Course
Dinner
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed the prep ideas!
- 🍤 Defrost the shrimp overnight if you purchased frozen.
- 🍝 If you're not making the pasta ahead, save about a cup of the pasta water before draining.
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons chopped fresh parsley leaves, divided
- 1/2 pound large shrimp (16-to-20-count)
- 1 cup red onion
- 3 tablespoons minced or grated garlic (about 6 cloves)
- 1/2 teaspoon crushed red pepper flakes, plus more to taste
- 1/3 cup dry white or red wine or vegetable/chicken stock/broth
- 1/2 (24-ounce) jar of pasta sauce (such as arrabbiata) or make your own
- salt
- pepper
- 1/2 pound linguine or other favorite pasta
- Optional: 2 small zucchini's or buy pre-spiralized vegetables
- Optional: parmesan for serving
Directions:
- 🔪 Veg, Pasta, Shrimp Prep (Veg and pasta prep can be done up to 3 days ahead)
- Finally chop parsley.
- Slice onions into thin half moons.
- Mince garlic.
- Cook pasta according to package instructions. Or,
- Spiralize zucchini (this can be done up to the day before).
- Peel, remove tails, and devein shrimp (this can be done up to the day before).
- Time to Cook
- On a large plate, spread out the shrimp, pat them dry and sprinkle with salt and pepper.
- In a large pot or dutch oven over medium heat, add the butter and the olive oil.
- Add the onion and cook, stirring until it begins to soften, about 4 minutes.
- Add the garlic and red pepper flakes and cook, stirring, until aromatic, about 1 minute.
- Add the shrimp in as close to a single layer as possible, and cook until they just start to turn pink but are not cooked through, about 1 minute on each side.
- Add the wine or stock and simmer until the liquid reduces a bit, about 2 minutes.
- Stir in the pasta sauce and heat until it bubbles around the edges. Let simmer for about 2-5 minutes, until shrimp is cooked through.
- Stir in the chopped parsley. Taste and add more salt, pepper, and red pepper flakes as needed. Turn off the heat.
- If it seems too thick, add water a tablespoon at a time (or pasta water if you have it).
- Add the pasta or zoodles and, using big spoons or tongs, toss it with the shrimp.
- Serve
- Serve in shallow bowls, sprinkle with parmesan, and serve.