Garlic Parmesan Shrimp Spaghetti
This Garlic Parmesan Shrimp Spaghetti is so easy to make and comes together really quickly. This shrimp spaghetti comes together in less than 30 minutes and is packed with flavor. Be prepared to have your kids asking for seconds!
I love a simple easy dinner and this shrimp spaghetti is perfect if you’re short on time and need to whip up a meal fast! It’s a favorite as my kids always eat every last bite without any complaints. If you’ve got some shrimp in your freezer then this is the recipe to make for dinner tonight!
If you are looking for more pasta recipes, why not also try my Jalapeño Mac and Cheese or my Creamy Red Pepper Pasta! They’re super quick to make and can be easily made with pantry staples.
Why You’ll Love This Pasta Recipe
- Quick cooking protein: I love making shrimp spaghetti because the shrimp cooks up so quickly. It’s perfect for last minute meals!
- Simple recipe: If you’re a looking for a beginner friendly recipe then this is it! This shrimp pasta is so easy to make and the instructions are straightforward.
- Kid-friendly: I love sharing kid-friendly recipes that adults love as well. This pasta with shrimp has the seal of approval from my kiddos.
What You’ll Need
- Spaghetti — you can also use angel hair pasta, linguine, or fettuccini if you prefer.
- Shrimp — deveined, peeled, tail off
- Black pepper
- Pepper flakes
- Onion powder
- Salt
- Lemon juice — freshly squeezed
- Paprika
- Pasta water — preserved from pasta
- Butter — unsalted to avoid making this recipe too salty
- Olive oil
- Garlic
- Fresh parsley — chopped
- Parmesan cheese — grated
How To Make Garlic Parmesan Shrimp Spaghetti
- Cook the pasta: cook according to package directions. Reserve around 1 cup of pasta water.
- Marinate the shrimp: marinate with lemon juice, paprika, onion powder, black pepper, salt, pepper flakes (optional).
- Cook the aromatics: In a large skillet over medium heat, melt the butter and add the olive oil. Add in the minced garlic. Sauté for 10-15 seconds until fragrant.
- Cook the shrimp: Add in the raw shrimp and cook for 5-7 minutes until browned, flipping the pieces of shrimp occasionally to cook on both sides.
- Deglaze the pan and combine: Add in the pasta water and mix to deglaze the pan. Then add in the cooked pasta, grated parmesan cheese and toss together to evenly coat the pasta. Add in the fresh parsley and mix. Cover and cook on low heat for 2-3 minutes then remove from heat.
- Garnish: garnish with some fresh parsley and freshly grated parmesan cheese, pepper flakes (optional) and serve to enjoy.
Tips and Notes
- You can purchase shrimp with their tails removed and deveined to save yourself time!
- I recommend using freshly squeezed lemon juice as you get way better flavor from it. It’s brighter and lighter than bottled preserved lemon juice.
- Make this spicier with a splash of hot sauce to the pan sauce.
- Shrimp is cooked once it turns opaque. Do not let the shrimp overcook or it will be rubber-like in texture.
- Want to add more flavor? Add in some fresh herbs. Basil is a great addition to the dish.
- Got shrimp that are frozen in your freezer? Thaw it quickly by adding the bag of shrimp by placing it in cold running water. The shrimp should thaw in 30 minutes.
FAQs
Be sure to place any leftovers in an airtight container in the fridge. If you’re making this shrimp pasta ahead of time, you can make it 3 days or so ahead of time. When reheating, use a pan and add a splash of liquid to loosen up the pasta before stirring until warmed through. You don’t want to accidentally overcook the shrimp so be careful.
I like to change things up by adding some greens like spinach, broccoli, or kale to the pasta. Just add a handful at the end and let the greens cook through as you stir so you can sneak in an extra serving of vegetables!
You can make this dish into a creamy shrimp pasta dish by adding in a little bit of heavy cream. You may also use cream cheese instead of heavy cream. This recipe is super versatile and you can play around with it without worry.
Feel free to use fresh or frozen shrimp. The size of the shrimp it up to you. As I mentioned earlier, deveined and tail-off shrimp makes prep time for this shrimp spaghetti even shorter.
Want More Delicious Pasta Recipes?
I hope you enjoy all the recipes I share with you, including this delicious Garlic Parmesan Shrimp Spaghetti recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Garlic Parmesan Shrimp Spaghetti
A delicious and easy to make spaghetti without the traditional red spaghetti sauce! Lightly cheesy but full of delicious flavors.
Instructions
-
Cook pasta according to package directions. Preserve 1 cup of pasta water.
-
Marinate the shrimp with the lemon juice, paprika, onion powder, black pepper, salt, pepper flakes (optional) .
-
In a large skillet over medium heat, melt the butter and add the olive oil. Add in the minced garlic. Sauté for 10-15 seconds until fragrant.
-
Add in the raw shrimp and cook for 5-7 minutes until browned, flipping the pieces of shrimp occasionally to cook on both sides.
-
Add in the pasta water and mix to deglaze the pan. Then add in the cooked pasta, grated parmesan cheese and toss together to evenly coat the pasta. Add in the fresh parsley and mix. Cover and cook on low heat for 2-3 minutes then remove from heat.
-
Garnish with some fresh parsley and freshly grated parmesan cheese, pepper flakes (optional) and serve to enjoy.
Notes
- Use more parmesan cheese if you like.
- You can purchase shrimp with their tails removed and deveined to save yourself time!
- I recommend using freshly squeezed lemon juice as you get way better flavor from it. It’s brighter and lighter than bottled preserved lemon juice.
- Make this spicier with a splash of hot sauce to the pan sauce.
- Shrimp is cooked once it turns opaque. Do not let the shrimp overcook or it will be rubber-like in texture.
- Want to add more flavor? Add in some fresh herbs. Basil is a great addition to the dish.
- Got shrimp that are frozen in your freezer? Thaw it quickly by adding the bag of shrimp by placing it in cold running water. The shrimp should thaw in 30 minutes.
Nutrition
Serving: 4servings | Calories: 492kcal | Carbohydrates: 22g | Protein: 44g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 474mg | Sodium: 1962mg | Potassium: 302mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1534IU | Vitamin C: 17mg | Calcium: 559mg | Iron: 5mg
This article was originally published by cookinwithmima.com. Read the original article here.
