Shrimp Pasta Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz pasta and cook until al dente according to package instructions (usually 8–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Pat 1 lb shrimp dry with paper towels. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and oil shimmers, add the shrimp in a single layer.

Sprinkle shrimp with 1/2 teaspoon kosher salt and 1 teaspoon black pepper. Sear shrimp 1.5–2 minutes per side until pink and opaque. Add 2 teaspoons minced garlic during the last 30 seconds and cook until fragrant. Remove shrimp to a plate and squeeze 1 tablespoon lemon juice over them; set aside.

Stir 2 tablespoons chopped parsley into the pan briefly to pick up any browned bits; set pan aside for sauce assembly.

Make Alfredo Sauce

In the same skillet over medium heat, add 4 tablespoons butter and 1 teaspoon minced garlic. Cook garlic 30 seconds until fragrant. Pour in 1 cup heavy cream and bring just to a gentle simmer, stirring frequently.

Lower heat to medium-low and whisk in 1 cup grated Parmesan until smooth. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper and a pinch (1/8 tsp) nutmeg. If sauce is too thick, add up to 1/4 cup reserved pasta water to loosen.

Return shrimp to the skillet and stir to coat in sauce. Add drained pasta and toss gently; add reserved pasta water by tablespoons as needed to achieve silky consistency. Serve topped with 1/4 cup Parmesan and 1 tablespoon chopped parsley.

Make Spaghetti-style Tomato Sauce

In the same skillet over medium heat, add 1 tablespoon olive oil. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds.

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (optional). Simmer gently 6–8 minutes to thicken slightly.

Return cooked shrimp to the sauce and simmer 1–2 minutes to heat through. Add drained pasta and toss to combine, using reserved pasta water (up to 1/4 cup) to loosen if needed. Finish with 1/4 cup grated Parmesan and 1 tablespoon chopped parsley.

Seasoned Cajun Shrimp

In a small bowl, combine 1 tsp smoked paprika, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1/2 tsp black pepper and 3/4 tsp kosher salt to make the Cajun rub.

Pat shrimp dry. Toss shrimp with the Cajun rub until evenly coated. In the skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Sear shrimp 1.5–2 minutes per side until cooked through. Remove shrimp and set aside.

Optional: Add 1/2 cup sliced bell pepper and 1/4 cup sliced onion to the skillet and sauté 3–4 minutes. Add drained pasta to the skillet, return shrimp, and toss with 1/2 cup reserved pasta water to create a light sauce. Finish with 1 tablespoon chopped parsley and a squeeze of lemon juice if desired.

Taste and adjust seasoning with salt, pepper or red pepper flakes. Plate the pasta, spoon shrimp and sauce over the top, and garnish with 1/4 cup grated Parmesan and 1 tablespoon chopped parsley.