Shrimp Sauce for Pasta

Shrimp Sauce for Pasta

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “This is quick and easy to make.”

    Ingredients

  • 1 1/2 lbsmedium shrimp, peeled and deveined( about 10-13 per serving)
  • 4garlic cloves, minced
  • 1/4 cupparsley, chopped
  • 1/3 cupwhite wine
  • 1teaspoonbutter
  • 2tablespoonsolive oil( light oil)
  • 1/4 cupwater( reserved from pasta)
  • 1/4 cupparmesan cheese, grated
  • salt and pepper
  • 2/3 lbpasta( linguini is the classical pasta, but it’s up to you)

    • Directions

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking timeabout 11 minutes), then start your sauce.
  • When pasta is done, usually at themost critical point of cooking the sauce, reserve 1/4 cup of pasta water, anddrain the pasta.
  • Put butter and olive oil into a large frying pan overmedium-high heat and add the garlic when the butter melts.
  • Cook garlic,stirring constantly, until it becomes soft, but not browned at all, about 3-4minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stiragain and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

    • Reviews

  • “Easy to fix; other than peeling all those shrimp. Very light sauce (no heavy creams or butter). Probably pretty good for you too! My 2 year old even liked it…”

  • “I wasn’t crazy about the recipe, especially as is. My husband on the other hand said it was one of his favorites so I guess that means I will be making it again! I did however love how easy and quick it was to prepare and make. I added a can of black olives, and a large handful of cherry tomatoes to add more flavor. I also added about a tablespoon of mixed herbs such as rosemary, oregano and fennel. I also like that it was on the light side and didn’t use much butter or oil!”

  • “This is a popular request as an alternative to spaghetti with red sauce.I reduce the wine down and then add some more to the recipe….red pepper flakes for the adults.”

  • “We truly enjoyed this one!I loved the cheese with the noodles and shrimp!Even my son loved it and he’s a fuss budget when it comes to food!”

  • “Awesome recipe, just added some crushed red peper to kick it up a notch. This is a definite keeper! Thanks”

  • “Very quick and delicious. Note: I used pre-cooked frozen shrimp…let them thaw while doing the prep work, then throw them in per the recipe. They only need to reheat, so you might need stir in some corn starch (pre-mixed with cold water) to thicken up the sauce.”

  • “Great fast way to make shrimp & pasta. I had frozen shell-on shrimp, so I briefly boiled the shrimp, took it out to cool and peel while I cooked spaghetti in the same liquid, so the pasta and pasta water had a little extra shrimp flavor. Also sauteed some mushrooms with the garlic, which worked well. Both kids and adults enjoyed, (adults added red pepper flakes).”

  • “This is a wonderful recipe.But it is also flexible.I added sliced mushrooms, and substituted bay scallops for the shrimp.I skipped the butter but added some cream. Rave reviews for both the original and 2.0 versions.”

  • “Quite delicious! I wish there was more of the great sauce – i may double the amounts next time just so there’s more substance. But everyone in my family really enjoyed it!!”

  • “I made this today with very little variation to the recipe (my husband bought pre-cooked shrimp but that was an unintentional variation). I added a shake of crushed red pepper with the parmesan cheese, which I freshly grated. Itis a nice, light sauce and my family gives it 4.5 stars. Thank you!”

  • “DH made this twice this week for himself.”Delicious!” he declares.He suggests letting the wine reduce almost all the way, then adding a bit more.He also added basil the second time and liked the addition.He used spaghetti noodles.”

  • “A nice light sauce, easy to fix. Will keep this in mind for a quick fix by using canned shrimp. Thanks!”

  • “Veryquick andeasy.I will double or triple the parmesan next time and add more garlic to match our taste.Will definately make again.”

  • “I used this for part of my Culnary Arts wine exam and recieved a A+ I suggest using real parmesan though.. it really adds to the flavour.”

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