Shrimp Pasta

Shrimp Pasta

Rating: 5 out of 5.
Jump to Recipe

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.

Shrimp Pasta

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.

Shrimp Pasta

Variations:

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.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Imitation Crab Pasta Salad

Rating: 5 out of 5.
Jump to Recipe

Summertime dinners and BBQ’s require plenty of fresh and delicious side dishes, so this cold imitation crab pasta salad is perfect for any summertime meal. Don’t be thrown by the use of imitation crab because for the price you absolutely can’t go wrong. However, if you’re feeling bougie, feel free to substitute it for some real crab!

Imitation crab pasta salad

This simple and tasty side dish is super easy to make. Dice up your ingredients, add them to your cold cooked pasta and coat with the dressing and you’re ready to go!

A favourite around the table

I know that a lot of people may not be super into the whole imitation crab aspect of this cold pasta salad, but I wouldn’t recommend leaving it out. The imitation crab is the main component of this dish but you could substitute real crab instead. I tested this dish out on a couple of friends who don’t touch seafood and even they liked it, so it’s sure to be a BBQ favourite.

Imitation crab pasta salad

Tips:

  1. Ensure that you dice the red bell pepper, green onions, radishes and celery quite finely. In my opinion it tastes better when the veggies are cut in a uniform and consistent way.
  2. Feel free to add more chopped fresh dill based on your preference.
  3. Although you can use any type of caesar dressing, Renée’s has been and always will be my absolute favourite. It’s much creamier than most other dressings so the consistency will be more suitable compared to other brands.

Imitation Crab Pasta Salad

A fresh, cold pasta salad dish that's perfect for your next BBQ.
Prep Time 25 mins
Cook Time 10 mins
Course Salad, Side Dish

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 450 g macaroni pasta
  • 227 g imitation crab meat chopped
  • 1/2 cup corn kernels
  • 1/2 cup red bell pepper finely diced
  • 2 stalks celery finely diced
  • 2 tbsp green onion finely diced
  • 3 radishes finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup Renée's Caesar Dressing (or an alternative brand)
  • 2 tbsp fresh dill chopped

Instructions
 

  • In a medium to large pot, bring 5 cups of salted water to a boil. Add macaroni and cook as per packet instructions. Once cooked, drain and rinse with cold water to stop the macaroni from continuing to cook.
  • In a medium to large bowl, add macaroni and remaining ingredients until well combined.
  • Garnish with fresh dill and keep refrigerated until ready to serve.
Keyword cold pasta salad, crab, imitation crab, pasta, salad, side dish