Delicious Garlic Shrimp stirred through pasta spiked with fresh rosemary. This one pot pasta dish is perfect for an elegant mid-week supper. Make it for date night or the next time you have friends for dinner.
The flavours in this dish are simple but they work so well together. Garlic shrimp, paired with fragrant rosemary and the freshness of lemon.
Once the pasta is cooked the shrimp are added to the boiling water and then immediately drained with the pasta. They continue to steam in the resting pasta whilst the garlic and rosemary oil is infusing. This method of cooking the shrimp keeps them juicy and stops them from getting rubbery or overcooked. Don’t be alarmed by this method. Once they have sat in the steam and been tossed through the hot sauce, they will be perfectly cooked.
The garlic and rosemary are cooked gently in olive oil, this helps to avoid the raw metallic taste of garlic and allows the natural oils in the rosemary to seep into the olive oil.
Make sure you add the lemon zest at the very last moment of cooking, this ensure the flavour stays bright and fresh rather than getting a bitter edge.
On the side: As this pasta is so fresh and light, it makes the perfect dish to pair with a garlic bread pizza or a simple pizza margarita. With a side of pizza the recipe below will serve 6 rather than the suggested 4.
Wine: These light garlic shrimp are best friends with something dry and sparkling. So pair this dish with a Italian prosecco or an Australian sparkling Chardonnay Pinot Noir.
One Pot Pasta with Rosemary Garlic Shrimp
- 12 oz linguine (340g)
- 1 pound large peeled and deveined shrimp (tails off) (450g)
- 4 tbsp olive oil
- 2 garlic cloves
- 2 tbsp coarsely chopped fresh rosemary
- 1/4 tsp red-pepper flakes (optional)
- 1 lemon
Bring a large pot of water to boil and then add a good amount of salt.
Add the linguine and cook until al dente.
Whilst the pasta is cooking, crunsh or finely chop the garlic.
Once the pasta is cooked add the peeled shrimps and stir well.
Remove a cup of pasta cooking water and then immediatly drain the pasta and shrimp. Set aside.
Place the pan back onto the heat, add the olive oil, chopped garlic, chopped rosemary and red-pepper flakes (if using).
Cook over a medium low heat for 2 minutes until the garlic has softened.
Add 1/4 cup of the reserved pasta water to the pan and stir to combine with the oil.
Add the zest of the lemon and then return the pasta and shrimp to the pan. Stir well until everything is glossy and coated. Adding more water if needed.
Season with salt and pepper and serve immediately.