Old Bay shrimp pasta sounds delicious! I’m always searching for new shrimp recipes, and I really enjoy Old Bay seasoning. Sounds like a winner, right?
Oh, my goodness, James of Sip and Feast shared this recipe he created, and it sounded so good, I had to try it. He used small shrimp, but we had the jumbo shrimp and used it. It was delicious!
James also used the lobster base, which our local store did not have. I found it on Amazon and ordered some to try. The first time, I used the homemade chicken broth we had on hand. This time, I used the lobster base. Dave said it is even better!
The recipe below is halved to serve just the two of us. You can easily double it. We still had leftovers. Last week, Dave was hungry and pulled the leftovers out of the fridge the next day and said it tasted even better cold!
Old Bay Shrimp Pasta
Serves 2
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Ingredients:
- 1-pound jumbo raw shrimp – cleaned and deveined
- 1/2 teaspoon Baking soda
- 2 teaspoons Old Bay
- Thin Spaghetti
- Extra Virgin Olive Oil
- 12 ounces Cherry tomatoes, cut in half
- 1-1/2 Tablespoons Capers
- 1-1/2 teaspoons Worcestershire
- 1 teaspoon Old Bay
- 3 Garlic cloves – sliced
- 2 Tablespoons chopped fresh flat-leaf Parsley
- 1 Shallot
- 1/2 cup dry white Wine
- 1/2 cup Better than Bouillon Lobster Base or Chicken stock
- 1 Tablespoon Butter
Directions:
First, bring a pot of water to a boil so it’s almost ready when it’s time to cook the pasta. You’ll want to cook the pasta to al dente. The thin spaghetti pasta only takes 6 minutes. You can add it toward the end of the recipe after you’ve added the stock.
Mix baking soda and Old Bay and sprinkle over the shrimp. Toss the shrimp to coat. Let this sit for 5 – 10 minutes.
Sauté the Shrimp
Heat a skillet over medium heat. Drizzle some olive oil in the skillet when it is hot. Add the shrimp and sauté them on one side. Once the shrimp turn pink and opaque on the edges, turn over and saute the other side. This only takes a couple of minutes per side. Remove the shrimp to a bowl and set them aside.
Prepare the Sauce
Add the shallots to the skillet and cook for a couple of minutes. Then, add the garlic and cook just until you smell the garlic.
Add the tomatoes and season with salt. Cook the tomatoes until they start to burst, release their juices, and deglaze the pan – within 5 minutes or less.
Pour in the dry white wine. (I use my favorite Chardonnay.) Turn the heat up to high. Use a flat-edged wooden spoon to scrape up the bottom. (A wooden roux spoon works perfectly for this.) Reduce the liquid by about half.
Stir in the lobster stock, Worcestershire, and Old Bay. Bring to a simmer and lower the heat.
After you add the stock and seasonings to the skillet, add salt and the pasta to the boiling water.
Return the shrimp to the skillet. Add the capers, stir, and continue to simmer. Add the butter and stir until it melts. Next, stir in half of the chopped parsley.
Serve on a Platter
Remove the pasta to a platter. (Save your pasta water in case you need extra liquid for the pasta.)
Pour the shrimp and sauce over the pasta on the platter. Lastly, garnish with the chopped fresh parsley. Serve.
Here are a couple more recipes to use the Old Bay Seasoning ► Crispy French Fries ► Seasoned Oyster Crackers
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recipe
Old Bay Shrimp Pasta
Ingredients
- 1-pound jumbo raw shrimp - cleaned and deveined
- 1/2 teaspoon Baking soda
- 2 teaspoons Old Bay
- 8 ounces Thin Spaghetti
- Extra Virgin Olive Oil
- 12 ounces Cherry tomatoes, cut in half
- 1-1/2 Tablespoons Capers
- 1-1/2 teaspoons Worcestershire
- 1 teaspoon Old Bay
- 3 Garlic cloves - sliced
- 2 Tablespoons chopped fresh flat-leaf Parsley
- 1 Shallot
- 1/2 cup dry white Wine
- 1/2 cup Better than Bouillon Lobster Base or Chicken stock
- 1 Tablespoon Butter
Instructions
First, bring a pot of water to a boil so it's almost ready when it's time to cook the pasta. You'll want to cook the pasta to al dente. The thin spaghetti pasta only takes 6 minutes. You can add it toward the end of the recipe after you've added the stock.
Mix baking soda and Old Bay and sprinkle over the shrimp. Toss the shrimp to coat. Let this sit for 5 - 10 minutes.
Heat a skillet over medium heat. Drizzle some olive oil in the skillet when it is hot. Add the shrimp and sauté them on one side. Once the shrimp turn pink and opaque on the edges, turn over and saute the other side. This only takes a couple of minutes per side. Remove the shrimp to a bowl and set them aside.
Add the shallots to the skillet and cook for a couple of minutes. Then, add the garlic and cook just until you smell the garlic.
Add the tomatoes and season with salt. Cook the tomatoes until they start to burst, release their juices, and deglaze the pan - within 5 minutes or less.
Pour in the dry white wine. (I use my favorite Chardonnay.) Turn the heat up to high. Use a flat-edged wooden spoon to scrape up the bottom. (A wooden roux spoon works perfectly for this.) Reduce the liquid by about half.
Stir in the stock, Worcestershire, and Old Bay. Bring to a simmer and lower the heat.
After you add the stock and seasonings to the skillet, add salt and the pasta to the boiling water.
Return the shrimp to the skillet. Add the capers and continue to simmer. Add the butter and stir until it melts. Next, stir in half of the chopped parsley.
Remove the pasta to a platter. (Save your pasta water in case you need extra liquid for the pasta.)
Pour the shrimp and sauce over the pasta on the platter. Garnish with the chopped fresh parsley. Serve.
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