This simple yet flavorful shrimp pasta is ideal for nights when you crave a restaurant-quality meal at home without spending hours in the kitchen. The juicy shrimp, light tomato and white wine sauce, and perfectly cooked pasta come together to create a dish that’s sure to become a favorite!
Ingredients:
For the Shrimp and Sauce:
- Shrimp: 450 grams, peeled and deveined (fresh or frozen, thawed)
- Onion: 1, finely chopped
- Garlic: 4 cloves, minced
- Dry White Wine: 200-250 ml (or chicken broth as a substitute)
- Canned Tomatoes: 200 grams, crushed or chopped
- Olive Oil: 2-3 tablespoons
- Ghee (or Butter): 2 tablespoons
- Salt and Black Pepper: to taste
- Paprika: (optional, for a bit of heat)
- Fresh Parsley: chopped, for garnish
For the Pasta:
Salt: for the pasta water
Pasta: 250 grams (penne, farfalle, spaghetti, or any variety that works well with sauce)
Instructions:
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Cook the Pasta:
- Boil the Water: Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil.
- Cook the Pasta: Once the water is boiling, add 250 grams of pasta and cook according to the package instructions until al dente (tender but firm). Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
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Prepare the Shrimp and Sauce:
- Heat the Oil and Ghee: In a large skillet or pan, heat 2-3 tablespoons of olive oil and 2 tablespoons of ghee over medium heat.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the pan. Sauté for 2-3 minutes, until the onions are softened and fragrant.
- Cook the Shrimp: Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. Once cooked, remove the shrimp from the pan and set aside on a plate.
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Make the Sauce:
- Deglaze the Pan: Pour in 200-250 ml of white wine (or chicken broth) into the pan. Scrape up any browned bits from the bottom of the pan as the wine reduces. Let it cook for 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Add the Tomatoes: Stir in 200 grams of crushed or chopped canned tomatoes. Season with salt, black pepper, and paprika (if using). Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
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Combine and Finish:
- Mix the Pasta and Shrimp: Add the drained pasta and cooked shrimp back into the pan with the tomato sauce. Toss everything together, making sure the pasta and shrimp are evenly coated in the sauce.
- Adjust Consistency: If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and make it more creamy.
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Serve and Garnish:
- Garnish and Enjoy: Once everything is combined, remove the skillet from the heat. Garnish with freshly chopped parsley and an extra drizzle of olive oil, if desired.
- Serve Immediately: Plate the shrimp pasta and serve while it’s hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 450 kcal per serving (may vary depending on pasta and ingredient choices)
Enjoy your flavorful shrimp pasta!
