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Coastal Shrimp Spaghetti
recipe

Coastal Shrimp Spaghetti

Serves: 2

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Ingredients

8 ounces dry spaghetti
10 large shrimp, peeled and deveined
Salt and pepper
2 tablespoons diced fresh tomatoes
1 tablespoon minced garlic
1 tablespoon diced shallots
1 teaspoon extra-virgin olive oil
2 tablespoons white wine
1 teaspoon fresh lemon juice
3 tablespoons Plugra butter (see note)
1/4 teaspoon red pepper flakes, plus more for garnish
1/2 teaspoon chopped fresh parsley, for garnish

Instructions

In a large pot of boiling water, prepare the pasta according to the package directions. Drain and keep warm.

While the pasta is cooking, arrange the shrimp on a baking sheet and season with salt and pepper. In a small bowl, combine the tomatoes, garlic and shallots.

In a nonstick skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly, for 20 seconds. Add the tomatoes, garlic and shallot and cook, continuting to stir, for 20 seconds. Add the wine and lemon juice, reduce the heat to medium, and cook for 15 seconds.

Reduce the heat to medium-low and add the Plugra. Continue to stir constantly to form a creamy, opaque and reddish sauce. The sauce should have a slight butter sheen, but it should not be oily. Immediately remove the skillet from the heat, add the red pepper flakes, and taste for seasoning.

Add the drained spaghetti to the sauce and toss to coat. Taste again for seasoning.

Immediately plate the pasta in a large serving bowl, garnish with the parsley and additional red pepper flakes, if desired, and serve.


Nutrition

Per serving: 697 calories (percent of calories from fat, 30), 30 grams protein, 88 grams carbohydrates, 3 grams fiber, 23 grams fat (11 grams saturated), 162 milligrams cholesterol, 1,419 milligrams sodium.

About the recipe

Chef Zeb Stevenson recommends using local shrimp that run about 30 per pound, as well as Plugra — a richer European butter. He also advises using a dry white wine in the sauce and as a pairing with the meal.

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