Easy Shrimp Pasta Recipe

Ingredients

• 227 g (8 oz)pappardelle pasta
• 454 g (1 lb)large shrimp, peeled and deveined
• 30 ml (2 tbsp)extra virgin olive oil
• 71 g (5 tbsp), dividedbutter
• 2 cloves, mincedgarlic
• 60 ml (¼ cup)dry white wine
• ½lemon
• 25 g (¼ cup)Parmesan cheese
• 3spring onions, green tops only, sliced
• To tastesalt and pepper

Instructions

1. 1

   Cook pasta and shrimp

   Bring a large pot of water to the boil and cook the pappardelle according to the packet directions. Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large frying pan over high heat. Add the shrimp and sauté for about 2–3 minutes, until nearly cooked through. Stir in the garlic and cook for about 30 seconds, until fragrant. Transfer the shrimp out of the pan and set aside.

2. 2

   Make lemon sauce

   With the same pan over medium-high heat, add the white wine and simmer for about 1–2 minutes, until slightly reduced. Add the remaining 4 tablespoons of butter and stir until melted, then squeeze in the lemon juice.

3. 3

   Finish and serve

   Drain the pasta and serve it topped with the shrimp, lemon butter sauce, Parmesan and sliced spring onions. Season with salt and pepper.

What is shrimp pasta?

Shrimp pasta is a broad family of seafood-and-pasta dishes, rather than one recipe tied to a single tradition. This version pairs wide pappardelle with shrimp and a quick butter, wine and lemon sauce.

Pappardelle gives the glossy sauce plenty of surface to cling to, while lemon and spring onion keep the rich butter and Parmesan tasting bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 37g protein, 42g carbs, 24g fat.

Pappardelle supplies most of the carbohydrates, while shrimp provides much of the protein. Butter, olive oil and Parmesan contribute most of the fat. For a more balanced plate, serve a portion with a generous side of greens or vegetables.

Choosing the key ingredients

Pappardelle: Cook it according to its packet directions, since cooking times vary between brands and fresh or dried pasta.

Shrimp: Use peeled and deveined shrimp so they can go straight into the pan. Pat them dry if they look wet; this helps them sauté rather than steam.

Wine and lemon: A dry white wine gives the sauce a little acidity, and lemon juice adds a fresh finish. Use a wine you would be happy to drink.

Getting the shrimp right

Hot pan: Sauté the shrimp over high heat for just 2–3 minutes, as directed, until nearly cooked through. They will be returned to the dish at serving, so avoid leaving them in the pan while the sauce reduces.

Garlic: Add it after the shrimp and cook for about 30 seconds, only until fragrant. Garlic can turn bitter if it browns too much.

Building a glossy sauce

Reduce the wine: Simmer it for 1–2 minutes, until slightly reduced, before adding the remaining butter. This concentrates its flavour without making the sauce complicated.

Melt gently: Stir the butter into the warm wine until melted, then add the lemon juice. The sauce is simple and buttery, so serve it promptly with the pasta.

Timing the pasta and sauce

Start the pasta first and cook the shrimp while it boils, as the method directs. The sauce takes only a few minutes, so have the shrimp, Parmesan and spring onions ready before draining the pasta.

Drain the pasta once it reaches the packet's recommended doneness, then top it with the sauce and shrimp straight away.

What to serve alongside

A crisp green salad or simply dressed leafy greens bring a fresh contrast to the buttery pasta. Steamed or roasted vegetables, such as broccoli, also make an easy side.

Serve with bread if you would like something to mop up the lemon butter sauce, and finish with extra Parmesan if desired.

Recipe notes & tips

• Get the pasta water boiling before you start cooking the shrimp so the two are ready around the same time.
• Use a large frying pan so the shrimp have room to sauté rather than crowding together.
• Keep the garlic in the pan for about 30 seconds, just until fragrant.
• Measure out the divided butter before cooking: 1 tablespoon goes in with the oil and 4 tablespoons go into the sauce.
• Have the spring onions sliced and the Parmesan ready before draining the pasta.

Variations

• Add chilli: Stir a pinch of chilli flakes into the garlic for a little heat.
• Use parsley: Swap the spring onion tops for chopped fresh parsley for a different fresh finish.
• Add greens: Fold in a handful of baby spinach just before serving so it wilts in the warm pasta.
• Try another pasta: Use another long pasta shape if pappardelle is unavailable.
• Skip the wine: Use a little pasta cooking water in its place, adding it gradually to the butter.

Common mistakes to avoid

• Overcooking the shrimp: Sauté them only until nearly cooked through, as they can become tough if left in the pan.
• Browning the garlic: Cook it for about 30 seconds until fragrant, then move on before it darkens.
• Reducing the wine too far: Stop after 1–2 minutes, once it has reduced slightly.
• Draining too early: Follow the pasta packet directions so the pappardelle is tender but not overcooked.
• Letting the dish sit: Serve soon after draining, while the butter sauce is glossy and the pasta is hot.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat, adding a small splash of water to loosen the sauce; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions