This is simple, weeknight fare at its best. My family loves shrimp, so I knew this would have to be a winner. I’m not usually a fan of less saucy pasta recipes, but this resulted in a light and flavorful pasta dish suitable for company. I served these with leftover breadsticks that I rewarmed in the oven, and Pecorino Romano cheese for grating over top all. The addition of lemon zest and juice was my adaptation of this recipe, plus the swap for white wine instead of using beer. I like the brightness of the lemon that cuts some of the richness of the butter and the light flavor of the wine over beer. Thanks for reading, enjoy!
Garlicky Shrimp over Pasta – adapted from Steamy Kitchen via Thermador
- 1 pound dried spaghetti (or other pasta)
- 1 pound shrimp
- 3 garlic cloves, finely minced
- ½ onion, chopped
- ¼ pound butter
- ½ bottle beer of your choice (*I used white wine)
- salt and pepper
- lemon zest, lemon slices and lemon juice – to taste
- 1 teaspoon crushed pepper flakes
- handful fresh basil leaves
1. Cook the pasta in salted water according to package instructions.
2. While the pasta is cooking, heat a large sauté pan over medium heat. Add the butter and when beginning to bubble, add in the onion and the garlic. Saute for 4 minutes until very fragrant.
3. Pour in the beer. Turn the heat to medium-high. When the beer begins to bubble, add the shrimp, fresh basil, lemon zest and juice. Cover and let cook for 4 minutes.
4. Season with salt, pepper and crushed pepper flakes. Stir and taste sauce – season with additional salt and pepper if needed. Serve over pasta.