Shrimp Pasta that Actually Tastes Like Shrimp
Shrimp Pasta that Actually Tastes Like Shrimp
Ingredients
- 1 pound shrimp, peeled, deveined, tails on, shells reserved
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1/4 cup brandy, or white wine
- 3 cups water, or chicken stock
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 12 ounces linguine, (340g)
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tablespoon lemon juice, for garnish, or to taste
Instructions
- 1
If not already done, peel and devein the shrimp, leaving the tails on. Reserve all the shrimp shells in a separate bowl.
⏱️ 5 min
- 2
Heat the olive oil in a large pan or Dutch oven over medium-high heat. Season the shrimp generously with salt and black pepper. Sear the shrimp in the hot pan for 1-2 minutes per side until they turn pink and are just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set them aside.
⏱️ 5 min
- 3
Add the reserved shrimp shells to the same pan. Cook them over medium heat for 3-5 minutes, stirring occasionally, until they become fragrant and turn pinker.
⏱️ 4 min
- 4
Add the butter to the pan with the shrimp shells. Once melted, add the minced garlic and minced shallots. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
⏱️ 3 min
- 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 6
Deglaze the pan with the brandy (or white wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the alcohol has mostly evaporated, about 2-3 minutes.
⏱️ 3 min
- 7
Add the water (or chicken stock) to the pan and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld and develop into a rich stock.
⏱️ 18 min
- 8
While the stock is simmering, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 9
Carefully strain the shrimp stock into a separate bowl, pressing down on the solids (shrimp shells, garlic, shallots, etc.) with the back of a spoon or ladle to extract as much flavor as possible. Discard the solids.
⏱️ 3 min
- 10
Return the strained shrimp stock to the pan. Add the heavy cream and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
⏱️ 3 min
- 11
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 12
Add the cooked linguine and about 1/2 cup of the reserved pasta water to the sauce in the pan. Toss well to combine, ensuring the pasta is thoroughly coated. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
⏱️ 2 min
- 13
Gently fold the seared shrimp back into the pan with the pasta and sauce, just to warm through.
⏱️ 1 min
- 14
Serve immediately, garnished with fresh chopped parsley and a squeeze of fresh lemon juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Pasta that Actually Tastes Like Shrimp
- 1 pound shrimp, peeled, deveined, tails on, shells reserved
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter
- 4 garlic, cloves, minced
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1/4 cup brandy, or white wine
- 3 cups water, or chicken stock
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 12 ounces linguine, (340g)
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tablespoon lemon juice, for garnish, or to taste
Instructions
- 1
If not already done, peel and devein the shrimp, leaving the tails on. Reserve all the shrimp shells in a separate bowl.
⏱️ 5 min - 2
Heat the olive oil in a large pan or Dutch oven over medium-high heat. Season the shrimp generously with salt and black pepper. Sear the shrimp in the hot pan for 1-2 minutes per side until they turn pink and are just cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the seared shrimp from the pan and set them aside.
⏱️ 5 min - 3
Add the reserved shrimp shells to the same pan. Cook them over medium heat for 3-5 minutes, stirring occasionally, until they become fragrant and turn pinker.
⏱️ 4 min - 4
Add the butter to the pan with the shrimp shells. Once melted, add the minced garlic and minced shallots. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
⏱️ 3 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 6
Deglaze the pan with the brandy (or white wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the alcohol has mostly evaporated, about 2-3 minutes.
⏱️ 3 min - 7
Add the water (or chicken stock) to the pan and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld and develop into a rich stock.
⏱️ 18 min - 8
While the stock is simmering, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 9
Carefully strain the shrimp stock into a separate bowl, pressing down on the solids (shrimp shells, garlic, shallots, etc.) with the back of a spoon or ladle to extract as much flavor as possible. Discard the solids.
⏱️ 3 min - 10
Return the strained shrimp stock to the pan. Add the heavy cream and bring the mixture to a gentle simmer over medium heat, stirring occasionally.
⏱️ 3 min - 11
Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 12
Add the cooked linguine and about 1/2 cup of the reserved pasta water to the sauce in the pan. Toss well to combine, ensuring the pasta is thoroughly coated. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
⏱️ 2 min - 13
Gently fold the seared shrimp back into the pan with the pasta and sauce, just to warm through.
⏱️ 1 min - 14
Serve immediately, garnished with fresh chopped parsley and a squeeze of fresh lemon juice.
⏱️ 1 min