White Wine Shrimp Pasta
This white wine shrimp pasta combines juicy marinated shrimp and spaghetti in a light garlic butter sauce with shallot and lemon. It comes together in 35 minutes, including the full marinating time.
Ingredients
For the pasta
- 250 g spaghetti
For the shrimp and sauce
- 450 g large shrimp peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 120 ml dry white wine
- 2 tablespoons chopped fresh parsley for garnish
For the marinade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 4 garlic cloves 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 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 4 garlic cloves, minced, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, 1 tablespoon smoked paprika, and ¼ teaspoon red pepper flakes. Toss well to coat, then refrigerate for 15 to 20 minutes.
- Heat 2 tablespoons 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 tablespoons 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. Reserve a small cup of pasta water, then drain the spaghetti.
- Return the shrimp to the skillet and cook for 1 minute. Add the spaghetti and toss until coated in the garlic butter and white wine sauce. Add a splash of reserved pasta water only if needed. Finish the white wine shrimp pasta with 2 tablespoons chopped fresh parsley and serve immediately.
Notes
Limit the marinating time: Keep the shrimp in the lemon marinade for no longer than 20 minutes to protect their texture.
Avoid crowding the skillet: Keep the shrimp in a single layer and cook in batches if necessary so they sear instead of steam.
Adjust the sauce carefully: Add reserved pasta water a little at a time only when the sauce needs loosening.
Choose a dry wine: Sauvignon Blanc or Pinot Grigio adds acidity without making the butter sauce taste sweet.
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
