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Shrimp Pasta

November 6, 2009

I created this dish while living in California and have been making it for years. Cooking with shrimp used to make me nervous, but the more I do it, the more comfortable I get. The key is to not over cook the shrimp, or they get rubbery. This pasta dish is full of garlic, lemon, and butter. Enjoy it with a chilled glass of white wine.

30 raw medium-size shrimp
1/2 box thin spaghetti noodles
1/3 cup green onions, chopped
4 fresh garlic cloves, minced
Juice of 1 fresh large lemon
Zest from 1/2 fresh lemon
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
3/4 cup white wine
1/3 cup chicken stock
2 Tablespoons capers
Fresh ground black pepper, to taste
Freshly grated parmesan cheese, for serving


  • Cook thin spaghetti according to “al dente” directions on box. (Be careful not to over cook pasta–it will continue cooking later.)
  • While spaghetti is cooking, clean, peel and devein shrimp. Remove tails. Set aside.
  • In a large non-stick saute pan, heat olive oil and melt butter over medium high heat.
  • Add minced garlic and green onions to pan. Cook 1-2 minutes, until fragrant.
  • Add shrimp to pan and cook 1-2 minutes per side. (Shrimp will turn pink and begin to curl.)
  • Once shrimp are cooked, remove from pan and set aside in a bowl.
  • Add wine to hot pan and bring to a boil. Boil over high heat until reduced by half, about 3-5 minutes. Stir often.
  • Add lemon juice, lemon zest and chicken stock to pan. Boil on high for 4 minutes.
  • Add shrimp, cooked pasta, and capers to pan. Stir to combine with sauce.
  • Cook additional 5 minutes, or until sauce begins to absorb. Remove from heat–sauce will continue to absorb.
  • Season with black pepper and stir.
  • Serve immediately with freshly grated parmesan cheese, to taste.
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