Prawn and Norway lobster pasta is a perfect weekday meal that breaks the boredom of “business as usual” for dinner! This simple garlic and shrimp spaghetti recipe can be on the table in less than half an hour, and cleaning is easy too.
First of all, I have to tell you that this recipe for prawn and langoustine paste was not inherited from my Nonna.
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It wasn’t even inherited from my mother; in fact, I doubt very much that this is an Italian recipe, especially since it’s made with butter and plenty of garlic. A lot of garlic is more American than Italian-shocker, I know. (Learn more about authentic Italian cuisine with my friend Ale Gambini’s book, No Ketchup on Spaghetti.)
Sometimes I prepare this for dinner when I don’t have anything prepared because it’s quick and easy, and it tastes great. Just know, this is not an authentic Italian dish.
This is an authentic Italian seafood dish: paccheri con sugo di mare (pasta with seafood sauce).
I started writing my blog to encourage people to get into the kitchen and cook, so what you see is my family’s dinner. It’s never something I make and throw away, it’s the real food on our plates.
An example of a poor, but delicious recipe: Steak au Poivre.
I’d rather post honest food with not-so-good photos, than have a fake food perfectly photographed to present it to you, which is nothing anyone can eat. Here’s another super quick and easy seafood recipe you can enjoy: seafood pasta with shrimp and scallops!
This simple shrimp spaghetti with garlic and butter is an example of “fast food” that is not picked up from a window while in your car. Make sure you use very good quality ingredients: good oil, fresh garlic, excellent pasta and high-quality shrimp are a must for a fabulous tasting dish because there are tons of spices to cover the flavor.
On that note, if you can pick up some fresh shrimp or have some really good frozen shrimp in your freezer, you should have everything else you need in your pantry. I never measure anything, but I’m giving you guidelines so you have a baseline. Feel free to add more or less of what you fancy!
How do I thaw frozen shrimp?
In case you’re like me and have frozen shrimp in your freezer, you don’t want to leave frozen shrimp to thaw in your fridge, so just put the frozen shrimp in a bowl of cold water. Rinse the shrimp from time to time. You can even put it in a strainer and pass water over it (if it’s not in a water-restrictive place like Los Angeles). Shrimp will thaw quite quickly.
Simple Garlic and Butter Shrimp Spaghetti (Shrimp Scampi)
Christina Conte’s recipe serves 4 to 6
COMPLETE PRINTABLE RECIPE BELOW
Instructions for making shrimp spaghetti Cook spaghetti
as directed on the box. While cooking, make the sauce and cook the shrimp.
Rinse, then dry the shrimp on a paper towel.
Place the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped garlic and cook for about 2 minutes, then add the parsley.
<img src="https://www.christinascucina.com/wp-content/uploads/2015/04/IMG_97781-718×1024.jpg" alt="
garlic parsley chopped in oil and butter for shrimp spaghetti
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Raise the heat and then add the shrimp.
Shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are cooked evenly. Season with a little salt and pepper.
Add some white wine (or water from the pasta being cooked) and the other 2 tablespoons of butter.
Stir well and remove from heat. Cover to keep warm until pasta is ready.
Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to cover the paste.
Serve your simple shrimp spaghetti with garlic and butter
immediately. Or as soon as you finish taking pictures of your masterpiece! ?
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For seafood lovers: I present my cioppino recipe!
And
my linguine with clams!
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