Description
Bistro Shrimp Pasta is a flavorful, restaurant-quality dish featuring tender shrimp coated in Italian bread crumbs, sautéed to perfection, and served atop a bed of al dente spaghetti tossed with sautéed shallots, mushrooms, cherry tomatoes, and a rich, creamy lemon basil sauce. This recipe combines fresh herbs, garlic, and a touch of cream to create a balanced and satisfying seafood pasta that can be prepared in just 35 minutes, great for weeknight dinners or entertaining guests.
Ingredients
Shrimp Marinade and Coating
- 2 pounds shrimp
- 1 egg (whisked)
- ¼ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup Italian bread crumbs
- 1 tablespoon extra virgin olive oil (for cooking shrimp)
- Grated lemon peel (from 1 lemon)
Pasta and Vegetables
- 1 pound spaghetti
- 1 shallot (finely sliced)
- 2 cloves garlic (minced for vegetables)
- 2 cups button mushrooms (quartered)
- 1 cup cherry tomatoes (halved)
- ½ cup basil (sliced into ribbons)
- 2 tablespoons extra virgin olive oil (divided for vegetables)
Sauce
- ¼ cup salted butter
- 2 tablespoons flour
- 4 cloves garlic (grated, divided)
- 1 cup heavy cream (divided: ¼ cup + ¼ cup + ½ cup)
- 1 lemon (juice and zest)
- ¼ cup vegetable stock
- 2 tablespoons chopped basil
- 1 teaspoon fresh cracked peppercorns
- Pinch of salt
Instructions
- Boil Water and Prep Vegetables: Place a large pot over medium-high heat and bring 4 cups of salted water to a boil. While heating, prep the vegetables and sauce ingredients by slicing the shallot, halving the cherry tomatoes, quartering the mushrooms, and slicing the basil into ribbons.
- Marinate Shrimp: In a large mixing bowl, toss the shrimp with salt and pepper. Whisk together the egg and buttermilk, then pour over the shrimp. Set aside to marinate while you prepare the rest of the dish.
- Sauté Vegetables: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil along with the sliced shallots. Season with a pinch of salt and cook for 2-3 minutes until the shallots begin to caramelize. Add the mushrooms and drizzle the remaining tablespoon of olive oil over them. Sauté for 2 minutes, then add the halved cherry tomatoes and stir. Let simmer on low heat as you prepare the sauce.
- Prepare Creamy Sauce: Heat a second frying pan over medium-high heat and melt the butter. Whisk in the flour and cook for 30 seconds to form a roux. Gradually pour in ¼ cup of heavy cream, whisking until smooth, then remove from heat. Grate 2 garlic cloves into the sauce and return it to heat. Pour in another ¼ cup of heavy cream and whisk to combine. Add the lemon juice, then grate the remaining 2 garlic cloves into the sauce and return to heat. Pour in the remaining ½ cup of cream and whisk well. Cook the sauce for 3 minutes, lowering the heat to a simmer. Zest the lemon over the sauce and stir in chopped basil, cracked peppercorns, and a pinch of salt. Keep the sauce warm at a simmer.
- Cook Pasta: When the water boils, add the spaghetti and cook according to package directions until al dente.
- Deglaze Vegetable Pan: Add white wine (amount not specified, estimate ¼ cup) to the sautéed vegetables skillet, scraping up any browned bits. Cook for at least 30 seconds to let the alcohol evaporate. Add minced garlic, then reduce heat to low. Add lemon juice and stir, allowing the mixture to simmer gently.
- Combine Pasta and Vegetables: Drain the cooked pasta and return it to the pot. Pour the pan with sautéed shallots, mushrooms, and tomatoes (including juices) into the pasta. Toss well to coat all the noodles. Cover and set aside to keep warm.
- Cook Shrimp: Place Italian bread crumbs in a shallow bowl. Toss the marinated shrimp in the bread crumbs to coat. Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Add shrimp in a single layer to the hot pan. Pan-fry for 1 minute, zesting lemon over the shrimp as they cook. Flip shrimp and pan-fry for an additional minute. Remove from heat.
- Assemble Dish: Stir the warm creamy lemon basil sauce and pour it over the pasta and vegetable mixture. Add the ribboned basil to the pot and stir to coat everything evenly with the sauce.
- Serve: Plate the pasta in bowls and top with the crispy pan-fried shrimp and freshly grated parsley if desired. Enjoy immediately.
Notes
- You can substitute white wine with extra vegetable stock if desired to keep it non-alcoholic.
- For best flavor, use fresh lemons for both juice and zest.
- Make sure not to overcook shrimp to keep them tender and juicy.
- This recipe serves 9, but can easily be doubled or halved as needed.
- Leftover pasta and shrimp can be refrigerated and reheated gently.
