Here is another one that is a simple and delicious spaghetti dish that I made recently. Typically I make a spaghetti dish consisting of a sauce made of Italian sausage, marinara sauce and basil. This time, I decided to try a very different spaghetti dish. This one required me to boil the shrimp shells with garlic, onions, celery and white wine to create the flavorful shrimp stock that went into this spaghetti sauce. Then, the shrimp meat is added. The result was a spaghetti dish like no other I have ever tasted. The shrimp stock added so many flavors to the dish and I would definitely make it again.
Cooking Tips for Perfect Shrimp Pasta
Cooking shrimp can be tricky. Overcook them and they turn rubbery, which is not what you want in a lovely spaghetti dish. Start by heating your oil in the pan over medium heat. When it’s hot, add the shrimp and cook them just until they turn pink, about two to three minutes. If you’re using large shrimp, they may need a bit longer, so keep an eye on them. Another tip is to season the shrimp right before cooking. A light sprinkle of salt and pepper makes a big difference. If you want to elevate the flavor even more, adding a little lemon zest or a splash of lemon juice at the end gives a fresh brightness to the dish. Also, don’t forget to reserve some of that shrimp stock before adding the meat to the sauce. This extra liquid can help to adjust the sauce’s consistency if it thickens too much. Lastly, timing is key. Make sure your pasta is al dente when you add it to the sauce so everything blends together beautifully without the pasta getting mushy.
Serving Suggestions and Pairings
When serving spaghetti with shrimp, presentation can really enhance the dining experience. Use a large serving bowl to combine the pasta and sauce, allowing guests to help themselves. Adding fresh herbs, like chopped parsley or basil, right before serving not only adds a pop of color but also a burst of flavor. For a more gourmet touch, consider grating some fresh Parmesan cheese on top. If you’re looking for side dishes, a simple arugula salad with a lemon vinaigrette pairs wonderfully with this pasta. The peppery arugula can balance the richness of the shrimp and sauce. A crusty garlic bread is another fantastic addition, perfect for soaking up any leftover sauce on the plate. For drinks, a chilled white wine like Pinot Grigio or Sauvignon Blanc complements the shrimp nicely. If you prefer non-alcoholic options, a sparkling water with a slice of lemon can be refreshing. Last but not least, make sure to serve it warm. A hot dish always hits differently and enhances the flavors.
Frequently Asked Questions
What can I use instead of fresh shrimp?
If fresh shrimp isn’t available, frozen shrimp works just fine. Just make sure to thaw them completely before cooking for the best results.
How should I store leftover spaghetti with shrimp?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stove to avoid overcooking the shrimp.
Can I make the shrimp stock ahead of time?
Sure, you can make the shrimp stock a day in advance. Just let it cool completely, then store it in the fridge or freeze it for later use.
What do I serve with spaghetti and shrimp?
A light side salad or some crusty bread pairs nicely with this dish. It helps balance out the flavors and makes for a complete meal.
What are common mistakes when cooking shrimp pasta?
One common mistake is overcooking the shrimp, which can make them tough. Another is not reserving enough shrimp stock to adjust the sauce’s consistency, so keep a little aside just in case.
Spaghetti with Shrimp
Ingredients
- Kosher salt
- 2 cups simple tomato sauce
- ¼ lb spaghetti
- 1 ½ lbs fresh shell-on large shrimps peeled and deveined
- 2 tablespoons chopped fresh basil
- Freshly ground pepper
- Extra-virgin olive oil for drizzling
Shrimp stock
- 2 tablespoons olive oil
- Shells from shrimps
- 1 clove garlic
- 1 small onion peeled and quartered
- 3 celery ribs cleaned and chopped
- ½ cup white wine
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add shrimp shells and garlic and sauté for 2-3 minutes, or until the shells turn pink. Add onion, celery and wine, and bring to a boil. Add water to cover, bring to a boil, and simmer for 20-30 minutes to get the flavor out of the shells. Strain, pressing on the shells. Set aside.
- Set a pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
- In a deep sauté pan, combine tomato sauce and 1 cup of shrimp stock. Bring to a simmer over medium heat. Cook for 10 minutes. Add shrimps and simmer just until pink, 2-3 minutes. Add spaghetti to the shrimp and sauce, along with the basil. Season to taste with salt and pepper.
- Serve and enjoy!
Notes
Nutrition
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