# Shrimp Pasta

A quick and delicious shrimp pasta recipe with a rich shrimp stock base and fresh aromatics.

- Total time: 60 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- shrimp booties (shells and tails from shrimp)
- garlic
- shallots
- 2 sprigs parsley
- water
- tomatoes
- lemon
- chili flakes
- fresh shrimp
- linguini
- spaghetti
- organic extra virgin garlic olive oil
- Portuguese Flor de Sal
- white wine

## Instructions

1. Take the shrimp booties off the fresh shrimp and devein them.
2. Toss the shrimp booties with aromatics like garlic, shallots, and parsley in a pan.
3. Cover the shrimp booties and aromatics with water and simmer for about an hour to make a shrimp stock.
4. Cut the tomatoes in half.
5. Slice the shallots lengthwise, then cut them across to get double the amount.
6. Mince the garlic coarsely.
7. Zest a lemon.
8. Add chili flakes to the minced garlic and lemon zest.
9. Devein the fresh shrimp, remove the tails, and cut them in half to make them bite-sized.
10. Strain the shrimp stock through a fine mesh sieve into a bowl.
11. Press out all the extra flavor and liquid from the shrimp booties and aromatics in the sieve.
12. Boil some linguini or spaghetti until it is about 80% cooked.
13. Heat up a pan (preferably a Le Creuset) with garlic olive oil on low to moderate heat.
14. Add the sliced shallots and halved tomatoes to the pan and sweat them until soft.
15. Add salt to the sweating shallots and tomatoes to help draw out moisture.
16. Add the minced garlic, lemon zest, and chili flakes to the pan.
17. Add the prepared shrimp to the pan and cook for just a minute until they start to change color.
18. Deglaze the pan with white wine.
19. Once the alcohol smell from the wine dissipates, add the shrimp stock to the pan.
20. Add the 80% cooked pasta directly from its pot into the sauce in the pan, along with some of the starchy pasta water to thicken the sauce.
21. Toss the pasta with the sauce, shrimp, and aromatics.
22. Add fresh parsley for color and flavor.
23. Add the remaining shrimp stock gradually, if needed, to achieve the desired consistency of the sauce.
24. Cook everything down until the sauce is glossy.
25. Add a final squeeze of lemon juice with the heat off.
26. Plate a generous portion of linguini.
27. Add shrimp and sauce on top of the pasta.

## Equipment

- pan
- wooden spoon
- knife
- cutting board
- bowl
- fine mesh sieve
- tongs
- lemon squeezer

## Tips

- Keep the pan on low to moderate heat when sweating aromatics in a Le Creuset pan, as they get hot very quickly.
- Add salt to help draw moisture out of the vegetables.
- Add burnable aromatics like garlic, lemon zest, and chili flakes after other aromatics are soft.
- Cook shrimp for only a minute or until they just start to turn colors to avoid overcooking.
- Add pasta water directly from the boiling pasta to the sauce to thicken it naturally with starch.
- Add broth gradually to prevent the pasta from drying out.
- Squeeze lemon juice with the heat off for a fresh finish.

## Source

- Original video: https://vt.tiktok.com/ZSAWcW4Fu/
- Recipe page: https://www.cliprecipe.com/recipe/7801137e-3228-42eb-a3f4-bb7f96628c3f
- Extracted: 2025-09-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt