Shrimp Spaghetti
Whether you’re preparing a quick dinner, hosting a dinner party, or looking for a light and flavorful meal, Shrimp Spaghetti is the perfect choice.
Servings 6
Ingredients
- 1 pound spaghetti regular whole wheat or gluten free
- 1.5 pounds large raw shrimp peeled & deveined
- 5 large garlic cloves minced
- 1/2 cup vegetable stock
- 1 cup heavy cream
- 1 Tbsp olive oil extra virgin
- 2 Tbsp butter unsalted
- 1/2 Tsp salt divided
- 1/2 Tsp ground black pepper divided
- 1/4 cup fresh parsley finely chopped
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until it reaches a perfect al dente texture.
- While the pasta cooks, heat a large skillet over medium-high heat and drizzle in the olive oil.
- Add the shrimp, seasoning with a pinch of salt and black pepper. Sauté, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-4 minutes.
- Transfer the shrimp to a plate and set aside.
- Return the skillet to low-medium heat and melt the butter. Add the garlic and sauté for about a minute, stirring occasionally.
- Pour in the vegetable stock and heavy cream, then season with the remaining salt and black pepper.
- Let the mixture simmer for about 5 minutes, stirring from time to time, until it thickens.
- Once done, turn off the heat.
- Add the drained spaghetti, cooked shrimp, and fresh parsley to the skillet. Using tongs, gently toss everything together until well combined.
- Serve the shrimp spaghetti hot, garnished with extra parsley for a fresh, vibrant touch.
Notes
- Storage: Store any leftover spaghetti in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a pot with a splash of broth, milk, or water, and simmer on low, covered, until warmed through.
- Freezing: It’s not recommended to freeze this dish, as pasta doesn’t typically freeze well.
- Pasta Options: Feel free to use any type of pasta you prefer—whole wheat, white spaghetti, or even gluten-free pasta (just be mindful it will require a shorter cook time).
- How to Tell When Pasta is Ready: To check if the pasta is done, remove a piece and let it cool for about 30 seconds before tasting. If it’s tender but still has a slight bite, it’s perfect. You can also test by cutting the pasta with a fork—if it slices easily, it’s ready to go.
- Shrimp: I used large shrimp (31/40 count per pound), but you can substitute with extra-large shrimp (26/30 count per pound) or jumbo shrimp (21/25 count per pound). Just be sure to pat them dry to remove any excess water before cooking.
- Make It Lighter: For a lighter version, use half the amount of heavy cream (1/2 cup) and add 1/2 cup chicken broth. Alternatively, you can skip the heavy cream altogether and substitute with chicken stock or stir in some Greek yogurt for creaminess.