This Shrimp and white wine pasta is one of my favorite dinners to eat. It is by far the best tasting homemade Shrimp Spaghetti that I have ever tried. It tastes like something an expensive Italian restaurant would serve. My favorite thing about it is how easy it is to make and how fast, about 30 Minutes. The pasta cooking, and peeling the shrimp is what takes up most of the actual time, and the cooking part takes only about 10-15 minutes. That is why I love making this recipe for guests, It is quick to make but tastes like you spent hours by the stove! I usually serve this dish with some Italian salad and fresh bread sticks,(The frozen bread sticks that I stick in the oven for a few mins), It makes it feel more like you are eating out in a fine Italian restaurant. By the way gentlemen, with Valentines Day coming up this week, This is a perfect recipe just in time for you to surprise your lovely lady with. Trust me, a beautiful romantic dinner that you prepared yourself will make her much happier than just taking her out to eat. Make it special this year, And if your lady likes seafood this recipe will be a hit! You can thank me later 😉
Shrimp Pasta with White Wine {Serves 6-8}
Ingredients:
- 1 LB box of Spaghetti (Regular spaghetti works best for this recipe although you can do any spaghetti of your choice)
- 2 LB RAW Shrimp, Thawed (Cooked Shrimp will not work)
- 3/4 Cup Olive Oil
- 3/4 Cup of White Wine ( I use Pinot Grigio, Imported from Italy, Semi-dry)
- 1/2 of a Lemon
- 1/2 a bunch of Parsley leaves
- 4-6 Garlic cloves (If Big cloves then 4, If small then 6)
- Salt/Pepper to Taste
- About 1/2 a stick ( 4 Tablespoons) of butter
- Frozen Bread sticks *I usually get the twisted bread sticks. They are optional for the side, but highly recommended! and pair perfectly with this pasta*
Directions:
1) Peel your shrimp, removing the tail and the rest of its “shell” off. *If your shrimp are frozen, You will need to give them at least 1 hour to Thaw. The fastest way to thaw them is by putting them in a large bowl and filling the bowl with ice cold water. Mix them every once in a while. The ice cold water will cause them to thaw.*
2) After you peel your shrimp, Wash them thoroughly, and Set aside in a plate.
3) Cook your spaghetti according to the instructions on the box. *Don’t forget to add salt to your pasta.*
4) While your spaghetti is cooking, Begin the sauce. Fill a small sauce pan with the olive oil. Set it on Low-Medium heat (I did a 4.0)
5) While you wait for the olive oil to heat up, peel your garlic and mince it into the sauce pan. Then add the shrimps in. Mix very well.
6) Finely chop your Parsley leaves and add them to the sauce pan *Try not to get any Parsley stems into the pan, pick them out of your cutting board before you add it into the sauce pan.* Mix very well.
7) Then add the Wine to the sauce pan.
8) Take your lemon and squeeze it through the citrus express. If you do not have one, you can just squeeze in the lemon juice with your hand, but be careful not to get any seeds in, because sometimes they like to sneak into the sauce pan as you squeeze out the juice. Throw away the lemon once you are done.
9) Mix the sauce very well and turn the heat down to low. (I did a 3.0)
10) By this point your spaghetti should already be done cooking. Drain the water out of the pot using a pasta colander. Then add the butter to the pasta. *I cut my butter into thin slices and throw it in, that way it spreads out on all the pasta.*
11) Pour the shrimp and wine sauce into the big pot of pasta and mix it very well.
12) I serve the spaghetti in a big glass serving bowl. And I always pair it with an Italian salad and fresh bread sticks. Enjoy! 🙂