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Spaghetti with shrimp and garlic

Pikantne Italian Cuisine Main Dishes 30 min Medium 16 wyświetleń ~41.92 PLN - (0)
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Description

A classic Italian dish — spaghetti pasta with aromatic shrimp sautéed in olive oil with garlic and parsley. The dish combines the delicate sweetness of shrimp with the sharp, yet not overpowering, aroma of garlic, the freshness of lemon, and the herbal note of parsley. Perfect as a quick lunch or dinner for 4 people; it pairs wonderfully with a light arugula salad and a glass of dry white wine. Visually, the dish features long strands of pasta enveloped in a glossy sauce, topped with pink shrimp and green parsley leaves — an appetizing and elegant effect.

Składniki (11)

Servings:
4
  • Spaghetti pasta 400 g
  • Raw, peeled shrimp 500 g
  • Garlic 4 ząbki
  • Olive oil 45 ml
  • Fresh parsley 1 pęczek
  • Lemon 1.3 szt.
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Butter 30 g
  • White wine 50 ml
  • Parmesan cheese 30 g
💰 Szacowany koszt dania: ~41.92 PLN (10.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Gather all the ingredients and tools: a large pot (min. 3 l), a wide frying pan (about 26–28 cm), a colander, a large spoon or pasta tongs, a cutting board, a knife, a lemon zester. If the shrimp are frozen — thaw them slowly in the fridge or in cold water in a sealed bag (10–20 minutes), then dry with a paper towel. If the shrimp have shells, peel them (pull the shell from the tail and remove it), and if they have a vein on the back — make a shallow cut along the back and carefully pull out the dark vein with tweezers or the tip of a knife.

Ingredients: Raw, peeled shrimp, Garlic, Fresh parsley, Lemon
Use a large, flat pan (best 26–28 cm). A small, sharp knife and tweezers will be helpful for peeling the shrimp. Don't stay in the kitchen with frozen shrimp — defrost in a controlled manner to maintain the texture of the meat. If the shrimp are already peeled and cleaned, skip the peeling.

Cooking pasta

2

Pour about 3 liters of cold water into a large pot and place it over high heat. When the water starts to boil (large, vigorous bubbles create a "blush" of steam), add 8 g of salt (sprinkle evenly). Add the spaghetti pasta loosely, without breaking it — if you are watching, dip one end and hold it to gradually immerse it into the boiling water. Stir immediately with a large spoon to prevent the strands from sticking to the bottom. Cook for 8–10 minutes (check the time on the package) — after 8 minutes, take out one strand and bite: the pasta should be "al dente" — firm in the middle but without a hard core. Before draining, reserve 200–250 ml of the cooking water (pour it into a measuring cup). Quickly drain the pasta in a colander, do not rinse with cold water — we want to keep the starch on the surface.

Ingredients: Spaghetti pasta, Salt
Use a large pot — a small one will cause the pasta to stick together. Keep the cooking water (it will be useful for binding the sauce). If you have a measuring cup, pour out 200–250 ml. Do not rinse the pasta after cooking — the starch helps bind the sauce.

Sauce — sautéing garlic

3

Heat a wide skillet over medium-high heat. Pour in 30 g of olive oil (2 tablespoons) and wait 30–40 seconds until the oil starts to shimmer slightly but does not smoke. Peel and thinly slice the garlic cloves or chop them finely. Add the garlic to the skillet and stir with a wooden spoon for 1–1.5 minutes — the garlic should become translucent and release its aroma, lightly golden at the edges, but not burnt (burnt pieces become bitter).

Ingredients: Olive oil, Garlic
Use a wooden spoon or silicone spatula. Be careful — garlic burns quickly; if it starts to brown after 1 minute, reduce the heat. If you prefer a more intense flavor, you can lightly brown the slices longer, but watch the color.

