This super Easy Shrimp Pasta Recipe (Weeknight Dinner for Two) is SO simple and crazy delicious with garlic sautéed shrimp covered in a white wine sauce, diced tomatoes and served with perfectly cooked vermicelli. Garnish with fresh herbs and red pepper flakes to kick it up a notch. Don’t forget to sprinkle on some parmesan – absolutely delish!
This small batch shrimp pasta recipe is ready in just under 20 minutes. It’s so easy but feels fancy-ish. Making a perfect lunch, weeknight dinner or impressive and romantic date night meal for two.
Doug, a member of the Our Table 4 2 community, husband to my long-time friend Diane, makes this absolutely delicious dish frequently. Cooking together with him in his home kitchen, I declared this one a keeper!
Check out our video in the recipe card below or on You Tube to see us in the kitchen creating this tasty dish, sharing tips and tricks on how to make this for two. Try this recipe, rate and comment. I want to know what you think!
JUMP TO THE SECTION TO LEARN:
- WHAT'S IN THIS EASY SHRIMP PASTA RECIPE (WEEKNIGHT DINNER FOR TWO)?
- HOW TO COOK PASTA FOR TWO PEOPLE
- SHRIMP 101 | FROM BUYING TO COOKING
Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a small commission if you purchase through those links. I personally own the recommended products and love using them which is why I signed up to be an affiliate.
WHAT’S IN THIS EASY SHRIMP PASTA RECIPE (WEEKNIGHT DINNER FOR TWO)?
- Fresh or Frozen Shrimp – extra-large shrimp 12 ounces (21 to 25 per pound), targeting about 8 - 10 shrimp per serving/person.
- Olive oil
- Garlic – I personally like the taste of fresh minced garlic. If you are short on time jarred minced garlic works well in this dish.
- Red Pepper Flakes (optional) for an extra kick
- Dry white wine such as a pinot grigio or a sauvignon blanc
- Diced canned tomatoes with oregano and garlic
- Fresh basil
- Fresh cilantro
- Vermicelli – this is a long thin pasta, feel free to substitute any long noodle like spaghetti, fettuccine, linguine or angel hair pasta
- Fresh parmesan to sprinkle on top of each serving.
WHAT TO SERVE WITH THIS SHRIMP PASTA?
Serve this with a nice pinot grigio or sauvignon blanc and a warm baguette.
- Doug, Recipe- maker of this Shrimp Pasta Recipe
HOW TO COOK PASTA FOR TWO PEOPLE
Do you have a hard time figuring out how much dried pasta to put in the pot of boiling water, so that you don’t have too little or too much? Me Too!
My rule of thumb for two is to cooking half the box of pasta. Most recipes call for one pound of pasta — which is a standard box or bag — to serve four to six people. It’s far easier to eyeball this than fuss over specific measurements.
Doug’s tip: “ Add enough pasta so you have about a quarter size circle in your hand.”
SHRIMP 101| FROM BUYING TO COOKING
BUYING SHRIMP FOR TWO SERVINGS
Virtually all the shrimp sold in supermarkets today have been previously frozen, either in large blocks of ice or by a method called “individually quick-frozen,” or IQF for short.
Supermarkets simply defrost the shrimp before displaying them on ice at the fish counter. Your best bet is to purchase bags of still-frozen shrimp and defrosting them as needed at home, since there is no telling how long “fresh” shrimp may have been kept on ice.
IQF shrimp have a better flavor and texture than shrimp frozen in blocks, and they are convenient for two because it’s easy to defrost just the amount you need. Another tip is to buy shrimp with the shell-on, as they are more firm and sweeter. Check the label to make sure shrimp is the only ingredient listed on the bag. Sometimes, you may find preservatives have been added, I find treated shrimp to have a more rubbery texture.
SORTING OUT SHRIMP SIZES
Shrimp is sold both by size (medium, Large, Jumbo) and by the number typical to make 1 pound. You will often see this listed in a range, using the numerical rating is more accurate.
For this recipe, I purchase extra-large shrimp 12 ounces (21 to 25 per pound), targeting about 8 - 10 shrimp per serving.
DEFROSTING SHRIMP
You can thaw frozen shrimp overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water; they will be ready in a few minutes. This is a reminder that you will want to pat your shrimp dry before cooking. Otherwise, the texture of the shrimp may become rubbery.
PEELING SHRIMP
Once the shrimp is thawed, it is quite easy to peel. To peel shrimp, break the shell under the swimming legs; the legs will come off as the shell is removed. For this recipe, I tug the tail to remove it and the shell.
