This is one of my favorite comfort foods. It also doesn’t hurt that it is super quick to make. I made this quite a bit in college because it is such a crowd-pleaser. The key here is to make sure the shrimp is cooked properly. Do not overcook the shrimp! They will taste like rubber. I have step by step pictures to help you make sure that this is a great pasta dish.
Clean and season the shrimp with salt, pepper and lemon herb old bay seasoning.
Start to caramelize the onions in the frying pan and then add the shrimp directly on top. The shrimp should take no more than 30 seconds per side. Once the shrimp turns pink on one side, flip it over and once they curl up, you know they are done.
The shrimp once cooked. Note how the shrimp are pink and curled. You really have to watch the shrimp as they cook quickly.
Once the shrimp are removed, deglaze the pan with white wine, chicken broth and lemon juice.
Place two of the lemon rinds in the sauce. This gives it the super lemony flavor.
Here is a new tip I just learned: If you want to slightly thicken a sauce, coat your butter in flour.
When you add the flour coated butter to the sauce, as it melts it will slightly thicken the sauce.
Once the sauce and pasta is finished, drain and add the pasta to the sauce. Toss the pasta with the sauce and let it sit for a few minutes so that the pasta will absorb the sauce a bit. Then add shrimp and toss together.
- 1 Lb (21-25 Count) Shrimp, cleaned, shelled and de-veined
- 1 TSP Pepper
- 1 TSP Salt
- 1½ TSP Lemon Herb Old Bay Seasoning
- 1½ TBSP Olive Oil
- 3 Lemons, Juiced and divided
- 6 cloves garlic, minced
- ½ yellow onion, finely chopped
- ½ cup Dry White Wine
- 2 cups Low Sodium Chicken Broth
- 1 TBSP Unsalted Butter
- 1 TBSP Flour
- 16 oz Whole Wheat Spaghetti
- ¼ cup Flat Leaf Parsley, Chopped
- In a small bowl, toss the shrimp with the pepper, salt and old bay seasoning.
- Add olive oil to a large frying pan over medium high heat. Once hot, add onion and garlic. Stir and cook until fragrant, about 30 seconds. Add shrimp on top of garlic, onion mixture in a single layer. Cook shrimp till pink on one side, about 30 seconds and then flip to the other side. Shrimp are done as they just turn pink and begin to curl. Remove and squeeze ½ a lemon over the shrimp and set aside.
- Once shrimp are removed, degalze pan with white wine, chicken broth and the rest of the lemon juice. Bring to a simmer and reduce sauce by half, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to box instructions. Drain pasta.
- Coat butter in flour. Add to the sauce and stir until melted. Turn heat to low and add pasta. Toss pasta with sauce and let sit for 1 minute to let pasta soak up sauce. Add shrimp and toss together. Garnish with parsley. Remove from heat and serve. ENJOY!