This a quick and easy pasta dish with nice flavors. I usually have some shrimp in my freezer and it can be thawed quickly by putting it in a bowl of cold water and changing the water a couple times over 10 minutes. If you would like to add some more vegetables to the meal, spinach pairs well with this dish and may be added along with the shrimp to the butter lemon sauce near the end. The tough parts are timing the cooking of the pasta so it is ready right when it is time to add to the shrimp, and not overcooking the shrimp.
Prep: 5 minutes (more if peeling and deveining)
Cook: 20 minutes
Total: 25 minutes
- 1/2lb shrimp, peeled and deveined (reserve the shells if you have them)
- 1t kosher salt
- 1t baking soda
- 1C dry white wine
- 1 bay leaf
- 10 peppercorns
- 1/4C panko bread crumbs
- 4T butter, divided
- 2 servings of dried pasta of your choice
- 1T neutral oil
- 1/4t red pepper flakes
- 3 cloves garlic, thinly sliced
- 1/2 (about 1/4C) shallot, finely minced
- 2T (about 1 lemon) lemon juice
- 1/2t salt
- 1/4t pepper
- 2T fresh parsley, finely chopped
- Pat the shrimp dry and add to a bowl with the salt and baking soda. Toss well and set on the counter for 20 minutes.
- Add the wine, bay leaf, peppercorns, and (if you have them) the shrimp shells to a 10 inch skillet. If you do not have the shells, you may use a splash of clam juice or seafood stock, or just not worry about it.
- Bring to a simmer and cook for around 5 minutes or until the liquid has reduced by about a half. Strain the liquid into a container and set aside.
- Return the skillet to the stove set to medium-high heat. Melt 1T butter and when it starts to spit, add the bread crumbs and mix well. Cook the bread crumbs for about 2 minutes stirring frequently until well toasted, but not burnt. Remove the breadcrumbs from the pan and set aside.
- Bring a pot of well-salted water to a light boil, add the pasta and cook for about 8 minutes. Continue with the next steps while the water is heating up. The pasta water will be used later, so be sure to keep some around.
- Return the skillet to the stove still on medium-high heat and add the oil. Heat until it starts to shimmer and quickly add the shrimp in a single layer. Cook for about 30 seconds per side or until the shrimp is only lightly browned, but not fully cooked. Remove the shrimp from the pan and set aside.
- Return the skillet to the stove reducing the heat to medium and add the shallots, garlic, and red pepper flakes. Cook for 1 minute stirring constantly.
- Add the reserved wine mixture and cook for 3 minutes, scraping any bits off the bottom of the pan.
- Add 3T of butter to the pan and stir until it is melted, then add the lemon juice. Season with salt and pepper to taste.
- Add the shrimp back to the pan and cook about 1 minute on each side.
- Add the pasta and about 1/4C of the pasta water, and mix for 30 seconds until it thickens. If the sauce is still greasy then add some more pasta water a couple tablespoons at a time.