Ingredients
Scale
- 8 ounces (225 g) dried spaghetti
- 1 pound (450 g) shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1 large shallot, halved and thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup non-alcoholic white cooking wine
- Zest and juice of 1 medium lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup grated parmesan cheese
Instructions
- Preheat your oven to 350°F (180°C).
- Cook the spaghetti in a large pot of boiling salted water until al dente, drain, and set aside.
- In a 9×13-inch baking dish, combine the garlic, shallots, red pepper flakes, smoked paprika, olive oil, melted butter, non-alcoholic wine, lemon zest, lemon juice, salt, pepper, parsley, and shrimp.
- Stir thoroughly to coat the shrimp in the marinade.
- Bake for 12 minutes, or until the shrimp are opaque and pink.
- Remove from the oven, add the cooked spaghetti to the dish, and toss well to coat with the juices.
- Sprinkle with parmesan cheese and toss gently until creamy.
Notes
- Use high-quality dried pasta to ensure it maintains a firm, al dente texture during the final toss.
- Ensure shrimp are not overcooked in the initial baking phase to keep them tender.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Seafood Pasta
- Method: Baking
- Cuisine: Italian-American