Sauce — reducing the wine (optional)

4

If you are using white wine: pour 50 ml into the pan, immediately increase the heat to medium-high and cook for 1–2 minutes, stirring, until most of the alcohol evaporates and a slightly reduced sauce forms (the liquid should not evaporate completely — a few tablespoons should remain). This will add extra depth of flavor to the dish.

Ingredients: White wine
Use a dry, not too sweet wine that you like (you can also use vegetable broth as a substitute). Be careful with the amount — too much liquid will thin the sauce.

Shrimp sauce

5

Add the prepared shrimp to the pan in a single layer. Season lightly with salt (a small pinch) and pepper. Cook for 2–3 minutes on one side, until the edges turn pink and iridescent, and the center is no longer translucent. Flip the shrimp and cook for another 1–2 minutes — the shrimp are ready when they are uniformly pink, firm, and not rubbery. If there is too much liquid in the pan, cook a little longer to allow the excess to evaporate, but do not overcook the meat.

Ingredients: Raw, peeled shrimp, Salt, Black pepper
Use a large, flat skillet; do not overcrowd it — the shrimp should have direct contact with the surface to lightly brown. This is a key step — undercooked shrimp will be raw, and overcooked will be tough. If you are using frozen shrimp, make sure they are completely thawed before frying.

Combining pasta with sauce

6

Reduce the heat to medium. Add the drained spaghetti to the pan with the shrimp. Gradually pour in 120–180 ml of the reserved pasta cooking water (add 2–3 tablespoons at a time and stir), while also adding the remaining tablespoon of olive oil (15 g). Stir vigorously with tongs or a large spoon for 1–2 minutes to coat the pasta with the sauce — the starch from the water will thicken and combine the sauce. If you are using butter — add it now and stir until it melts and creates a creamy, glossy sauce. Add the zest of half a lemon (finely grated) and 1 tablespoon of lemon juice, and season to taste with salt and pepper. Toss in the chopped parsley and mix again.

Ingredients: Spaghetti pasta, Olive oil, Butter, Lemon, Fresh parsley, Salt, Black pepper
Stir vigorously — it's important for the sauce to coat the pasta well. Add water gradually — it's better to add more later than to have a sauce that's too runny. Use a microplane grater for the lemon zest to get thin, aromatic shavings.

Finishing and serving

7

Taste the dish and season with additional salt or pepper if needed. Transfer the pasta with shrimp to a warmed plate. Optionally, sprinkle with grated Parmesan and drizzle with a few drops of extra virgin olive oil. Garnish with a few parsley leaves and a wedge of lemon for squeezing on the plate.

Ingredients: Parmesan cheese, Fresh parsley, Olive oil, Lemon
Parmesan is optional — traditionally in Italian cuisine, heavy cheeses are often not added to seafood, but parmesan will add an umami note. Serve immediately — the pasta loses its best texture if it waits too long.

Final tips

8

Serve the pasta hot, preferably at a temperature of 60–65°C. A light arugula salad or thinner slices of roasted eggplant would make a great side. If you want to prepare the dish in advance, store the pasta and shrimp separately, gently reheating them together with a little of the cooking water.

Ingredients: Spaghetti pasta, Raw, peeled shrimp
For reheating, use a wide skillet over medium heat and add 1–2 tablespoons of cooking water to regain the sauce consistency. Avoid the microwave — it can dry out the shrimp.

Fun Fact

💡

In Italy, seafood is rarely combined with hard cheeses; classic versions of pasta with shrimp rely on simplicity: olive oil, garlic, parsley, and lemon.

Best for

szybka kolacja romantyczna kolacja

Tips

🍽️ Serving

Serve immediately, hot. For contrast, serve a light, tangy salad with arugula and cherry tomatoes, along with a glass of dry white wine. Do not serve with heavy sauces — the dish tastes best in a light form.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 24 hours. When reheating, sauté in a pan with 1–2 tablespoons of cooking water or oil to prevent the shrimp from drying out. Do not refreeze shrimp after cooking — they will lose their texture.

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