This buttery garlic shrimp pasta recipe is just divine and is sure to be a hit! Use your favourite kind of long pasta: spaghetti, linguine, bucatini – and then get ready to swirl your fork into a mountain of goodness in almost no time at all!
- 1 Pound thin spaghetti or whatever long pasta you like
- 1 lb medium shrimp – cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste
- Put on large pot of water on the stove and turn up the heat!
- While you are waiting for the pasta water to boil you can start to prepare your pan with the oil you’ll cook the shrimp in.
- When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.
- In the meantime, heat the oil in the skillet.
- Throw in the chopped up garlic and let it simmer for about a minute.
- Then add the shrimp, seasoning it with a dash of salt and pepper.
- It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.
- Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don’t forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)
- Reduce the wine and butter mixture until it has reduced to about half the original amount.
- Return the shrimp to the pan and let reheat.
- Drain the pasta – but reserve about a cup of the water in the pot!
- If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there.
- If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.
- Garnish the pasta with a few sprigs of additional parsley and some grated cheese to top it off.