Zesty Shrimp Pasta Recipe

Bring liquids to a simmer

In a medium saucepan combine the broth and white wine and bring to a gentle simmer over medium heat; keep warm on very low heat. This will be used to finish the pasta and build the sauce.

Cook pasta in a large pot of salted boiling water until al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Pat shrimp dry with paper towels. Season both sides with kosher salt, 1/2 tsp black pepper, and smoked paprika.

Heat a large wide skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add shrimp in a single layer (cook in two batches if necessary to avoid crowding). Sear 1.5–2 minutes per side until pink and just cooked through. Transfer cooked shrimp to a plate and tent with foil.

In the same skillet reduce heat to medium, add 1 tablespoon extra virgin olive oil and 2 tablespoons butter. Add the minced shallot and cook 1–2 minutes until softened and translucent.

Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Carefully add the warm white wine and broth mixture to the pan to deglaze, scraping up any browned bits from the bottom. Increase heat to medium-high and simmer until reduced by about half (about 3–4 minutes).

Lower heat to medium-low and whisk in remaining 2 tablespoons butter, lemon juice (3 tbsp), and lemon zest until sauce is glossy and slightly thickened. Taste and season with additional salt and pepper if needed.

Add the drained pasta to the skillet with the lemon butter sauce. Toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a silky sauce (use 1/4 to 1/2 cup).

Stir in grated Parmesan (1/2 cup) and chopped parsley, tossing until cheese melts into the sauce and pasta is glossy. If the sauce is too thick, add a splash more of the warm broth/wine mixture or pasta water.

Return the seared shrimp to the pan and gently toss to rewarm and combine for about 1 minute. Finish with an extra squeeze of lemon juice if desired.

Divide pasta and shrimp among plates. Sprinkle with the remaining 1/4 tsp freshly ground black pepper and additional grated cheese to taste. Garnish with lemon wedges and extra chopped parsley.

Serve immediately while hot.