Nov 10

Garlic Butter Shrimp on Speghetti




Yesterday I attempted to make garlic knots and failed miserably, so I had all this leftover garlic butter in a pan and knowing me I didn’t wanna throw that out. So speghetti aglio e olio came to mind but I wanted something more than just pasta and garlic oil. Shrimps are a great way to dress up pasta with, or any dish for that matter (yum yum!). Fresh is best but I had a kilo of the stuff in my freezer, so that works too.





This recipe is so super quick that it pays to have all your ingredients at the ready before you start cooking. Ingredient list is pretty basic actually : garlic, a single shallot, chilli flakes, butter, white wine, salt, pepper, parsley and corriander leaves. Start by putting some salted water in a large pot and bring that up to a rolling boil ~ pretty standard pasta prep. Depending on how many people you intend on serving adjust the quantity of speghetti and shrimps accordingly. I like heaps of shripms in my pasta so I had like ten, all for just me. Okay …. I may have had more than just ten actually. That might sound a bit excessive but trust me, this dish is sooooo good you’ll want a least a dozen pieces of garlic shrimp in your plate too, if not more.





Next place the required amount of speghetti in the water and let it boil away while you prep some shallots and garlic. Finely shop the shallot and garlic. I like to actually see my garlic and bite on them so I tend to leave them relatively chunky, but do whatever pleases you. Next get a chunk of butter and cube it. For the shrimp … if you are using fresh shrimp you are going to have to peel and devein them in advance. If using frozen then simply thaw them out  and dry them really well in a collander lined with paper towels.





When the pasta is halfway to al dente place a heavy frying pan over high heat. Add some olive oil and allow that to heat up until juuuuust about smoking … you want your pan HOT!.Which is why I told you to dry your shrimps really well if not you will get awful splutters of oil everywhere. When I started to learn how to cook this didn’t occur to me at all. I always thought that frying ANYTHING with oil was synonymous with getting oil burns all down your arms and having to clean up your entire kitchen later. I did one of two things to counter these effects : 1) Stand in front of the pan sheilded with the largest frying pan lid I could find and,  2) Toss ingredients in as gently as I could from a safe distance like I was at some fairground games booth. I once scored a really bad oil burn by adding freshly washed celery into a wok for a stirfry. What a ninny!So don’t do that.



Anyway, add the shrimp all at once to the hot pan. I used garlic infused olive oil but regular olive oil would do. Level them out and then don’t touch them for like one full minute. Then add in the shallots and give it all a good toss. Next in goes the garlic and the chilli flakes. Once they are in you want to only give them about a minute before adding the white wine. I am not a fan of excessively dry whites so I chose a nice fruity Riesling. Allow the wine to cook off and reduce. Now season with salt and pepper. Turn off the heat and add the parsely, corriander leaves and the cold butter to finish.



Meanwhile, drain the pasta in a collander and immediately add this to the hot buttery shrimps. Give it a good toss, taste for seasoning and serve immediately. Done! Dinner on the table in 30-mins … you won’t regret this dish coz it is cheap and versatile. I am not a big fan of Italian parsley so in its place I used chives instead. Still worked out well. Don’t like spice? Then simply omit the chilli flakes. Use your prefered pasta instead of speghetti … who cares? … it’s your dinner so do as you please with it.



Garlic Butter Shrimp on Speghetti

  • Speghetti, cooked as per directions on package
  • 20 good sized tiger prawns
  • 6 cloves garlic
  • 1/4 cup white wine
  • 1 tsp dried chilli flakes
  • 1/4 cup chopped fresh Italian parsley
  • 1 tsp chopped coriander leaves
  • 2 tbsp cold butter
  • salt & pepper






I would say the only danger in cooking this dish would be eating waaaay too much of it in one sitting. This would be a great summer first course meal too, served in smaller portions with a citrusy side salad. See … it’s versatile! With that I leave you to it and wish you goodluck trying my recipes.




~ Enjoy!~





Permanent link to this article: http://foodflurries.com/savoury/garlic-butter-shrimp-on-speghetti

Leave a Reply

Your email address will not be published. Required fields are marked *