Shrimp Pasta Recipe

Cook pasta

Bring a large pot of water (about 4–6 quarts) to a rolling boil. Add 1 tablespoon salt. Add the spaghetti or linguine and cook according to package directions until al dente, usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder until evenly coated.

Cook shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque (internal temp ~120–130°F). Transfer shrimp to a plate. Reduce heat to medium-low and add 1 tablespoon butter to the skillet, swirling to melt and pick up any browned bits; return shrimp to skillet briefly to coat, then remove and keep warm.

Sauté aromatics

In the same large skillet, add 2 tablespoons butter and 1 tablespoon extra virgin olive oil over medium heat. Add the chopped shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and 1/4 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and simmer until liquid is reduced by about half, about 2–3 minutes.

Finish sauce

Lower heat to medium-low and stir in 2 tablespoons fresh lemon juice and 1/2 cup heavy cream. Simmer gently for 2 minutes, then whisk in 1/2 cup grated Parmesan until melted and smooth. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the sauce seems too thick, add some reserved pasta water, 1–2 tablespoons at a time, to reach desired consistency.

Combine pasta and shrimp

Add the drained pasta to the skillet with the sauce and toss to coat, adding up to 1/2 cup reserved pasta water as needed to loosen the sauce. Add the cooked shrimp and any accumulated juices, toss gently to combine and warm through for 1 minute. Stir in 2 tablespoons chopped fresh parsley and adjust seasoning if necessary.

Divide the pasta among plates or a large serving bowl. Top with optional lemon wedges, extra grated Parmesan (about 1/4 cup), and the remaining chopped parsley. Serve immediately.