We’ve all had pasta with a white wine sauce, right?! But a Rosé sauce… GET INTO IT. Garlic Shrimp Rosé Pasta – the perfect summer dinner is coming your way and you’re going to be in love.
I’ll be honest with you – this Garlic Shrimp Rosé Pasta is to die for. Cooking with Rosé first came to me a few weeks back when I was out of white wine to make my sautéed greens. Rather than go without, I used a splash of Rosé because the wine really does add just a depth of flavor to the dish and I didn’t want to go without. Low and behold…. IT WAS INSANE. So it got me thinking…. what else can I make with Rosé? The answer is obviously pasta and it’s phenomenal.
National Rosé Day is right around the corner (but also I choose to celebrate this holiday all summer long so don’t judge me!) and I made this pasta over on IG live to celebrate! Check it out! Snag all the ingredients. And get into it. I promise you’ll be fully obsessed.
Garlic Shrimp Rosé Pasta
The most delish Garlic Shrimp Rosé Pasta made with Rosé! Get into it!
- 1 pound spaghetti
- 1 pound Argentine Red Shrimp
- Kosher salt and freshly ground black pepper
- 2 tablespoon olive oil plus some for drizzling
- 3 tablespoons butter divided
- 4 cloves garlic chopped
- 1 large shallot finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 cup grated parmesan cheese
- 1 cup Rosé (something dry and mineral-y)
- 1 cup fresh basil torn
- 1 lemon zested and juiced
Cook the pasta to package directions. Hold off on starting the shrimp until you start your pasta.
Season the shrimp with salt and pepper. Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add the shrimp. Cook for a few minutes on each side until cooked through. Remove shrimp and set aside.
Add an additional drizzle of olive oil to the skillet and remaining butter and add the garlic, shallots, crushed red pepper flakes, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the shredded parmesan cheese stir the mixture until the cheese has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the shrimp back into the skillet to serve. Garnish with basil
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