Do you ever wake up and crave a meal? Hopefully I’m not the only one that does this. A few months ago, I woke up and needed to have a simple shrimp pasta. It just needed to happen. So it did.
‘No recipe’ recipes are sometimes my favorite things to make. With a little inspiration driven by a big craving, this is actually how I end up creating most of my recipes.
When I originally made this shrimp pasta, my husband couldn’t even wait to serve it in a bowl. He insisted we grab two forks and eat straight from the serving dish.
It was super fun and gave the dinner a great date night vibe. It reminded me of how Rachel Ray eats Pasta Carbonara out of the pan with her husband.
And Rachel was right. It’s way more fun to eat pasta straight from the bowl
What You’ll Need:
- 1 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, diced
- 1 pound peeled, raw shrimp
- 1 tsp red pepper flakes
- salt and pepper, to taste
- 1 tbsp lemon juice
- package of cherry tomatoes, quartered
- fresh basil, for serving
Shrimp Pasta Directions:
In a large saucepan on medium heat, add butter, olive oil, and garlic.
Add shrimp, red pepper flakes, salt, pepper, and lemon juice. When shrimp are pink throughout, remove from the pan, but leave the pan juices.
Add your quartered cherry tomatoes and cook in the remaining juices, until tomatoes look blistered.
Make spaghetti al dente in a large pot of salted, boiling water. Before you drain, reserve a mug full of pasta water! This is such an important step and really binds the sauce together.
In your saucepan, add the shrimp and spaghetti. Toss well with the sauce and tomatoes.
Add pasta water about 2 tbsp at a time, adding enough so that the sauce looks “saucy” and binds to the noodle. If it looks dry, add some olive oil.
Serve with lots of fresh basil and enjoy!
