Best 13 Shrimp And Spaghetti Skillet Recipes

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Shrimp and spaghetti skillet is a quick and easy meal that is perfect for a weeknight dinner. It is a one-pot dish that can be made in under 30 minutes, making it a great option for busy families. The combination of shrimp and spaghetti is a classic, and the addition of vegetables and a creamy sauce makes this dish even more delicious.

Let's cook with our recipes!

GARLIC SHRIMP SPAGHETTI



Garlic Shrimp Spaghetti image

Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. -June Foote, Spring Hill, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 package (8 ounces) spaghetti
2 tablespoons cornstarch
1/2 cup water
1 can (14-1/2 ounces) chicken broth
4 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
1/4 cup minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.

Nutrition Facts : Calories 320 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 444mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SHRIMP SPAGHETTI



Shrimp Spaghetti image

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Provided by Rita

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 lemon, zested; zest cut into thin slivers
10 uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
  • Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g

SHRIMP AND SPAGHETTI SKILLET



Shrimp and Spaghetti Skillet image

I enjoy developing quick, easy recipes that are both nutritious and delicious. This one-pan meal features family favorites shrimp and spaghetti. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1 can (6-1/2 ounces) chopped clams, drained
4 ounces thin spaghetti, broken in half
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
1/4 cup minced fresh parsley
Grated lemon zest

Steps:

  • In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest.

Nutrition Facts : Calories 334 calories, Fat 2g fat (0 saturated fat), Cholesterol 105mg cholesterol, Sodium 1492mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 7g fiber), Protein 27g protein.

LEMON SPAGHETTI WITH SHRIMP



Lemon Spaghetti with Shrimp image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried

Steps:

  • Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
  • Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
  • Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

CREAMY, GARLICKY SHRIMP SKILLET



Creamy, Garlicky Shrimp Skillet image

This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
12 ounces fettucine
3 tablespoons unsalted butter
3 cloves garlic, thinly sliced
One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips
1 teaspoon sweet or smoked paprika
2 cups heavy cream
1 pound medium peeled and deveined shrimp, tails removed
1 1/2 cups grated Parmesan
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SPAGHETTI AL LIMONE WITH SHRIMP



Spaghetti al Limone With Shrimp image

There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.

Provided by Lidey Heuck

Categories     pastas, seafood, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound spaghetti
1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
1/4 cup olive oil
2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, plus more for serving
1/2 cup dry white wine
3 tablespoons cold unsalted butter, diced
3/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
  • Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
  • Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
  • Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
  • Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
  • Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

SHRIMP AND PASTA SKILLET



Shrimp and Pasta Skillet image

Make and share this Shrimp and Pasta Skillet recipe from Food.com.

Provided by D. Todd Miller

Categories     High Protein

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1/2 lb angel hair pasta, uncooked
3 tablespoons olive oil
1 teaspoon butter
1/2 lb shrimp, shelled and deveined
2 tablespoons roasted red peppers, chopped
1 garlic clove, minced (adjust to your liking)
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese, grated
1/2 teaspoon dill weed
salt, to taste
fresh ground pepper, to taste

Steps:

  • Prepare pasta according to package directions. Drain and set aside.
  • In skillet, heat olive oil and butter. Add shrimp, roasted red pepper, and garlic. Cook and stir until shrimp are just opaque.
  • To the skillet, add cooked pasta, parsley, Parmesan cheese, dill weed, salt, and pepper.
  • Toss everything to mix. Allow everything to get hot, then serve.

Nutrition Facts : Calories 763.1, Fat 27.3, SaturatedFat 5.6, Cholesterol 182.2, Sodium 383.1, Carbohydrate 86.9, Fiber 3.8, Sugar 2.1, Protein 40

GARLIC SHRIMP SPAGHETTI



Garlic Shrimp Spaghetti image

This is always a hit if I have dinner guests who like shrimp. It's simple, but with a wonderful taste -- another great recipe from Canadian Living. I typically serve it with fresh bread, small steaks, salad, and I'll do roast potatoes if I have a guest who I know doesn't like seafood. Note: if you don't have the steaks, expect this to only serve 4; it's that good.

Provided by Lennie

Categories     Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup extra virgin olive oil
14 garlic cloves, peeled and minced
2 teaspoons salt
1/4 teaspoon hot pepper flakes
2 lbs large shrimp, peeled and deveined
1 (750 g) package spaghetti (about 1-1/2 lbs)
2/3 cup chopped fresh flat leaf parsley

Steps:

  • Because this recipe is simple, it all depends on quality; don't skimp on any of the ingredients-- use good quality extra-virgin olive oil, fresh shrimp, fresh parsley, etc.
  • And, yes, you read it right-- 14 cloves of garlic.
  • Also note that you're not going to actually consume all that olive oil, a lot of it will pool into the bottom of the serving bowl-- of course, if you want to sop that lovely garlicky oil up with fresh bread, who am I to stop you!
  • First, have everything ready-- shrimp peeled, parsley and garlic chopped, etc.
  • Next, put a LARGE pot of water on, add about 2 tbsp salt to it, and get it on the heat to boil.
  • Meanwhile, in a skillet, heat oil over low heat and cook the garlic, salt and pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden, but NOT browned.
  • Increase the heat to medium-high and add the shrimp; stirfry for about 3 minutes or until the shrimp have turned a light pink; don't overcook or the shrimp will be tough.
  • Meanwhile, your spaghetti should be cooked al dente; drain it well then return to the pot.
  • Pour the shrimp mixture over the cooked spaghetti, add the chopped parsley, and toss well.
  • Serve immediately in a large, pre-warmed, shallow serving bowl.

