Shrimp Orecchiette

This Shrimp Orecchiette recipe, sautéed in white wine and lemon butter, is an easy restaurant style meal that's ready in just 20 minutes.

Shrimp Pasta recipe

Shrimp Orecchiette with White Wine and Lemon Butter is one of those dishes that makes me feel good preparing. Like our popular Linguine alle Vongole and Pasta Pomodoro recipes, it's made with fresh ingredients. And looks more complicated than it really is.

We use orecchiette pasta for this recipe because it's easy to eat and holds the flavor of the white wine and butter sauce beautifully. Bright green sugar peas and garlic scapes from the farmers' market round out the flavors of the finished dish. Be sure to make extra, as the flavors hold up well when heated up for lunch the next day.

Hint: It pairs perfectly with crisp, Mer Soleil Silver unoaked chardonnay.

Jump to:

• Shrimp Pasta recipe
• Ingredients
• Instructions
• Substitutions
• Storage
• What to Serve with Shrimp Pasta
• FAQ
• Related recipes
• Shrimp Orecchiette recipe

Ingredients

• PASTA: we like orecchiette pasta for this recipe because it holds the flavors of the sauce well.
• SHRIMP: fresh raw shrimp, peeled and de-veined
• SUGAR SNAP PEAS: fresh sugar snap peas
• GREEN PEAS: fresh green peas or frozen green peas, thawed
• GARLIC SCAPES: farmers market fresh garlic scapes add depth of flavor. If you can't find them, diced green onion works fine.
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• GARLIC: fresh garlic clove
• BUTTER: salted butter or unsalted butter
• LEMON: juice of 1 lemon
• CHARDONNAY (WHITE WINE): we use Mer Soleil Silver Unoaked Chardonnay
• PARMESAN CHEESE: freshly grated Parmigiano Reggiano cheese to taste
• SALT: kosher salt or sea salt
• PEPPER: freshly ground black pepper
• BASIL: fresh basil leaves

*see recipe card for quantities.

Instructions

1. Cook pasta al dente (approximately 8 minutes) and drain.
2. Sauté shrimp: In a sauté pan, add 1 tablespoon olive oil. Place shrimp in pan and cook for 2 minutes over medium heat. Turn shrimp over and cook for an additional minute. Remove from pan and set aside for later.
3. Sauté veggies: Add sugar peas and garlic scapes to sauté pan and cook for 4 minutes, tossing frequently. Add remaining oil, and 1 garlic clove (left whole). Saute for 2 minutes.
4. Mix together: Add white wine, fresh green peas, cooked pasta and shrimp to sauté pan and cook until most of the wine is evaporated (about 3 minutes)
5. Add butter and lemon: Remove from heat, then add butter and juice of lemon. Stir until butter is melted. Salt and pepper to taste
6. Serve: Transfer to serving plate and grate Parmesan cheese to taste over top.
7. Garnish with julienned basil leaves.

Substitutions

• Pasta: No orecchiette pasta in the pantry? This recipe works great with spaghetti, fettuccine, or penne pasta. 
• Low carb: use whole wheat orecchiette or whole wheat penne pasta. It tastes great with this recipe! (just remember to cook it following package directions).
• Veggies: Sub thinly sliced asparagus for sugar snap peas
• Chicken: Not big on seafood? Substitute Grilled Chicken for shrimp.

Storage

STORE leftovers in an airtight container in the refrigerator for up to 4 days.
REHEAT in a sauté pan (with a little oil or butter) or heat up in the microwave.

What to Serve with Shrimp Pasta

• Lemon Kale Salad
• Grilled Romaine Caesar Salad
• Roasted Beet Salad
• Rosemary & Olive Oil Focaccia, Garlic Bread or a French Baguette dipped in olive oil
• a chilled bottle of SILVER Chardonnay

This post is sponsored by our friends at Mer Soleil. All opinions are our own.

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