0 from 12 votes
Shrimp Pasta Recipe {30 Minutes}
You only need 7 ingredients and 30 minutes to get this Shrimp Pasta recipe on the dinner table. This easy dinner has flavors of lemon, garlic and black pepper.
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 335 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ½ pound thick spaghetti
- 2 teaspoons fresh cracked black pepper
- 3 garlic cloves minced
- 1 cup Parmesan Cheese freshly grated
- 1 lemon juiced
- 4 tablespoons salted butter
- 1 pound extra large shrimp peeled and deveined
For garnishing:
- fresh chopped parsley
- fresh cracked black pepper
- shredded Parmesan cheese
Instructions
- Bring 4 cups of salted water to a rolling boil. Add the spaghetti and cook for 9 minutes. The pasta may not be cooked all the way, but that is ok. It will continue to cook as you make the recipe. Don’t drain pasta. You'll use the pasta water in the recipe.
- Meanwhile, heat a large frying pan over medium heat. Add cracked pepper to the pan and roast for 2 minutes. After 2 minutes, grate the garlic cloves into the pan and stir. Cook until fragrant (about 1 minute)
- Very carefully add ½ cup of the pasta water to the frying pan and stir well. *The water will boil and steam once poured into the pan so be very careful doing this!*
- Place the grated parmesan cheese into a bowl. Add ¼ cup of pasta water and lemon juice to the cheese and stir until the cheese is slightly melted and smooth.
- Remove the cooked pasta from the pasta water and add to the frying pan. Add ½ cup of pasta water and stir. Add a pinch of black pepper and toss to coat. Continue to stir for 3 minutes to finish cooking the pasta.
- Move the pasta to one side of the pan and add the butter to the empty side. Once melted, add the shrimp. Cook for 1 minute then turn and cook for 1 more minute. The shrimp is cooked through when it is an opaque white color and measures 145 °F in the thickest part.
- Turn off the heat but keep the pan on the burner.
- Add the cheese to the pasta. Stir and mix well to evenly coat the pasta.
- Garnish with fresh chopped parsley, additional pepper, and parmesan cheese.
- Serve immediately. Add salt to taste.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Cup of Yum
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
32g
(11%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
127mg
(42%)
Sodium
758mg
(32%)
Potassium
227mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
507IU
(10%)
Vitamin C
10mg
(11%)
Calcium
259mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 758mg | 32% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 259mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.