This is one of those dishes that just make your mouth sing!
Delicious spaghetti and tender shrimp all dancing in a wine herb sauce that will knock your socks off. Topped off with freshly grated Parmagiano Reggiano this dish is not only fantastic but easy!
PPM Tip: for children that do not like the sound of eating shrimp, I reserve some of the spaghetti to make a butter and cream sauce for them. In a separate pot add your cooked spaghetti, I reserve about half for the shrimp dish and the rest for the kids. I add about a half a stick of butter, and 1/4 cup cream, about 1 tsp. of granulated garlic, salt and pepper to taste and dried parsley for color. You never have to compromise you and your husband’s dinner. There is always a way to convert what you’re making, kid friendly.
For a more detailed look, check out my buttered noodle recipe
PPM Tip: for children that do not like the sound of eating shrimp, I reserve some of the spaghetti to make a butter and cream sauce for them. In a separate pot add your cooked spaghetti, I reserve about half for the shrimp dish and the rest for the kids. I add about a half a stick of butter, and 1/4 cup cream, about 1 tsp. of granulated garlic, salt and pepper to taste and dried parsley for color. You never have to compromise you and your husband’s dinner. There is always a way to convert what you’re making, kid friendly.
For a more detailed look, check out my buttered noodle recipe
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Adapted from Olives and Garlic
Ingredients
- ½ lb large shrimp, peeled and deveined
- 1 package uncooked spaghetti
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium zucchini, thinly sliced lengthwise
- 1 medium carrot, thinly sliced lengthwise
- 3 cloves garlic, finely chopped
- 1½ tsp. fresh rosemary, chopped
- 2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional)
- 1 tsp crushed red pepper flakes
- ¼ cup white wine
- ¼ cup low sodium chicken stock
- sea salt and black pepper, to taste
- fresh parsley, finely chopped
Instructions
- First cook the spaghetti by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
- Preheat olive oil in a skillet, add shrimp, season with a little salt and pepper. Cook until the shrimp is not longer raw inside, about 2 minutes on each side. Remove shrimp from the skillet.
- To the same skillet, add garlic, red pepper flakes and rosemary. Stir together and cook 1 min.
- Add white wine and chicken broth. Bring to a simmer and allow to reduce by ¼.
- Add zucchini and carrots to the broth mixture. Continue cooking another 2 minutes. Turn of the heat and stir in the cheese.
- Return pasta and shrimp to the skillet. Gently combine all the ingredients.
- To serve sprinkle with fresh parsley, more cheese and red pepper flakes.
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