Shrimp Spaghetti
Spaghetti with shrimp in a tomato basil lemon cream sauce.
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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