5-Ingredient Shrimp Pasta Recipe

Rebeca Branco

Aglio e Olio, al limone, and cacio e pepe — three classic, well-loved pasta dishes that have certainly captured both my heart and taste buds too. If any of these pastas are among your favorites, this recipe is sure to satisfy you: this 5-Ingredient Shrimp Pasta is a mix of all of those! This particular recipe is perfect for busy college students, as it takes less than 15 minutes to make. And if that isn’t enough to convince you to try it out, this recipe can also be easily adjusted to suit your preferences. Previously, I’ve cooked the shrimp with thyme, added extra butter, or even drizzled olive oil throughout. You can also experiment with different ratios of lemon to cheese to balance the flavors exactly how you like them, or add a touch of spice (I recommend crushed red pepper flakes) for that extra kick.

This shrimp pasta is a simple dish that still feels elevated, making it ideal for both quick weeknight meals and more special occasions. It’s also a great recipe to master because once you understand the technique, you can easily build on it with other ingredients you already have at home. Pasta is by far one of my favorite dishes, and I hope that with this recipe, it will become yours too.

Recipe:

Number of servings: 2 bowls
Prep time: 15 minutes

Ingredients:

1 lb of shrimp
3 tbs of butter
1 lime/lemon
4 garlic cloves
Grated Parmigiano Reggiano to taste

Instructions:

1. Over high heat, in a nonstick pan, place the shrimp into the pan and press. This will ensure that the retained water from the shrimp isn’t cooked with the butter on the next step. Don't flip the shrimp; let it create a crust on the bottom.

2. Place the butter once the shrimp is ready to flip. You should see a crusty brown top.

3. Add the garlic and thyme. The garlic is added later because it can burn easily on high heat, but it is a crucial ingredient for not only the flavor profile of the pasta but also for developing the delicious, crusty exterior on the shrimp. Thyme is also added later because excessive heat makes it bitter and causes it to lose flavor.

4. Squeeze the lime or lemon juice into the pan and combine with the shrimp mixture.

5. In a separate pan, salt the water and prepare your preferred pasta according to its particular instructions.

6. Reserve the pasta water.

7. Place the cooked pasta into the shrimp pan with two serving ladles of the pasta water.

8. Add the grated Parmigiano Reggiano. Don’t panic, it will look terrible.

9. Cook on medium heat and vigorously incorporate the cheese, pasta, and pasta water with the shrimp until the pasta turns silky and creamy.

10. Enjoy!

The pasta should turn out creamy and lightly salty due to the cheese and salty pasta water. For a special touch, you can finish it with fresh herbs or a bit of cracked black pepper. This dish is best enjoyed immediately while the sauce is still silky and warm. I serve it with grated Parmigiano Reggiano on top!