Try this Shrimp and Pasta recipe, or contribute your own.

Still searching for what to cook ?

Name: Shrimp and Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 upextra-virgin olive oil; 2 pounds shell-on jumbo shrimp (16 to 20 per pound) peeled, deveined, and cut into 1-inch pieces, shells reserved and chopped coarse; 4 quarts water; 1 pound spaghetti; 2 tablespoons plus 1 teaspoon kosher salt divided; 6 garlic cloves chopped fine; 1 teaspoon red pepper flakes; 1 cup fresh parsley chopped fine; 1 tablespoon lemon juice

Find the most delicious recipes here

INGREDIENTS

3/4 upextra-virgin olive oil
2 pounds shell-on jumbo shrimp (16 to 20 per pound) ; peeled, deveined, and cut into 1-inch pieces, shells reserved and chopped coarse
4 quarts water
1 pound spaghetti
2 tablespoons plus 1 teaspoon kosher salt ; divided
6 garlic cloves chopped fine
1 teaspoon red pepper flakes
1 cup fresh parsley ; chopped fine
1 tablespoon lemon juice

INSTRUCTIONS

Bring water to boil in separate large pot over high heat. Add spaghetti and 2 tablespoons salt and cook, stirring frequently, for 30 seconds. Continue to cook until pasta is al dente, 6 to 7 minutes longer. Drain pasta, reserving ½ cup cooking water.

Meanwhile, add garlic, pepper flakes, and 1 teaspoon salt to Dutch oven and cook over low heat, stirring occasionally, until oil begins to gently foam and garlic turns pale golden, about 6 minutes. Add shrimp and season lightly with salt. Increase heat to medium and cook, stirring frequently, until shrimp begin to turn pink and opaque, 3 to 4 minutes. Add pasta and reserved cooking water and cook for 1 minute, stirring frequently to evenly coat pasta. Off heat, stir in parsley and lemon juice and season with salt to taste. Divide pasta among bowls and drizzle with reserved oil. Serve.

NOTES

Alert editor

Shrimp and Pasta

3/4 upextra-virgin olive oil
2 pounds shell-on jumbo shrimp (16 to 20 per pound) peeled, deveined, and cut into 1-inch pieces, shells reserved and chopped coarse
4 quarts water
1 pound spaghetti
2 tablespoons plus 1 teaspoon kosher salt divided
6 garlic cloves chopped fine
1 teaspoon red pepper flakes
1 cup fresh parsley chopped fine
1 tablespoon lemon juice

Heat oil in Dutch oven over medium-high heat until shimmering. Add shrimp shells and reduce heat to medium. Cook, stirring occasionally, until shells turn deep orange and oil is rust-colored and aromatic, 8 to 10 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible; discard shells. Wipe pot clean with paper towels. Set aside 2 tablespoons infused oil and return remaining oil to pot.
2
Bring water to boil in separate large pot over high heat. Add spaghetti and 2 tablespoons salt and cook, stirring frequently, for 30 seconds. Continue to cook until pasta is al dente, 6 to 7 minutes longer. Drain pasta, reserving ½ cup cooking water.
3
Meanwhile, add garlic, pepper flakes, and 1 teaspoon salt to Dutch oven and cook over low heat, stirring occasionally, until oil begins to gently foam and garlic turns pale golden, about 6 minutes. Add shrimp and season lightly with salt. Increase heat to medium and cook, stirring frequently, until shrimp begin to turn pink and opaque, 3 to 4 minutes. Add pasta and reserved cooking water and cook for 1 minute, stirring frequently to evenly coat pasta. Off heat, stir in parsley and lemon juice and season with salt to taste. Divide pasta among bowls and drizzle with reserved oil. Serve.

Add Photo

Pattyirl329

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (3483g)
Recipe Makes: 1

Calories: 1751
Calories from Fat: 75 (4%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 14139.2mg		488 %
Potassium 2055.6mg		54 %
Total Carbohydrate 351g		103 %
	Dietary Fiber 20.6g	82 %
	Sugars, other 330.4g
Protein 64.6g		92 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1751

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe