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Making pasta with shrimp is a very simple Italian recipe. Fortunately you don’t have to go to a restaurant to enjoy it. Instead you can make it right in your own kitchen in no time at all.
What Type of Shrimp?
With this recipe you will want to use tiny shrimp, not full sized. You can pick these up at your grocery store, they are typically in the frozen section or the seafood section.
These shrimp will cook very fast which is great because you can be cooking these while the water is boiling and pasta is cooking. By the time the pasta is done, the shrimp is ready.
What Type of Pasta to Use?
First, you want long pasta. Ideally fettuccine. If you don’t have fettuccine, you can use linguine or even angel hair. Yes, I know angel hair is totally different than fettuccine, but that’s okay. It works either way. Just don’t go with short pasta.
What Type of Sauce?
This recipe uses a white wine sauce. It’s a light sauce which is nice because it doesn’t overpower the dish. The dish is not to be a heavy recipe, but instead light and delicate… just like the tiny shrimp.
How to Make Pasta with Shrimp
- 1 lb angel hair or fettuccine
- 1 chopped garlic clove
- extra virgin olive oil
- handful chopped parsley
- handful clams in canned sauce
- 1/4 cup white wine
- splash lemon juice
- 1/2 to 1 cup small shrimp (vary to taste)
- 1/2 cup breadcrumbs
Start bringing the water to a boil in a sauce pan.
While the water is heating, heat about 2-3 TBLE of the olive oil in a good size frying pan over medium heat.
Chop the garlic into small pieces and add to the olive oil. Give a stir, and don't let it burn!
Add the breadcrumbs and fry them until a medium brown. Do not burn. Set aside.
Add in the parsley, basil, wine and lemon juice, stir and cook a few minutes.
At this point if the pasta water is boiling, and you are ready, add your pasta and when finished, drain and set aside.
Add the shrimp and cook until the shrimp are a nice pink color. This happens fairly fast so keep an eye on them.
Once pink and cooked through, give another stir with the breadcrumbs over the pasta.
Top with some Romano or Parmesan cheese.
TIP #1: This dish is so simple and quick that you have to be careful not to forget what you have going on. So you will want to cook up the pasta and toss with some olive oil to prevent sticking. Or cook the shrimp and other ingredients first and remove from heat. Then cook the pasta and combine.
TIP #2: The breadcrumbs will absorb the oil, so once done with the breadcrumbs set aside.
TIP #3: If you don't have all the ingredients like the basil or parsley, don't sweat it. Just add more garlic or do whatever you want. Even leave out the bread crumbs if you want. See what you like and don't like, and make it work for you!
TIP #4: This is a good recipe for serving in a pasta bowl if you have them.
Tip #5: Save some of the pasta water in case the shrimp mixture becomes too dry.