Garlic Shrimp Rosé Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 People
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Calories
828 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Garlic Shrimp Rosé Pasta
Description
In this Garlic Shrimp Rosé Pasta, spaghetti is cooked al dente while shrimp is seasoned and sautéed in a butter and olive oil mixture until tender. Garlic, shallots, and red pepper flakes are then gently cooked with remaining butter and oil, followed by adding dry rosé wine to deglaze the pan and concentrate flavors.
The sauce is brightened with lemon zest and juice, combined with grated Parmesan cheese until melted, creating a creamy and savory coating. The pasta is returned to the pan and tossed with the sauce, then the cooked shrimp are nestled back in and fresh basil is added last to preserve its aroma. The final dish balances rich cheese, citrus freshness, and seafood in a harmonious pasta meal.
If rosé wine is unavailable, white wine can be used as a substitute without greatly changing the flavor.
Ingredients
- 1 pound spaghetti
- 1 pound Shrimp Argentine Red variety
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoon olive oil plus some for drizzling
- 3 tablespoons butter divided
- 4 cloves garlic chopped
- 1 shallot finely chopped, large
- ½ teaspoon red pepper flakes crushed
- 1 cup Parmesan Cheese grated
- 1 cup rosé wine preferably dry and mineral-y
- 1 cup basil torn, fresh
- 1 lemon zested and juiced
Instructions
- Cook the pasta to package directions. Hold off on starting the shrimp until you start your pasta.
- Season the shrimp with salt and pepper. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until cooked through. Remove shrimp and set aside.
- Add an additional drizzle of olive oil to the skillet and remaining butter and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings.
- Reduce the wine for 1 minute and add the lemon zest and juice and the shredded parmesan cheese stir the mixture until the cheese has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp back into the skillet to serve. Garnish with basil
Notes
- If you don’t have rosé wine, white wine can be used as a suitable alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 94g | 31% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 227mg | 76% |
| Sodium | 656mg | 27% |
| Potassium | 736mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 17mg | 19% |
| Calcium | 352mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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