What can I use as a substitute for white wine?

You can use fish stock or chicken stock. You can also just omit the wine and use a little more lemon juice at the end, to taste.

How do you add cooked shrimp to pasta?

Sear them in a pan until just cooked through or very slightly undercooked. Later, after you toss the pasta in the sauce, add back shrimp and warm through.

Lemon Garlic Shrimp Pasta

Name: Lemon Garlic Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: ½ lb pasta (linguine, spaghetti or fettuccine); 2 tbsp extra virgin olive oil; ½ lb shrimp, peeled and deveined (leave bottom of tale, if desired); 4 tbsp butter, sliced, divided; 2-3 cloves garlic; 1-2 pinches of hot red pepper flakes; ¼ cup dry white wine; Zest of one lemon (about 1 tsp); 2 tbsp lemon juice; ¼ cup loosely packed parsley, finely chopped chopped

Description

Lemon Garlic Shrimp Pasta is a great 30 minute meal, perfect for a weeknight dinner or special date night.

Ingredients

Scale

½ lb pasta (linguine, spaghetti or fettuccine)
2 tbsp extra virgin olive oil
½ lb shrimp, peeled and deveined (leave bottom of tale, if desired)
4 tbsp butter, sliced, divided
2–3 cloves garlic
1–2 pinches of hot red pepper flakes
¼ cup dry white wine
Zest of one lemon (about 1 tsp)
2 tbsp lemon juice
¼ cup loosely packed parsley, finely chopped chopped

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Instructions

Bring water to boil: Bring a large pot of water to a boil for the pasta. Keep warm until ready to use.
Sear shrimp: While the water heats up, warm a large pan over medium to medium-high heat. Add olive oil, followed by shrimp. Season with salt and pepper. Sear 1-1 1/2 minutes, flip and season on other side. Cook an additional minute until very slightly undercooked. Turn off heat. Transfer to a plate.
Cook pasta: Salt pasta water heavily. It should be as salty as sea water. Add pasta and boil 1 minute short of al dente, stirring occasionally. Reserve 1 cup of cooking water. Drain.
Cook aromatics: As pasta cooks, add 2 tablespoons of butter, garlic and red pepper flakes to pan used to cook shrimp. Turn heat to medium. After garlic heats and sizzles for several seconds, pour in wine. Increase heat to high and reduce wine by half, about 3-5 minutes.
Finish & serve: Add pasta to sauce. Cook together over medium-high heat. Add remaining 2 tablespoons of butter and 1/4 cup of pasta cooking water, and stir to combine. Return shrimp to the pan. Toss with pasta until cooked and warmed through. Add in lemon zest and juice. Stir in parsley. Taste for seasoning, and add more pasta water, as needed. Enjoy.

Notes

I used linguine when I took photos of this dish, but any long, thin pasta works well.

If you don’t want to add wine, substitute for more lemon juice to taste at the end.

You could omit the lemon or parsley if you prefer.

You can use mint and/or basil as a substitute for parsley.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Saute
Cuisine: Italian

Nutrition

Serving Size: 1/3 of pasta
Calories: 580
Sugar: 2g
Sodium: 100mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 26g
Cholesterol: 160mg