Easy Shrimp Pasta Recipe (Weeknight Dinner For Two)
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!
Prep Time5 minutesmins
Cook Time19 minutesmins
Total Time24 minutesmins
Servings: 2people
Author: Pam Werley
Ingredients
12ouncesFresh or Frozen Shrimp – extra-large shrimp 21 to 25 per pound, targeting about 8 - 10 shrimp per serving/person.
1.5Tablespoonsolive oil
1Tablespoongarlicminced
½teaspoonred pepper flakesoptional for an extra kick
½cupDry White Wine such as a pinot grigio or a sauvignon blanc
14ouncecan diced tomatoes with oregano and garlic
½cupfresh basil leaveschopped
½cupFresh cilantrochopped
½poundvermicelli – this is a long thin pastafeel 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
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.