Pasta is a dinner staple; it’s easy to fill and generally affordable to make. Plus it cooks quickly so it’s perfect for those busy weeknights when you haven’t planned ahead. Restaurant-style pasta is great but when you make it at home you can customize this versatile dish any way you like—even adding a side of seafood for added flavor and protein. Shrimp is a great addition to pasta; it cooks quickly and offers a protein-packed alternative to the usual grilled chicken as long as you avoid a few cooking mistakes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sip and Feast | 2022-06-02 14:30:53 |  4,226,546 Views |
Shrimp Pasta with Lemon and Garlic – So Easy You Can Make It All Year Round
Although cooking shrimp isn’t the most fun task peeling and deveining it can play a huge role in the flavor of your pasta dish. A common mistake when cooking seafood like shrimp and lobster is throwing away the shells. Instead use them to make a stock for cooking pasta. It’s the perfect way to add extra flavor to your dishes.
To make shrimp stock first cook the shrimp with their shells on. Try baking them grilling them on the stovetop or simply boiling them. Once they’ve cooled remove the shells and place them in a large pot. Although it’s recommended and not required you can add a few other aromatics to the stock such as bay leaves or thyme. And for added flavor you can add a little white wine. Then fill the pot with water and simmer the mixture not boiling for about 30 minutes. The longer the stock sits the more flavor it will develop.
Once the broth is ready make sure to strain it. You don’t want to cook the pasta in broth with the shells still in it as small pieces can break off and end up in your dish. Once your pasta is ready to eat you’ll enjoy an added depth of flavor from cooking it in your homemade shrimp broth.
