Pasta with Shrimp and Wine
Indulge in the elegant simplicity of Pasta with Shrimp and Wine, a restaurant-worthy dish you can create at home in just 30 minutes. Featuring tender, succulent shrimp sautéed with garlic and simmered in a rich, buttery white wine sauce, this recipe pairs beautifully with your favorite pasta—be it spaghetti, linguine, or fettuccine. A touch of red pepper flakes adds a subtle kick, while fresh parsley and a sprinkle of Parmesan elevate the flavors to perfection. Ideal for weeknight dinners or special occasions, this dish comes together effortlessly and is sure to impress. Garnish with a wedge of lemon for a refreshing citrus finish and serve hot for an irresistible, gourmet experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or fettuccine)
- 1 lb Raw shrimp (peeled and deveined)
- 3 tbsp Olive oil
- 4 Garlic cloves (minced)
- 1 cup Dry white wine
- 2 tbsp Unsalted butter
- 0.5 tsp Red pepper flakes
- 2 tbsp Fresh parsley (chopped)
- 0.25 cup Grated Parmesan cheese (optional)
- to taste Salt
- to taste Black pepper
- 1 Lemon (for garnish, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and cook for 1–2 minutes on each side until just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute or until fragrant, being careful not to burn it.
Increase the heat to medium-high and pour in the white wine. Let it simmer for 3–4 minutes, stirring occasionally, until the liquid reduces by half.
Lower the heat to medium and stir in the butter, red pepper flakes, salt, and black pepper. Once the butter has melted, return the cooked shrimp to the skillet, tossing to coat.
Add the cooked pasta to the skillet, along with the reserved pasta water (a little at a time, if needed) to loosen the sauce. Toss everything together until well combined.
Stir in the chopped parsley and adjust seasoning with salt and pepper, if necessary.
Serve immediately with a sprinkle of Parmesan cheese, extra parsley, and a wedge of lemon, if desired.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.5 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1067 mg | 82% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
