Prep 10 mins
Cook 20 mins
This is quick and easy to make.
- 1 1⁄2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
- 4 garlic cloves, minced
- 1⁄4 cup parsley, chopped
- 1⁄3 cup white wine
- 1 teaspoon butter
- 2 tablespoons olive oil (light oil)
- 1⁄4 cup water (reserved from pasta)
- 1⁄4 cup parmesan cheese, grated
- salt and pepper
- 2⁄3 lb pasta (linguini is the classical pasta, but it's up to you)
- Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
- When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
- Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
- Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
- Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
- Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
- Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.
Easy to fix; other than peeling all those shrimp. Very light sauce (no heavy creams or butter). Probably pretty good for you too! My 2 year old even liked it...
I used thin spaghetti because that is what my family likes. I also boiled the pasta with some cloves of garlic and Italian seasoning. My husband liked it so much he made me print out the recipe and post it in the pantry! (I also used small pre-cooked frozen shrimp.)
I wasn't crazy about the recipe, especially as is. My husband on the other hand said it was one of his favorites so I guess that means I will be making it again! I did however love how easy and quick it was to prepare and make. I added a can of black olives, and a large handful of cherry tomatoes to add more flavor. I also added about a tablespoon of mixed herbs such as rosemary, oregano and fennel. I also like that it was on the light side and didn't use much butter or oil!