Shrimp and Pasta Bordelaise
Elevate your pasta night with this irresistible Shrimp and Pasta Bordelaise recipe, a perfect blend of succulent shrimp, al dente linguine, and a luscious garlic-wine butter sauce. Bursting with the bright flavors of fresh parsley, zesty lemon juice, and a hint of red pepper heat, this dish marries delicate seafood with a rich, savory base. The combination of dry white wine and chicken or seafood stock creates a beautifully balanced sauce that clings to every strand of pasta. Ready in under 40 minutes, this easy yet elegant dinner is perfect for busy weeknights or a special occasion. Garnish with grated Parmesan and extra parsley for a finishing touch that’s as beautiful as it is delicious. Whether you’re craving comfort food or looking to impress, this shrimp pasta dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 oz Linguine or spaghetti
- 1 lb Large shrimp, peeled and deveined
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 6 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Chicken or seafood stock
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Lemon juice
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Cook for 30 seconds to 1 minute, or until fragrant but not browned.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Increase the heat to medium-high and pour in the white wine. Use a wooden spoon to scrape up any browned bits on the bottom of the skillet.
Add the chicken or seafood stock to the skillet. Simmer for 5-7 minutes, or until the liquid is reduced by half.
Reduce the heat to low and whisk in the remaining 2 tablespoons of butter and the lemon juice. Stir in the chopped parsley.
Return the cooked shrimp to the skillet, along with the drained pasta. Toss to coat everything in the sauce. If the mixture seems dry, add a splash of the reserved pasta water until the desired consistency is reached.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
Serve immediately, garnished with additional parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 508 mg | 11% | |
*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.
