Frozen shrimp is always on hand in my freezer because it is the perfect protein to reach for when you want a quick and easy dinner that seems a little special.
This Stovetop Shrimp and Pasta dish is just one of the quick, easy, and special dinners.
For this stove-top shrimp and pasta dinner, I used frozen, uncooked, cleaned, and shelled shrimp. All the prep I needed to do was count the number of shrimp to defrost.
This dish is E-A-S-Y.
Really, friends, I promise. This meal is so easy you won't believe it. It is so easy you could even cook it on a hot plate!
You can use any size of shrimp you prefer. I usually buy the 16-20 or the 21-25 sizes of shrimp whenever they are on sale.
If you can get them cleaned and shelled, even better. That will cut down the amount of prep work you will need to do, making this dish even easier for a weeknight meal.
As you read the recipe you'll see that you only cook your pasta for half the time recommended on the package. That's because the pasta will finish cooking in the sauce.
As the pasta finishes cooking in the sauce, it absorbs the flavors from the tomatoes, wine, and seasonings. I like linguine for this recipe, but any kind of pasta you like will work well.
Add some freshly grated Parmesan cheese, chopped parsley, and chopped basil at the end for garnish. Yum!
Serves 4
Directions
Measure out all your ingredients and have them ready by the stove.
This meal comes together very quickly so everything must be ready to go ahead of time.
Cook your pasta in salted water for half the time directed on the package.
Start making the sauce when you put your pasta in the water to begin cooking.
Put the olive oil in a large skillet (with a cover) over medium heat. Add the crushed red pepper and garlic.
Cook for one minute, watching to be careful the garlic doesn't brown.
Add the white wine and cook for one minute more.
Add the diced tomatoes, salt, black pepper, and chopped parsley.
Cook together, uncovered, until the pasta is done (half the time on the package).
Drain the pasta. Add the shrimp to the pan with the sauce and simmer for one minute.
Then add the pasta to the pan, right on top of the shrimp.
Cover the pan. Let the sauce, shrimp and pasta simmer together for 2 minutes.
Stir the pasta, sauce, and shrimp and continue simmering for 8 more minutes with the cover on the pan.
All the goodness of the shrimp and sauce will be absorbed in the final minutes of cooking the pasta, adding to the overall yumminess of this dish.
Garnish with grated Parmesan cheese and chopped parsley.
Would you like to try a different shrimp and pasta recipe? Try Linguine and Shrimp Scampi. It is just as easy and delicious as stovetop shrimp and pasta.
This Stovetop Shrimp and Pasta dish is just one of the quick, easy, and special dinners.
For this stove-top shrimp and pasta dinner, I used frozen, uncooked, cleaned, and shelled shrimp. All the prep I needed to do was count the number of shrimp to defrost.
A Quick, Easy, Delicious Weeknight Dinner
This dish is E-A-S-Y.
Really, friends, I promise. This meal is so easy you won't believe it. It is so easy you could even cook it on a hot plate!
You can use any size of shrimp you prefer. I usually buy the 16-20 or the 21-25 sizes of shrimp whenever they are on sale.
If you can get them cleaned and shelled, even better. That will cut down the amount of prep work you will need to do, making this dish even easier for a weeknight meal.
As you read the recipe you'll see that you only cook your pasta for half the time recommended on the package. That's because the pasta will finish cooking in the sauce.
As the pasta finishes cooking in the sauce, it absorbs the flavors from the tomatoes, wine, and seasonings. I like linguine for this recipe, but any kind of pasta you like will work well.
Add some freshly grated Parmesan cheese, chopped parsley, and chopped basil at the end for garnish. Yum!
Easy Stove-Top Shrimp and Pasta
Print RecipeServes 4
1 pound linguine
Shrimp and Pasta Ingredients - 3 Tbsp olive oil
- 1/2 tsp crushed red pepper flakes
- 1/4 cup white wine
- 1/4 cup fresh parsley, chopped
- 3 large cloves garlic, chopped fine
- 1 28-ounce can of diced tomatoes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pound shrimp, cleaned and shelled
- grated Parmesan cheese, for garnish
- chopped fresh parsley for garnish
- Fresh chopped basil for garnish
Measure out all your ingredients and have them ready by the stove.
This meal comes together very quickly so everything must be ready to go ahead of time.
Cook your pasta in salted water for half the time directed on the package.
Put the olive oil in a large skillet (with a cover) over medium heat. Add the crushed red pepper and garlic.
Cook for one minute, watching to be careful the garlic doesn't brown.
 |
| Simmer the Garlic, White Wine, Tomatoes, and Parsley |
Add the diced tomatoes, salt, black pepper, and chopped parsley.
Cook together, uncovered, until the pasta is done (half the time on the package).
Drain the pasta. Add the shrimp to the pan with the sauce and simmer for one minute.
 |
| Cook the Shrimp in the Sauce |
Then add the pasta to the pan, right on top of the shrimp.
 |
| Finish Cooking the Pasta in the Sauce |
Cover the pan. Let the sauce, shrimp and pasta simmer together for 2 minutes.
Stir the pasta, sauce, and shrimp and continue simmering for 8 more minutes with the cover on the pan.
All the goodness of the shrimp and sauce will be absorbed in the final minutes of cooking the pasta, adding to the overall yumminess of this dish.
Would you like to try a different shrimp and pasta recipe? Try Linguine and Shrimp Scampi. It is just as easy and delicious as stovetop shrimp and pasta.
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Enjoy!
Looks absolutely delicious...even at 9:00 in the morning. Ha! Thanks for the recipe!
ReplyDeleteTHE BEST! We add a little extra red pepper for kick, and it's so good every time! We eat it every week!
ReplyDeleteI'm so happy you like this and customize to your tastes! That's just what I hope everyone dies with my recipes. That's what I do when I try new recipes.
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