5 Ingredient Garlic Shrimp Pasta Recipes

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.

GARLIC SHRIMP PASTA

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

GARLIC SHRIMP RECIPE - (4.5/5)

Steps:

• The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I've used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you'll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can't believe I'm giving away my caper brine secret; but I decided it's just too good to not share. The little splash of salty goodness does something that's easier to taste than explain.

5-INGREDIENT GARLIC SHRIMP PASTA

Steps:

• cook pasta according to package directions.
• drain.
• clean and deveine shrimp.
• mince garlic.
• melt butter in large skillet.
• add garlic, dried pepper flakes and shrimp.
• cook til shrimp turns pink and is done.
• pour over cooked pasta
• toss.
• serve.