Description
This Shrimp Pasta Recipe is a quick and flavorful dish that combines al dente spaghetti with succulent sautéed shrimp, roasted black pepper, garlic, and a creamy parmesan lemon sauce. Ready in just 30 minutes, it's perfect for a satisfying weeknight dinner or an impressive meal to serve guests.
Ingredients
Units
Scale
Pasta and Sauce
- 1/2 pound thick spaghetti
- 2 teaspoons fresh cracked black pepper
- 3 garlic cloves minced
- 1 cup parmesan cheese freshly grated
- 1 lemon juiced
- 4 tablespoons salted butter
Seafood
- 1 pound extra large shrimp peeled and deveined
Garnishing
- fresh chopped parsley
- fresh cracked black pepper
- shredded parmesan cheese
Instructions
- Boil Pasta: Bring 4 cups of salted water to a rolling boil. Add the spaghetti and cook for 9 minutes. The pasta may not be fully cooked but will continue cooking later. Do not drain the pasta; reserve the pasta water for the sauce.
- Roast Pepper and Garlic: Heat a large frying pan over medium heat. Add the cracked black pepper and roast for 2 minutes to release its aroma. Grate the garlic cloves into the pan and stir, cooking until fragrant, about 1 minute.
- Add Pasta Water to Pan: Carefully pour ½ cup of reserved pasta water into the pan, stirring well. The water will steam and boil, so handle with care.
- Prepare Cheese Mixture: In a bowl, mix the grated parmesan cheese with ¼ cup of pasta water and the lemon juice, stirring until the cheese is slightly melted and forms a smooth sauce.
- Combine Pasta and Sauce: Remove the pasta from the water with tongs and add it to the frying pan. Pour in an additional ½ cup of pasta water and stir. Add a pinch of black pepper and toss to coat. Stir continuously for 3 minutes to finish cooking the pasta and allow flavors to meld.
- Cook Shrimp: Push the pasta to one side of the pan, add the butter to the empty side, and let it melt. Add the shrimp and cook for 1 minute, then flip and cook for another 1 minute until they turn opaque white and reach an internal temperature of 145 °F.
- Turn Off Heat: Switch off the heat but keep the pan on the burner to retain warmth.
- Add Cheese Sauce: Pour the prepared cheese mixture into the pasta and stir thoroughly to evenly coat all strands.
- Garnish: Sprinkle fresh chopped parsley, more cracked black pepper, and shredded parmesan cheese over the pasta.
- Serve: Serve immediately, adding salt to taste if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use fresh cracked black pepper for best flavor and aroma.
- Do not drain the pasta water completely; it is essential for creating a creamy sauce.
- The pasta should finish cooking in the sauce, absorbing flavors and liquid for perfect texture.
- Cook shrimp just until opaque to avoid toughness.
- Adjust salt at the end since parmesan and butter already add saltiness.
- For a gluten-free option, substitute spaghetti with gluten-free pasta.
- Leftovers can be reheated gently on the stovetop with a splash of water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 180 mg
