Description
Garlic shrimp pasta for two: paprika-seasoned shrimp and spaghetti tossed in a glossy garlic, broth, butter and Pecorino sauce.
Ingredients
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 4 ounces spaghetti or linguine
- 8 ounces large raw shrimp, peeled and deveined
- 1/2 teaspoon paprika
- Freshly ground black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh lemon juice, plus lemon wedges for serving
- 1 tablespoon unsalted butter
- 2 tablespoons grated Pecorino Romano, plus more for serving
- 2 tablespoons chopped fresh parsley
- Reserved pasta water (about 1/2 cup)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until 1 minute short of the package time. Scoop out about 1/2 cup of the cooking water, then drain the pasta.
- While the water heats, pat the shrimp dry and toss with the paprika, the 1/2 teaspoon salt and a few grinds of pepper.
- Heat the oil in a 10-inch skillet over medium heat. Add the garlic and red pepper flakes and cook for 1 to 2 minutes, stirring, until the garlic is pale golden.
- Raise the heat to medium-high and add the shrimp in one layer. Cook for 1 to 2 minutes per side, until pink and opaque. Move the shrimp to a plate, leaving the garlic in the pan.
- Pour in the broth and lemon juice and simmer for 2 minutes, until reduced by about half.
- Add the drained pasta, butter, Pecorino and a splash of pasta water. Toss for about 1 minute, adding more pasta water as needed, until the sauce turns glossy and coats the pasta. Return the shrimp and any juices, add the parsley and toss. Serve with lemon wedges and more Pecorino.
Notes
Equipment: large pot, 10-inch skillet, tongs, colander or spider, liquid measuring cup
- Frozen shrimp work; thaw them overnight in the refrigerator or in a bowl of cold water, then pat them very dry.
- Parmesan can replace the Pecorino; it is milder and less salty.
- Penne or another short pasta can replace the spaghetti.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat gently in a skillet with a splash of water or broth until hot; high heat makes the shrimp tough.
- Cook shrimp until the flesh is pearly and opaque (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American