I have been so busy with work lately, and I know many of you are too. That’s what got me thinking that you may be interested in an easy/quick dinner recipe. This easy weeknight shrimp pasta is something I have been making for years. I’m excited to finally share it with you – I posted a picture of this shrimp pasta months ago on my Instagram account and received a ton of comments and questions.
Shrimp Pasta is a Quick and Easy Dinner
When I get really busy with work, I rely on a handful of easy dinners to get through the week. I don’t always have time (or energy) to prep a ton of ingredients so I try to have non-perishables like canned mushrooms and sun-dried tomatoes on hand. This dish takes me about 30 minutes TOPS start-to-finish. With so many simple ingredients and so little prep time, this is the perfect weeknight meal.
My dad first created this recipe many years ago. I’ve since added a few of my own personal twists like fresh parsley and cream. I’ve always loved his shrimp pasta because it is so easy but sure to impress. You really can’t mess this up!
Notable Substitutions
If you don’t like cooking with wine or if you have children, you can use chicken broth in its place. It will change the taste a bit but the pasta will still be very flavorful. And to make the dish even lighter, you can leave out the heavy cream or substitute with half-and-half. I also wanted to note that if you do not like spicy foods, consider leaving out the red pepper flakes.
It’s so easy and safe to experiment with this pasta dish. Try adding in fresh grape tomatoes, broccoli or bell peppers and let me know what you come up with!
If you’re looking for something to jazz up your weeknight meals, give this shrimp pasta and a try and let me know how you like it. I am so excited to share something so simple from my kitchen to yours.
Kelsey Renee
Ingredients
- 20 large shrimp, peeled and deveined (10 per person)
- ½ box spaghetti (8 ounces)
- ½ cup diced white onion
- 2 tablespoons olive oil
- Small can of sliced black olives (2.25)
- 4 ounces canned sliced mushrooms
- ½ cup dry white wine
- ½ cup sun-dried tomatoes (julienned)
- 2 tablespoons chopped parsley
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Juice of ½ lemon
- ¼ cup heavy cream
- Shaved Parmesan cheese
Instructions
- 1. Prepare spaghetti noodles according to package. Drain and set aside.
- 2. Meanwhile, season shrimp with seasoned salt and garlic powder.
- 3. Heat olive oil in a large saucepan and cook shrimp, stirring frequently, until the flesh is totally pink. Depending on the size of the shrimp, this will take 4 to 5 minutes. Once shrimp is cooked, remove from pan and set aside.
- 4. In the same saucepan, sauté diced onion until translucent.
- 5. Add dry white wine to deglaze the pan. Add olives, mushrooms, sun-dried tomatoes and red pepper flakes. Bring to a boil.
- 6. Stir in heavy cream and return to a boil. Turn heat to medium low.
- 7. Add prepared noodles to saucepan. Stir until noodles are fully coated. Return cooked shrimp to saucepan. Toss in chopped parsley and lemon juice.
- 8. Spoon into individual bowls. Garnish with Parmesan cheese and more parsley, if desired.
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