Starting with extra large raw shrimp and ending with a divine garlic butter sauce, this shrimp pasta recipe combines two of our favorite things for one incredibly tasty dish in around 25 minutes total.
1poundextra large raw shrimppeeled, deveined, tails kept on
1/2teaspoongarlic salt
1/2teaspoonblack pepper
1/2poundangel hair pasta
1/2cupdry white wine
1Tablespoonminced garlic
1Tablespoonlemon juice
3Tablespoonsunsalted butter
1/2teaspooncornstarch
Instructions
Cook pasta according to package directions. Run under cool water to stop the cooking and set aside.
Rinse shrimp and pat dry with paper towels.
Season shrimp with garlic salt and black pepper. Set aside.
To the skillet add white wine, minced garlic, lemon juice, and butter. Heat mixture over medium heat. Once the mixture begins to bubble, reduce to medium-low. Allow mixture to reduce by about 1/3, about 5 minutes.
Sprinkle cornstarch over the hot mixture in the skillet. Stir until it thickens a little, about 3-4 minutes.
Add shrimp to skillet and allow to cook for about 2 minutes per side.
Turn off heat and remove the shrimp to a plate or bowl. Cover to keep warm.
Add pasta to skillet and toss to coat. Remove skillet contents to a platter and arrange shrimp on top. Serve.
Video
Notes
If you want a thicker sauce you can increase the amount of butter and/or wine.
Opt for a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. I would recommend using real wine over cooking wine here.
You can substitute the white wine called for in the recipe with chicken broth to keep this dish alcohol-free.
We kept the tails on for a nicer presentation. You can remove them before cooking if you like. It is difficult to find peeled, deveined shrimp with the tails on. We tend to peel our own shrimp, but you can use peeled, deveined shrimp with the tails removed for this recipe.