Step outside of the box with my shrimp spaghetti recipe. This is definitely not your average spaghetti dish. Instead, it’s made with shrimp, thin spaghetti in a tomato basil sauce. It can be prepared in 30 minutes, which makes it the perfect convenient weekday meal.
What is shrimp spaghetti
When someone say spaghetti, we typically think about spaghetti noodles with a tomato or marinara meat sauce. I mean, who doesn’t enjoy a traditional spaghetti dish? Well, you’ll be surprised how many people don’t care for traditional spaghetti. I am a big fan of it, but I know several people that aren’t. So, I decided to develop a recipe for people that don’t like traditional spaghetti.
My recipe is made with thin spaghetti, seared shrimp and tossed in a creamy, tomato basil lemon sauce. It is delicious, comforting and bright in color. It also doesn’t call for too many ingredients.
Switch it up
This can also be a vegetarian meal. All you have to do is simply omit the shrimp, and use vegetable broth, instead of chicken. Also, if you want this meal to be pescatarian only, you can use seafood stock instead of chicken broth. Even if you don’t like shrimp, try it with salmon, crab or lobster. I can almost guarantee it will be just as delicious.
You can also use a different pasta if you like. If you are going to use another pasta, I recommend a long thin noodle like linguine or angel hair. You definitely don’t anything that is going to overpower and soak up too much of this delicious sauce.
What to serve with shrimp spaghetti
A good salad, or any other green vegetable like spinach, broccoli, green beans or asparagus will be delightful with this dish. If you’re a bread lover like myself, garlic bread or yeast rolls will also be a hit. And don’t forget the vino!
Shrimp Spaghetti
Ingredients
- 1 lb. thin spaghetti
- 2 tbsp. vegetable oil to cook shrimp
- poultry or seafood seasoning for shrimp
- 1 1/2 lbs. large shrimp peeled, deveined, tail-off
- 1/2 cup dry white wine
- 4 tbsp. unsalted butter
- 3 garlic cloves minced
- 1 shallot minced
- 1 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1 tsp. onion powder
- 1/4 tsp crushed red pepper
- 1/4 tsp sea salt
- 1 tsp paprika
- juice from one lemon
- 1/2 cup parmesan cheese freshly grated or shredded
- 1 cup fresh basil chopped
- 2 roma tomatoes roughly chopped
Instructions
- Season shrimp with poultry or seafood seasoning.
- Cook spaghetti until al dente, according to pack instructions.
- Heat a large skillet or dutch oven to medium high heat. Add vegetable oil. Once oil is hot, add shrimp and sear for 2 minutes then flip to to other side and sear for 1 minute. Cook in batches until all shrimp are cooked.
- Reduce heat to medium low and add white wine to deglaze the skillet. Add butter to skillet, and once butter is melted, add minced garlic and shallots. Cook until fragrant. About 3 minutes. Stir in flour and stir until creamy and no lumps appear.
- Stir in chicken broth, followed by heavy cream. Add salt, black pepper, crushed red pepper, paprika, garlic powder, onion powder, and black pepper. Bring to a simmer, and simmer uncovered for 10 minutes, stirring occasionally.
- Stir in lemon juice and parmesan cheese. Simmer for additional 5 minutes, stirring occasionally.
- Add spaghetti, tomatoes and basil. Mix thoroughly and garnish with more parmesan cheese if desired. Serve warm.
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