DEVEINING SHRIMP
That dark vein that runs along the back of the shrimp will not affect the flavor, it just is not very appealing. To remove, use a paring knife to make a shallow cut along the back of the shrimp to expose the vein, then use the tip of the knife to lift the vein out. Discard the vein by wiping the blade against a paper towel.
Another friendly reminder to pat the shrimp dry after you have run the shrimp under water and before cooking.
HOW TO COOK SHRIMP FOR THIS RECIPE
It all starts with fresh or frozen shrimp. If using frozen shrimp, run it through cold water for a few seconds to defrost it. You will need to devein the shrimp and remove the shells and tails if they have not been removed.
Next place the shrimp on a paper-towel lined plate to allow the shrimp to thoroughly dry before cooking.
When you are ready to cook, heat olive oil in a heavy duty or cast-iron skillet.
Simply place the shrimp in the skillet and cook for 1 minute. Flip the shrimp, and cook for another minute, then remove to a clean plate and set aside.
Switch it up by Grilling the Shrimp:
Instead of cooking in a skillet, another option is to grill the shrimp.
First we will place shrimp, olive oil and garlic in a plastic bag. Set aside while you wait for the grill to heat (15 minutes). When the grill is hot, put the shrimp on skewers, turn burners to medium heat and place skewers directly on the grate. Grill for 2-3 min, then flip and grill for another minute.
Food Safety Tip: Please remember to dispose of marinade used with the raw shrimp. We will make the sauce on the stove top using fresh olive oil and garlic.
Easy Shrimp Pasta Recipe (Weeknight Dinner For Two)
Save This Recipe To Your Recipe Box
You can access your saved recipes on this device and generate a shopping list for recipes in your collections.
Equipment
- cast iron skillet or heavy duty skillet
Ingredients
- 12 ounces Fresh or Frozen Shrimp – extra-large shrimp 21 to 25 per pound, targeting about 8 - 10 shrimp per serving/person.
- 1.5 Tablespoons olive oil
- 1 Tablespoon garlic minced
- ½ teaspoon red pepper flakes optional for an extra kick
- ½ cup Dry White Wine such as a pinot grigio or a sauvignon blanc
- 14 ounce can diced tomatoes with oregano and garlic
- ½ cup fresh basil leaves chopped
- ½ cup Fresh cilantro chopped
- ½ pound vermicelli – this is a long thin pasta feel free to substitute any long noodle like spaghetti, fettuccine, linguine, or angel hair pasta. Cooking pasta for two? Cook about half the box of pasta or so you have a quarter size circle in your hand.
- Fresh parmesan to sprinkle on top of each serving.
Instructions
- Defrost frozen shrimp overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water; they will be ready in a few minutes. Once thawed, peel and devein the shrimp. Next place the shrimp on a paper towel lined plate to allow the shrimp to thoroughly dry before cooking.
If you are pan-searing the shrimp:
- Add shrimp and cook until nearly opaque, about 1 minute. Flip the shrimp, and cook for another minute, then remove to a plate, cover lightly with aluminum foil, and set aside.
- Add white wine to the now empty pan, cook for 1-2 minutes, over medium heat until reduced in half.
If you are grilling the shrimp:
- Place shrimp, olive oil and garlic in a plastic bag. Set aside while you wait for the grill to heat (15 minutes). When the grill is hot, put the shrimp on skewers, turn burners to medium heat and place skewers directly on the grate. Discard Marinade. Grill for 2-3 min, then flip and grill for another minute. Take off the grill and set aside.
- Now we will turn to the stove to make the sauce. Cook olive oil, garlic and red pepper flakes in a 12-inch skillet over high heat, until you begin to smell the garlic, about 1 minute. Add white wine to the now empty pan, cook for 1-2 minutes, over medium heat until reduced in half.
- Finishing the Sauce:
- Empty can of tomatoes (including the juice), half of each the cilantro and basil (reserve remaining to add at the end as a garnish) to the pan. Let simmer for 15-20 minutes stirring occasionally on medium heat.
Cook The Pasta
- While ingredients are simmering in pan, start boiling water for noodles. Once water is boiling add a little olive oil, and salt to the pot. Break the noodles in half and add to the boiling water. Cook for 9 minutes.
Assemble and Garnish
- Drain noodles and then add to the skillet with the tomato mixture. Add shrimp to the skillet and the remaining cilantro and basil, stirring gently. Heat just until shrimp is warm.
- Serve while hot. Pass parmesan to sprinkle on top.
Video
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #ourtable42
SHARE YOUR SHRIMP PASTA FOR TWO MOMENT...
Snap a picture or shoot a video and share with the Our Table 4 2 Community.
Each month I will share what members have been cooking.
Upload an image (.jpg, .png), a video (.mov) or a document(.doc, .ppt,.pdf) here: Share Your OT42 Moment
Leave a Reply