Like allowing the Backstreet Boys song that popped into my head at 3:30am yesterday morning play in its entirety (hello hour long I Want it That Way ear worm,) not eating more Auntie Anne’s pretzels before getting Celiac Disease (there’s one located next to the children’s play place at the mall and it is torture smelling them come out of the oven,) and waiting so long to acknowledge that leggings are INDEED pants (got bit by the LuLaRoe bug, y’all!) – I totally regret claiming to be ready to welcome fall the other day.
Also attempting to pick up the very real looking chip pictured on the front of the tortilla chip bag and dip it in salsa during yesterday afternoon’s absentminded nap time-snack time. Deeply regret that.
Anyway, like I said, maybe I was a bit too quick to jump onto the fall weather bandwagon. Maybe I should have thought things through a little more. Like the fact that I have two pairs of pants that fit me right now – both thin black leggings (leggings!) – with three weeks to go until I can wear…oh right, two pairs of thin black leggings. #postbabybod All that to say, the 50 degree days we’ve had this week got me shivering and wishing for the return of some warmth!
If you’re like me and wanting to hang on to summer for just a tiiiiny bit longer, join me in devouring a big plate of Garlic Herb Butter Pasta with Easy Roasted Shrimp, won’t you? This fresh and light dish is perfect for this time of year. A swirl of comforting, garlic-butter noodles tossed with fresh, summery herbs – it’s the best of both worlds.
I actually did have comfort food on the brain when whipping this recipe up for the first time. I was thinking about the buttered egg noodles my Mom used to serve as a side dish with dinner all the time growing up – powdery parmesan optional. Then I caught a glimpse of the chives that are still growing like weeds (literally there are patches of them all over our yard – smells like Sour Cream and Onion Pringles when Ben mows!) in our garden and decided to marry the comforting pasta dish from my childhood with the fresh herbs growing at my fingertips, and top it with the EASIEST roasted shrimp you’ll ever make.
This 30 minute dish made with fridge, pantry, and garden staples is extraordinary not only because it’s so. insanely. simple. but because it’s so. insanely. good. What can I say, garlic herb butter tends to accomplish that task!
I know 99% of the things kids say are only funny to their parents, but I think it’s worth telling you that Lincoln loved this dish and has requested “na&ed scooti” (aka spaghetti with no visible sauce,) like, five times since I last made this for the family. I used vegan butter because of his dairy allergy and scooped out some of the pasta before tossing the rest with herbs. A meal we can all eat and enjoy is a good one indeed!
Start by making the easy roasted shrimp (emphasis on the EASY part!) Pat 1lb jumbo shrimp (16/20 count) that have been peeled and deveined very dry on paper towels then add them to a half sheet pan and drizzle with 1 Tablespoon extra virgin olive oil, salt, pepper, and 1/4 teaspoon each dried basil, dried parsley, and garlic powder. Toss with your fingers to coat then spread out on the baking sheet and roast for 8-9 minutes at 400 degrees. Shrimp = DONE!
Right after popping the shrimp in the oven, drop 12oz spaghetti into salted, boiling water then cook until al dente and drain. We usually use either Delallo’s GF Pasta or Barilla’s GF pasta – which is what I used for this dish.
When the pasta has 2 minutes left until al dente, melt 4 Tablespoons butter + 2 Tablespoons extra virgin olive oil in a large skillet over medium heat then add 3 cloves minced garlic and saute until fragrant, 30 seconds – 1 minute, trying not to pass out from the unmatched blissful scent that is garlic sautéing in butter – swoon!
Once the garlic is golden brown, add the drained pasta plus 1/4 cup + 2 Tablespoons finely minced fresh herbs. I used an equal combination of parsley, basil, and chopped chives. Toss the ingredients together then season with salt to taste before swirling onto plates.
Top with the roasted shrimp, and dinner is served! I hope you enjoy this SIMPLE, luscious dish – you won’t regret it. (See what I did there?) Enjoy! ;)
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Garlic Herb Butter Pasta with Easy Roasted Shrimp
Garlic Herb Butter Pasta with Easy Roasted Shrimp is a simple gluten-free dinner recipe made with kitchen staples, that will on the table in less than 30 minutes!
- 1lb 16/20 jumbo shrimp, peeled and deveined then patted very dry
- 3 Tablespoons extra virgin olive oil, divided
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- salt and pepper
- 12oz gluten-free spaghetti
- 1/4 cup butter
- 3 cloves garlic, minced
- 1/4 cup + 2 Tablespoons chopped fresh herbs (I used an equal mix of parsley, basil, and chives)
- Preheat oven to 400 degrees then lightly spray a half baking sheet with nonstick spray. Place shrimp on the baking sheet then add 1 Tablespoon extra virgin olive oil, dried basil, dried parsley, garlic powder, salt, and pepper and toss with your fingers to coat. Spread shrimp out on the baking sheet then set aside.
- Meanwhile bring a large pot of water to a boil then generously salt the boiling water. Add pasta to the pot then cook until al dente and drain. At the same time, place shrimp into the oven to roast for 8-9 minutes or until cooked through.
- When pasta has 2 minutes left until al dente, melt butter and remaining 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add garlic then saute until light golden brown, 30 seconds. Add drained pasta and herbs then toss to coat. Taste then add salt if necessary. Divide pasta between plates then top with shrimp and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.