Shrimp Pasta Recipe
SAUTEED SHRIMPS TOSSED IN BUTTER AND GARLIC WITH PAPPARDELLE PASTA IN CREAMY MARINARA SAUCE.
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Ingredients
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Pasta
Shrimp
Creamy Marinara Sauce
Finish & Garnish
Method
Pasta
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz pappardelle and cook according to package directions until al dente (usually 6–10 minutes for fresh, 8–12 minutes for dried). Reserve 1 cup of pasta cooking water, then drain pasta and set aside, tossing with a drizzle of olive oil to prevent sticking.
Shrimp
Season shrimp
Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 0.5 tsp smoked paprika, 0.25 tsp red pepper flakes, 0.75 tsp salt, 0.5 tsp black pepper, lemon zest, and 1 tsp olive oil until evenly coated.
Sauté shrimp
Heat a large skillet over medium-high heat. Add 2 tablespoons unsalted butter. When butter is foaming and begins to brown slightly, add the shrimp in a single layer. Sear 1–2 minutes per side (depending on size) until pink and just cooked through. Add 4 minced garlic cloves to the pan in the last 30 seconds and toss with shrimp until fragrant. Remove shrimp to a plate and set aside, leaving any browned bits and fond in the skillet.
Creamy Marinara Sauce
Sweat aromatics
In the same skillet used for the shrimp (wipe out excess if there is burned butter, leaving fond), add 1 tablespoon extra-virgin olive oil over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
Build sauce
Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 14 oz crushed tomatoes, 1 teaspoon dried oregano, 0.25 tsp crushed red pepper (if using), and 1/2 cup stock. Bring to a gentle simmer and let cook 6–8 minutes to thicken slightly.
Finish creamy base
Reduce heat to low. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan until smooth. Season with 0.5 tsp salt and 0.25 tsp black pepper. If sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a silky consistency.
Combine & Finish
Toss pasta with sauce
Add the drained pappardelle to the skillet with the creamy marinara and toss gently over low heat to combine, adding reserved pasta water as needed to coat the noodles evenly (about 1/4–1/2 cup).
Add shrimp and herbs
Return the sautéed shrimp and any accumulated juices to the pan. Add 1 tablespoon lemon juice and 1 teaspoon lemon zest if you want extra brightness. Stir in 1/4 cup chopped basil and 2 tablespoons chopped parsley. Finish with 1 teaspoon extra-virgin olive oil and an additional 2 tablespoons grated Parmesan, tossing gently to combine. Taste and adjust seasoning with salt and pepper.