Herbed Shrimp Spaghetti


I was in the mood for pasta and shrimp for dinner, so naturally, I combined the two. I sauteed the shrimp with garlic and oil and combined them with tomatoes, white wine and finished the dish with lemon zest and a dose of fresh herbs. The pasta was incredibly delicious, beautiful, and worthy of any special occasion. Herbed Shrimp Spaghetti immediately became a new favorite and one I'll be making again and again.


Ingredients for Herbed Shrimp Spaghetti:

1 pound spaghetti, cooked according to package directions

reserved 1/2 cup pasta cooking water

2 pounds uncooked shrimp, 21-25 count

1/4 cup + 1 tablespoons olive oil

1 tablespoon butter

6 cloves garlic, minced

1 lemon zested

2 tablespoons fresh lemon juice

2 cups grape tomatoes

3/4 cup dry white wine or dry vermouth

3 tablespoons chopped parsley

3 tablespoons chopped basil

3/4 teaspoon kosher salt

1/2 teaspoon dried red pepper flakes

1/4 teaspoon ground black pepper


Time-Saving Tip: Have all of the ingredients measured out before cooking, and this will make the process go much faster.


We're ready to cook.


Heat the oil and butter in a pan. Over high heat saute the garlic until fragrant, this will take about a minute. Add the shrimp and stir over high heat until just turning pink. Transfer the shrimp to a dish and set aside.


Keep the pan at high heat and add the tomatoes and season them with salt and pepper. Press down on the tomatoes with a wooden spoon, so they start to collapse. Cook for 2-3 minutes; add the wine and boil for a minute.


Turn off the heat and return the the shrimp to the pan and sprinkle with the lemon juice and zest. Stir and then fold in the pasta followed by the herbs. Toss the mixture until well combined.


It's ready! Delicious, beautiful, and fresh tasting. This dish is a winner.


Enjoy!


Herbed Shrimp Spaghetti:

main dish


  • 1 pound spaghetti, cooked according to package directions

  • reserved 1/2 cup pasta cooking water

  • 2 pounds uncooked shrimp, 21-25 count

  • 1/4 cup + 1 tablespoons olive oil

  • 1 tablespoon butter

  • 6 cloves garlic, minced

  • 1 lemon zested

  • 2 tablespoons fresh lemon juice

  • 2 cups grape tomatoes

  • 3/4 cup dry white wine or dry vermouth

  • 3 tablespoons chopped parsley

  • 3 tablespoons chopped basil

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon dried red pepper flakes

  • 1/4 teaspoon ground black pepper

  • Heat the oil and butter in a pan. Over high heat saute the garlic until fragrant, this will take about a minute. Add the shrimp and stir over high heat until just turning pink. Transfer the shrimp to a dish and set aside.

  • Keep the pan at high heat and add the tomatoes and season them with salt and pepper. Press down on the tomatoes with a wooden spoon, so they start to collapse. Cook for 2-3 minutes; add the wine and boil for a minute.

  • Turn off the heat and return the the shrimp to the pan and sprinkle with the lemon juice and zest. Stir and then fold in the pasta followed by the herbs. Toss the mixture until well combined.

  • Time-Saving Tip: Have all of the ingredients measured out before cooking, and this will make the process go much faster.

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