Holiday Shrimp With Pasta

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 to 8

  • 1/2 cup salted butter (do not substitute margarine)
  • 4 cloves finely minced garlic
  • 1 bunch green onions, washed  and chopped, in all
  • 2 pounds (31-35 count) peeled and deveined Louisiana  shrimp
  • 2 (or more) tablespoons dry white wine
  • 1 teaspoon dill weed 
  • juice of one lemon
  • 1/2 teaspoon white pepper
  • salt, to taste 
  • cooked angel hair pasta (for 6 to 8)

Shrimp With Pasta

holiday shrimp pasta

Click image to enlarge


Cook your pasta according to package directions.

In a large skillet, sauté the garlic and all but 2 tablespoons of the green onions in melted butter until tender. Reduce the heat to medium and add the shrimp, white wine, and dill. Cook until the shrimp begin to turn light pink, then add the lemon juice and the white pepper. 

Check and adjust the salt and pepper of the dish and continue cooking until the shrimp reach your level of desired doneness. Ideally the shrimp should be cooked only until they are pink and tender.

Warm the cooked pasta, divide it between serving dishes, and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions.

Makes a meal with a salad, bread, and the rest of the white wine. 

Louisiana Recipes Weekly


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