Garlic Shrimp Spaghetti
This garlic shrimp spaghetti is quick, flavorful, and perfect for a simple dinner that still feels a little special. The shrimp are marinated with garlic, lemon, and spices, then tossed with spaghetti in a light butter and white wine sauce.
Ingredients
For the pasta
- 250 g spaghetti
For the shrimp
- 450 g large shrimp peeled and deveined
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 shallot finely chopped: about ⅓ cup
- 120 ml dry white wine
- 2 tablespoon chopped parsley for garnish
For the marinade
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon smoked paprika
- ¼ teaspoon red pepper flakes
Instructions
- Place the 450 g large shrimp in a bowl with 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 4 cloves garlic, minced, ½ tsp salt, ½ tsp freshly ground black pepper, 1 tsp Italian seasoning, 1 tbsp smoked paprika, and ¼ tsp red pepper flakes. Toss well to coat, then refrigerate for 15 to 20 minutes.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the marinated shrimp in a single layer and cook for about 1 minute per side, until pink and lightly golden. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt 2 tbsp unsalted butter. Add 1 shallot, finely chopped, and cook for 2 to 3 minutes, until softened. Pour in 120 ml dry white wine and let it simmer for 1 to 2 minutes so it reduces slightly.
- Meanwhile, cook the 250 g spaghetti in a large pot of salted boiling water until al dente, according to the package instructions. Drain well.
- Return the shrimp to the skillet and cook for 1 more minute. Add the drained spaghetti and toss gently until everything is well coated in the sauce.
- Sprinkle with 2 tbsp chopped parsley before serving.
Notes
Marinate the Shrimp Properly: I like to let the shrimp sit in the marinade for the full 20 minutes when possible. This gives the garlic, lemon, and spices enough time to flavor the shrimp before they cook.
Do Not Overcook the Shrimp: Shrimp cook very quickly, usually about a minute per side. As soon as they turn pink and slightly golden, I remove them from the pan so they stay tender instead of becoming rubbery.
Choose a Dry White Wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works very well in this sauce. It adds brightness and balances the butter without making the dish heavy.
Nutrition
Calories: 528kcal | Carbohydrates: 52g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 940mg | Potassium: 390mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2mg
