This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!
Fresh seafood pasta…
Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.
So quick and easy to make!
If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.
This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.
In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.
If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.
- Medium pot
- Large saucepan
- 4 cups fresh lobster stock (recipe on the blog)
- ½ lb shrimp
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 pint cherry tomatoes halved
- ½ tsp chili flakes
- 1 tsp parsley fresh or dried
- 1 tbsp fresh basil
- salt and pepper to taste
- ½ package spaghetti noddles
- In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka “pasta water”.
- In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
- Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!