I never tire of meals that can be thrown together in less than 20 minutes, especially when they involve pasta, seafood, and garlic.
Shrimp, garlic, pasta…15 MINUTES, PEOPLE! Why wouldn’t you try it?
Okay, you! {points finger} You, with the seafood allergy! Keep reading….
A seasoned and seared chicken breast would be the perfect substitute. OR, maybe a marinated and grilled portobello mushroom. Point is, there are endless ways to make this awesomely simple weeknight dish.
Simply Stated Shrimp Pasta
Ingredients
1/2 box linguine
2 tablespoons extra virgin olive oil
1 bag frozen raw extra-large shrimp, thawed
salt and pepper
1 teaspoon dried parsley or freshly chopped Italian parsley
2 green onions, diced
2 cloves garlic, minced
1 14.5 ounce can chicken broth
2 tablespoons butter
Directions
Fill a large pot with salted water 3/4 full, and set to boil over high heat. Add the linguine, stir, reduce heat to medium/high and continue at a rolling boil for 8 minutes (about 2 minutes less than the package says).
Meanwhile, add the olive oil to a large skillet and preheat over medium/high heat for a couple minutes. Sprinkle salt, pepper and parsley on one side of the shrimp.
Add the shrimp, seasoned side down, into the hot skillet. Sprinkle the other side with salt and pepper, and let cook for 2 minutes. Flip the shrimp, cook for an additional 2 minutes, and then remove from the pan – they’ll finish cooking at the end.
Add the green onions and garlic to the pan and sauté for 1 minute. Pour the chicken broth into the skillet, and bring to a hard simmer, taking care to scrape up all the bits from the bottom of the pan.
Once the pasta has reached 8 minutes, use tongs to transfer it to the skillet. Don’t worry about draining the pasta; allowing some of the pasta water to marry with the broth mixture in the skillet will help your simple sauce thicken a little.
Add the shrimp back into the skillet, throw in the butter and continue cooking for 2 more minutes, using the tongs to toss occasionally.
Serve hot with a side of crusty bread. Makes enough for 2 or 3, with extra for lunch the next day.
Oh, I need to bookmark this in my Google Reader so I can go back to it when I want to make this for dinner!
It looks so delicious.
Hi Liza. This looks terrific. It is similar in technique to a stovetop shrimp recipe I make, but I like that yours sauce is not tomato based. Take a look at mine and see what you think. We love it.
http://www.justonedonna.com/2011/03/stove-top-shrimp-and-pasta.html
@Lauren – It’s really simple. The kind of thing that once you make it the first time, you probably won’t even need the recipe anymore.
@Donna – Can’t wait to check yours out!