Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
- The sweet, lobster-like flavor of Argentinian red shrimp makes this pasta taste luxurious
- Ready in just 20 minutes with simple, easy-to-find ingredients
- Perfect balance of spicy, garlicky, and citrusy notes with minimal effort
- No special equipment needed – just one pot and one pan
Why This Argentinian Red Shrimp Pasta Recipe Works
Tired of the same boring weeknight dinners? This Argentinian Red Shrimp Pasta recipe is about to rescue your dinner routine.
Argentinian red shrimp are often called “the sweetest shrimp on earth” – and for good reason. Their natural flavor resembles lobster, making this quick pasta dish taste like you spent hours in the kitchen.
What makes this recipe stand out is how the garlic, chili flakes, and lemon complement the shrimp’s natural sweetness without overwhelming it. Even better? You can have this impressive meal on the table in just 20 minutes.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 52g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 580mg |
| Sugar | 2g |
Equipment & Ingredients
What You’ll Need
| Equipment | Purpose |
|---|---|
| Large pot | For cooking pasta |
| Large skillet | For cooking shrimp and sauce |
| Colander | For draining pasta |
| Sharp knife | For chopping ingredients |
| Cutting board | For prep work |
| Garlic press (optional) | For mincing garlic |
| Measuring cups | For measuring liquids |
| Measuring spoons | For measuring spices |
| Wooden spoon | For stirring |
| Tongs | For tossing pasta |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Argentinian red shrimp | 1 pound | Peeled and deveined |
| Linguine pasta | 12 ounces | Or spaghetti |
| Olive oil | 3 tablespoons | Divided |
| Garlic | 5 cloves | Minced |
| Red chili flakes | ½ teaspoon | Adjust to taste |
| Cherry tomatoes | 1 pint | Halved |
| White wine | ⅓ cup | Dry variety |
| Lemon | 1 whole | Juice and zest |
| Fresh parsley | ¼ cup | Chopped |
| Butter | 2 tablespoons | Unsalted |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground |
Possible Substitutions
- Argentinian red shrimp: Regular jumbo shrimp or even scallops will work
- White wine: Substitute with chicken broth plus 1 tablespoon of lemon juice
- Linguine: Any long pasta works well (spaghetti, fettuccine, etc.)
- Fresh parsley: Substitute with fresh basil or a combination of herbs
- Cherry tomatoes: Roma tomatoes, diced, can work in a pinch
Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your workspace
- Clear your countertop to give yourself plenty of room to work
- Place your cutting board in a comfortable position
- Arrange all ingredients on one side of your workspace
- Position your pot and skillet on the stove
- Keep measuring cups and spoons nearby
- Have a small bowl ready for food scraps
- Begin water for pasta
- Fill your large pot about ¾ full with water (about 4 quarts/16 cups)
- Place pot on stove and set heat to high
- Cover with lid to help water boil faster
- Beginner tip: It will take about 8-10 minutes for water to come to a boil, which gives you time to prep other ingredients
- Prepare the shrimp
- Open package of shrimp and check that they are peeled and deveined
- If shells are still on, remove them by gently pulling from the underside of the shrimp
- If the dark vein along the back is visible, use a small knife to carefully remove it
- Place shrimp on paper towels and pat dry on both sides
- Beginner tip: Excess moisture prevents proper searing
- Sprinkle shrimp with ¼ teaspoon salt and a few grinds of black pepper, tossing to coat evenly
- Prepare the garlic
- Place garlic cloves on cutting board
- Use the flat side of your knife to gently crush each clove (this helps remove the skin)
- Remove and discard all garlic skin
- Mince the garlic by chopping it very finely with your knife
- Beginner tip: If you have a garlic press, use it for even easier mincing
- Transfer minced garlic to a small bowl and set aside
- Prepare the tomatoes
- Rinse cherry tomatoes under cold water
- Place tomatoes on cutting board
