Shrimp Pasta
Published December 20, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt (such as Diamond Crystal)
1 pound long pasta, such as linguine, fettuccine or spaghetti
1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced garlic (about 7 cloves)
2 pints cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
½ cup dry white wine, such as Pinot Grigio
⅓ cup chopped fresh parsley, plus more for serving
Lemon zest, for serving
Nutritional analysis per serving (4 to 6 servings)
63 grams carbs; 142 milligrams cholesterol; 516 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 4 grams fiber; 723 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
- Step 2
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
- Step 3
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
- Step 4
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
Private Notes
Comments
Sauté shrimp shells in a little olive oil for a few minutes. Add water to cover and simmer for 5 to 7 minutes. Strain the broth and add to skillet with the shrimp and the other ingredients!
A small thing: I put the tomatoes in before the garlic, not the other way around. Garlic sauteed too long can sometimes burn and become bitter.
To Bob: you do realize that if there were no farmed shrimp - or other seafood, for that matter - that there is no way the oceans could keep up with our over consumption? The answer is clean, responsible farming or else no one will be eating seafood in the future.
After realizing I didn’t have a ton of cherry tomatoes. I swapped in a 1,5 tbl spoons of tomato paste. After sautéing for a min, then added liquid along zucchini, peas, capers. Melted some cream cheese at the end for some extra fat. One might say it turned into a ‘what’s in the fridge/freezer’ type sauce. A great sauce I won’t be able to replicate
I just made this, more or less: into the pre-shrimp pan went some halved cherry tomatoes, chopped leeks, pepper, celery etc. (a vegetable bin search); a T or so of capers; 3 T or so of chopped calamata olives. Red pepper flakes, Aleppo pepper. Cooked all that, then added shrimp til browned; then a half cup of wine. Cooked all that, added some crumbled feta, and fresh basil leaves. Served over cappellini.
Delicious and easy. I whipped this up after a long, hot day at the water park with two kids. No fresh herbs in the house, but the lemon zest and juice added zip. Went light on the butter and didn't miss it.