I’ve experimented with some pretty unique flavor combinations over pasta, but this Old Bay garlic shrimp pasta might be the most unexpected one yet. Now, I know shrimp and Old Bay aren’t exactly a wild pairing, but have you ever tried it over pasta? Before you dismiss it, let me assure you that this dish doesn’t hit you with the heavy Old Bay flavor like a seafood boil. Instead, it uses that perfect spice blend to create a delicate, savory garlic and herb sauce. Take a bite, and you’ll see—it just works. Oh, and did I mention it’s ready in under 20 minutes?
Ingredients
- 1/2 lb pasta
- 4 tbsp butter
- 10 cloves garlic, minced
- 2 tsp Old Bay
- 1/2 cup reserved pasta water
- 12-16 oz Key West Pink Shrimp, lightly salted
- 1/2 cup parsley, chopped
- 2 tbsp chives, chopped
- 1/2 cup Parmesan cheese
Instructions
- Cook the pasta according to the package instructions in salted water. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a pan over medium-low heat, melt the butter. Once melted, add the minced garlic and cook for 2-3 minutes, or until soft and fragrant. Be careful not to let it brown or burn.
- Stir in the Old Bay and cook for another 2-3 minutes, mixing well to prevent the spices from burning.
- Add the reserved pasta water and let it simmer for 3-4 minutes before adding the shrimp. If using small Key West pink shrimp, cook for 3-4 minutes, or until fully cooked.
- Add the cooked pasta, parsley, and chives to the pan, tossing to combine.
- Stir in the Parmesan cheese, toss again, and serve immediately.