- Cut each tomato in half through the middle (not through the stem end)
- Transfer halved tomatoes to a bowl and set aside
- Prepare the lemon
- Rinse lemon under warm water and pat dry
- Using a microplane or the fine side of a box grater, grate the yellow outer peel (zest) into a small bowl
- Beginner warning: Only grate the yellow part, not the white pith underneath which is bitter
- Cut the lemon in half
- Squeeze both halves into a separate small bowl, using your hand or a strainer to catch seeds
- You should get about 2 tablespoons of juice
- Prepare the parsley
- Rinse parsley under cold water and pat dry with paper towels
- Remove leaves from stems
- Gather leaves into a tight pile and chop finely with your knife
- Measure ¼ cup of chopped parsley and set aside
Cooking Phase
- Cook the pasta
- Once water is boiling rapidly, add 1 tablespoon of salt to the water
- Beginner tip: Properly salted pasta water should taste like seawater
- Add linguine to the water, making sure it’s fully submerged
- Stir immediately with a wooden spoon to prevent sticking
- Set a timer for 1 minute less than the package directions (usually about 7-8 minutes)
- Stir occasionally while pasta cooks
- Place your colander in the sink
- Important step: Before draining, scoop out 1 cup of the pasta cooking water with a measuring cup and set aside
- Carefully pour pasta into the colander to drain
- Beginner warning: Stand back to avoid steam burns
- Do not rinse the pasta
- Cook the shrimp
- While pasta is cooking, place your large skillet on another burner
- Heat 2 tablespoons olive oil over medium-high heat
- To test if the pan is hot enough, add a drop of water – it should sizzle
- Add shrimp to the pan in a single layer (don’t crowd the pan)
- Beginner tip: If all shrimp don’t fit, cook in two batches
- Cook shrimp for exactly 1 minute on the first side without moving them
- Using tongs, flip each shrimp and cook for 1 more minute on the second side
- Visual cue: Shrimp are done when they turn from gray/translucent to pink/opaque and curl into a loose “C” shape
- Beginner warning: If they curl into a tight “O” shape, they’re overcooked
- Remove shrimp from pan with tongs and place on a clean plate
- Cover loosely with foil to keep warm
- Make the sauce
- Using the same skillet (don’t clean it), reduce heat to medium
- Add remaining 1 tablespoon olive oil
- Add minced garlic and red pepper flakes
- Beginner tip: Keep a close eye on the garlic as it can burn quickly
- Stir constantly with wooden spoon for 30 seconds until fragrant but not browned
- Add halved cherry tomatoes to the pan
- Cook for 2 minutes, stirring occasionally, until tomatoes begin to soften
- Carefully pour in white wine (it may sizzle and steam)
- Increase heat to medium-high
- Let wine simmer for 2 minutes, stirring occasionally, until reduced by half
- Visual cue: Sauce will become slightly thicker
- Add lemon zest and juice to the pan
- Stir to combine
- Combine everything
- Return cooked shrimp to the skillet
- Gently stir to coat shrimp with sauce
- Add drained pasta directly to the skillet
- Add 2 tablespoons butter
- Using tongs, gently toss everything together until butter melts
- Beginner tip: If sauce seems dry, add reserved pasta water, 2 tablespoons at a time
- The starchy water will help create a silky sauce that clings to the pasta
- Add chopped parsley and toss again
- Taste and season with additional salt and pepper if needed
Serving Phase
- Plate and serve
- Turn off heat under skillet
- Use tongs to divide pasta among four warmed plates or shallow bowls
- Make sure each serving has an equal amount of shrimp and tomatoes
- Spoon any remaining sauce from the skillet over each portion
- For presentation, you can add:
- A few fresh parsley leaves on top
- A small drizzle of good olive oil
- A few grinds of fresh black pepper
- Serve immediately while hot
Troubleshooting
Common Issues and Solutions
- Overcooked shrimp
- Problem: Shrimp are rubbery and tough
- Solution: Remember that shrimp cook in just 1-2 minutes per side. They’re done when they turn pink and opaque. Set a timer to avoid overcooking.
