why make this recipe
Shrimp pasta is a delightful dish that combines the rich flavors of shrimp with the comforting texture of pasta. It’s quick to prepare, making it perfect for busy weeknights or when you want to impress guests without spending too much time in the kitchen. With a blend of savory sauces, this recipe is sure to please everyone at the table.
how to make Shrimp Pasta
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp cornstarch
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 3/4 cup ketchup
- 2 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tsp light soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- Salt and pepper to taste
- 1 cup water
- 8 oz spaghetti
Directions:
- Cook the spaghetti according to the package directions.
- While the pasta is cooking, prepare the shrimp. Toss the shrimp with 1 tablespoon of cornstarch to coat them lightly.
- Heat the olive oil in a pan over medium heat. Add the minced onion and garlic, cooking until they become fragrant.
- Add the shrimp to the pan and cook them for 1-2 minutes on each side, or until they turn pink and are cooked through. Once cooked, remove the shrimp from the pan and set them aside.
- In the same pan, combine the ketchup, Shaoxing wine, 1 tablespoon of cornstarch, light soy sauce, Worcestershire sauce, dark soy sauce, sugar, salt, and water. Bring this mixture to a simmer and cook until the sauce thickens.
- Once the sauce is ready, add the cooked spaghetti and shrimp to the pan. Toss everything together to coat the pasta and shrimp in the sauce.
- Serve hot, garnished with a sprinkle of black pepper.
how to serve Shrimp Pasta
Serve the shrimp pasta warm on a plate or in a bowl. You can add a sprinkle of fresh herbs, like parsley or basil, for extra flavor and a nice presentation. A side salad or some garlic bread pairs well with this dish.
how to store Shrimp Pasta
Store any leftover shrimp pasta in an airtight container in the refrigerator. It will keep well for about 2-3 days. To reheat, you can warm it in the microwave or on the stovetop with a splash of water to keep it moist.
tips to make Shrimp Pasta
- Make sure not to overcook the shrimp; they should only take 1-2 minutes per side.
- Adjust the seasoning to your taste. If you like it spicier, consider adding some red pepper flakes.
- You can also add vegetables like bell peppers or spinach for added nutrition.
variation
Feel free to customize your shrimp pasta by using different types of pasta or sauces. You can try adding lemon juice for a fresh flavor or substituting the shrimp with chicken or tofu for a different protein option.
FAQs
-
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just be sure to thaw them completely before cooking. -
Is there a gluten-free option for the pasta?
Absolutely! You can use gluten-free pasta instead of regular spaghetti. -
Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the fridge. Then, just cook the pasta and shrimp when you’re ready to serve.
Shrimp Pasta
Ingredients
Shrimp and Pasta Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz spaghetti or gluten-free pasta for a gluten-free option
- 1 tbsp cornstarch for coating shrimp
- 1/2 unit onion, minced
- 1 clove garlic, minced
- 1 tbsp olive oil
Sauce Ingredients
- 3/4 cup ketchup
- 2 tbsp Shaoxing wine
- 1 tbsp cornstarch for thickening the sauce
- 1 tsp light soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- Salt and pepper to taste
- 1 cup water to thin the sauce
Instructions
Cooking the Pasta
- Cook the spaghetti according to the package directions.
Preparing the Shrimp
- In a bowl, toss the shrimp with 1 tablespoon of cornstarch to coat them lightly.
- Heat the olive oil in a pan over medium heat. Add the minced onion and garlic, cooking until fragrant.
- Add the shrimp to the pan and cook for 1-2 minutes on each side, until they turn pink. Remove the shrimp from the pan and set aside.
Making the Sauce
- In the same pan, combine the ketchup, Shaoxing wine, 1 tablespoon of cornstarch, light soy sauce, Worcestershire sauce, dark soy sauce, sugar, salt, and water.
- Bring the mixture to a simmer and cook until the sauce thickens.
Combining and Serving
- Once the sauce is ready, add the cooked spaghetti and shrimp to the pan. Toss together to coat the pasta and shrimp in the sauce.
- Serve hot, garnished with a sprinkle of black pepper.