Nutrition Facts : Calories 1530.8, Fat 61.3, SaturatedFat 8.8, Cholesterol 345.6, Sodium 1518.5, Carbohydrate 165.8, Fiber 7.4, Sugar 4, Protein 75

SHRIMP PASTA SKILLET



Shrimp Pasta Skillet image

I used to make this skillet dinner with fresh Gulf shrimp just caught that morning in Louisiana, but it's still yummy with frozen shrimp here in Missouri. Pair it with crusty French bread and a glass of wine and you have good eatin'!

Provided by Carolyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil, or as needed
2 cups chopped fresh tomatoes
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 clove garlic, crushed
¼ teaspoon red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon dried rosemary
½ (16 ounce) package bow-tie pasta (farfalle)

Steps:

  • Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
  • Stir veggie and shrimp mixture into the drained pasta and serve.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 51.7 g, Cholesterol 172.6 mg, Fat 6 g, Fiber 5.1 g, Protein 27.9 g, SaturatedFat 1.1 g, Sodium 233.7 mg, Sugar 7.4 g

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

BROWN-BUTTER SHRIMP WITH HAZELNUTS



Brown-Butter Shrimp With Hazelnuts image

Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, seafood, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/3 cup blanched and roasted hazelnuts, chopped (see Tip)
Salt and black pepper
1/4 cup unsalted butter
1/2 cup finely chopped shallot (from 1 large shallot)
3 garlic cloves, minced
1 1/2 pounds peeled, deveined large shrimp (tails left on)
1 tablespoon lemon juice
2 tablespoons chopped parsley
Baguette or egg noodles, for serving

Steps:

  • In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
  • Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
  • Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.

CURRY SHRIMP & SPAGHETTI RECIPE BY TASTY



Curry Shrimp & Spaghetti Recipe by Tasty image

Here's what you need: shrimp, spaghetti, bell peppers, garlic powder, old bay seasoning, curry powder, fish seasoning, Lawry's seasoning salt, salt, butter, olive oil, dry parsley flakes, black pepper, onion, red pepper flakes, water

Provided by Diane Larman

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb shrimp, washed in water, drained, and cleaned with a little vinegar
2 boxes spaghetti
3 bell peppers, seeded and coarsely chopped
1 teaspoon garlic powder
1 tablespoon old bay seasoning
1 tablespoon curry powder
1 teaspoon fish seasoning
1 teaspoon Lawry's seasoning salt
½ teaspoon salt
4 teaspoons butter
2 tablespoons olive oil
½ teaspoon dry parsley flakes
½ teaspoon black pepper
½ onion, coarsely chopped
1 teaspoon red pepper flakes, crushed
4 cups water

Steps:

  • Dry season the shrimps by rubbing them with, curry powder, garlic powder, fish seasoning, salt, and Lawry's seasoning salt.
  • Pour olive oil in a deep frying pot, place shrimps in the pot while stirring continuously. To this pot, add butter, parsley flakes, and crushed red pepper flakes.
  • Add bell peppers and ¾ of the prepared onion pieces to the pot and stir to combine. Cook until slightly softened.
  • Pour the water in the pot and add the spaghetti. Cover and let simmer until spaghetti is cooked and water has combined with spices and veggies to achieve a gravy-like consistency.
  • Simmer further, adding remaining onions. If the sauce is too thick, thin out with milk or cream.
  • Serve warm.

Nutrition Facts : Calories 377 calories, Carbohydrate 33 grams, Fat 10 grams, Fiber 3 grams, Protein 36 grams, Sugar 5 grams

SPICY SHRIMP PASTA SKILLET



Spicy Shrimp Pasta Skillet image

It's always a good time when there are shrimp and pasta in the skillet. This recipe spices up the fun with Mexican chorizo and crushed red pepper.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 11

1/4 cup KRAFT Zesty Italian Dressing, divided
1 cup chopped onions
7-1/2 oz. (1/2 of 15-oz. pkg) Mexican chorizo, sliced into 1-inch pieces
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 tsp. crushed red pepper
4 plum tomatoes, chopped
1 cup chicken broth
1 lb. uncooked shrimp, peeled, deveined
8 oz. spaghetti, uncooked
1 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add onions and chorizo; cook 10 min. to brown chorizo, stirring occasionally. Add remaining 3 Tbsp. dressing, artichokes and red pepper; bring to boil. Reduce heat to low; simmer 7 to 10 min. or until chorizo is cooked through.
  • Add tomatoes, chicken broth and shrimp; cover. Cook 5 to 8 min. or until shrimp is pink and vegetables are heated through.
  • Meanwhile, cook pasta as directed on package; drain. Toss pasta with meat mixture and cheese; sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

Tips:

  • Use a large skillet: This will ensure that the shrimp and spaghetti have enough room to cook evenly.
  • Cook the shrimp in batches: If you overcrowd the skillet, the shrimp will not cook evenly.
  • Do not overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a good quality spaghetti: This will make a big difference in the taste of the dish.
  • Season the dish to taste: Add salt, pepper, and garlic powder to taste.
  • Serve the dish immediately: Shrimp and spaghetti is best served hot.

Conclusion:

Shrimp and spaghetti is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp. This dish is also versatile, so you can add other ingredients to it, such as vegetables, cheese, or nuts. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

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