéed in olive oil before proceeding with the recipe.
3. Spinach – Add baby spinach leaves when sauce is almost done simmering, and stir to wilt.
4. Zucchini – Saute diced zucchini in olive oil, until partially cooked. Transfer to another bowl and continue with the recipe. Toss it back into the simmering garlic sauce.
5. Add asparagus – Cut trimmed asparagus into 1-inch pieces and saute along with garlic in the recipe.
6. Use diced boneless skinless chicken thighs instead.

1.Heat 2 tablespoons butter in a large skillet over medium high heat, add shrimp in a single layer, season with some salt and pepper. Cook stirring occasionally, until it is opaque pink, about 2 to 3 minutes. Transfer shrimp into a seperate dish.

Tip: Shrimp is sweet, plump and cooks in minutes. To be able to handle them gently and effectively is necessary to ensure, they don't turn out rubbery. It should just become opaque and pinkish.

2.Add remaining butter into the same pan, saute garlic and red pepper flakes and cook until it begins to get pale golden.

Add chicken stock or pasta water, heavy cream (if using - it gives a creamy texture), Italian seasoning, remaining salt and ground pepper. Let cook for 1 to 2 minutes or the liquid has reduced in half.

3 & 4. Stir in cooked pasta, shrimp along with any accumulated juices, parmesan cheese and lemon juice. Serve garlic butter shrimp pasta!

Tip: Cook pasta according to manufactures instructions in a large pot of salted boiling water, until al dente and reserve ½ cup pasta cooking water (if not using chicken stock).

Storage and Reheating

This dish is best served hot! If you have leftovers, then store for 2 to 3 days in your fridge, in a sealed container. Microwaving at a lower power is the best method to reheat this dish.

To freeze: Freeze in sealed containers or zip lock bags for up to 2 months. Thaw at room temperature and heat on the stovetop with a splash of stock over low heat or warmed through.

Helpful tips

• Be sure to cook your prawns in a single layer so it gets a golden brown. If you overcrowd the pan, it might steam instead. It’s best to work in batches if your pan is not large enough to fit everything at once.
• Salt depends on the use of chicken stock or pasta water. Adjust based on your taste.
• Use your favorite noodle shape instead of Cellantani.
• Always saute garlic in low heat.
• I used 33% reduced sodium stock. If you are using regular or no sodium stock then adjust salt accordingly.
• Add about ¼ cup heavy cream along with stock for a creamier texture.
• Cook the pasta until just al dente.
• Don’t forget to reserve some of the pasta cooking water, it’s quite starchy and great for loosening up the sauce.