- Fix for next time: Have your plate ready before starting to cook the shrimp so you can remove them quickly from the heat.
- Dry pasta
- Problem: The final dish lacks sauce
- Solution: Add more reserved pasta water, 2 tablespoons at a time, while tossing over low heat until the sauce reaches desired consistency.
- Fix for next time: Make sure to save enough pasta water and add it gradually while tossing.
- Bland flavor
- Problem: Dish tastes flat
- Solution: Add more salt, a squeeze of fresh lemon juice, or an extra pinch of red pepper flakes. Taste between each addition.
- Fix for next time: Season in layers – salt the pasta water, season the shrimp, and adjust the final dish.
- Burning garlic
- Problem: Bitter taste from burnt garlic
- Solution: If garlic burns, it’s best to clean the pan and start the sauce again as burnt garlic will ruin the flavor.
- Fix for next time: Lower the heat before adding garlic and stir constantly for just 30 seconds.
- Pasta sticking together
- Problem: Pasta clumps in a sticky mass
- Solution: Add a splash of olive oil and some pasta water, then gently separate with tongs.
- Fix for next time: Stir pasta immediately after adding to water and occasionally during cooking.
Variations & Substitutions
Make It Your Own
- Creamy version: Add ¼ cup heavy cream when you return the shrimp to the pan
- Herb lover’s version: Mix in 2 tablespoons each of chopped basil, oregano, and chives with the parsley
- Spicy kick: Double the red pepper flakes and add a diced jalapeño with the garlic
- Vegetable boost: Add 2 cups baby spinach or arugula when tossing the pasta with the sauce
- Gluten-free option: Substitute regular pasta with gluten-free pasta (cooking time may vary)
- Budget-friendly: Use regular shrimp instead of Argentinian red shrimp
Storage & Reheating
- Refrigeration:
- Allow leftovers to cool completely (but not longer than 30 minutes at room temperature)
- Transfer to an airtight container
- Refrigerate for up to 2 days
- Freezing:
- Not recommended as shrimp can become tough when reheated from frozen
- The pasta may also become mushy after thawing
- Reheating:
- For best results, reheat in a skillet over medium-low heat
- Add 2-3 tablespoons of water or broth to the pan
- Cover and heat gently until just warmed through (about 3-4 minutes)
- Beginner tip: Avoid microwave reheating which can make shrimp tough
Tip: This dish is best enjoyed fresh, as seafood pasta dishes generally don’t hold up well for long periods
Safety Notes & Tips
Food Safety First
- Shrimp handling: Always keep raw shrimp refrigerated until ready to use
- Shrimp temperature: Make sure shrimp reach an internal temperature of 145°F (they will be completely opaque when done)
- Thawing: Always thaw frozen shrimp in the refrigerator overnight, not on the counter
- Cross-contamination: Wash hands, utensils, and cutting boards after handling raw shrimp
- Leftovers: Don’t leave the dish at room temperature for more than 2 hours
Pro Tips for Beginners
- Shrimp selection: Look for shrimp labeled “wild-caught” for the best flavor
- Frozen vs. fresh: Most “fresh” shrimp at the seafood counter was previously frozen. Good quality frozen shrimp is often fresher.
- Pasta secret: Cook pasta 1 minute less than package directions for perfect texture in the final dish
- Wine pairing: Enjoy with the same dry white wine you used in the recipe
- Prep ahead: Chop all ingredients before starting to cook for a smooth cooking experience
- Taste as you go: The most important cooking skill is tasting and adjusting seasoning
- Heat management: Adjust your burner heat if things are cooking too quickly or too slowly
- Serving suggestion: Warm your plates in a 200°F oven for 5 minutes before serving for a restaurant-quality experience
Meta Description: Learn to make a restaurant-quality Argentinian Red Shrimp Pasta in just 20 minutes! This easy recipe delivers sweet, lobster-like flavor with minimal effort.
Internal Link Suggestions: Link to “How to Choose and Cook Shrimp,” “Perfect Pasta Techniques,” and “Quick Weeknight Dinners”
