Balsamic Shrimp SpaghettiniSearing the lemon halves, makes the juice slightly sweeter in this simple yet gourmet shrimp and pasta supper.
Catelli® Protein Spaghettini
|1||bunch rainbow, red or green Swiss chard, trimmed|
|peeled and deveined, large raw shrimp|
|balsamic glaze, divided
(plus extra for garnish)
|olive oil, divided|
|hot pepper flakes|
|4||cloves garlic, minced|
|minced fresh ginger|
|each salt and pepper|
|1||Thinly slice Swiss chard, reserving stems and greens separately.|
|2||Toss shrimp with 1 tbsp (15 mL) balsamic glaze, 1 tbsp (15 mL) olive oil and the hot pepper flakes until well coated.|
|3||Set a large, cast iron skillet over medium-high heat. Add shrimp, in batches if needed, and cook for 1 to 2 minutes per side or until pink and caramelized. Remove to a plate.|
|4||Place lemon halves, cut-side-down, in skillet. Cook, without turning, for 2 to 3 minutes. Remove to the plate.|
|5||Reduce heat to medium and add remaining oil. Add Swiss chard stems and cook, stirring often, for 3 to 5 minutes. Add leaves, garlic, ginger, salt and pepper; cook, stirring often, until wilted.|
|6||Meanwhile, cook spaghettini according to package directions; reserve 1/2 cup (125 mL) pasta cooking water before draining. Add spaghettini, remaining balsamic glaze and the juice of two lemon halves to skillet; toss to combine. Drizzle in pasta water to moisten as needed.|
|7||Portion spaghettini into serving bowls and top with shrimp. Drizzle with extra balsamic glaze and serve with a lemon half.|
Cooking up recipes, stories and more.
Looking for a little culinary inspiration?
Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Reel Feels Good
Catelli 150th Anniversary Rec...
Easy Penne e Fagioli
Grilled Tofu Penne Toss
Korean Beef Spaghetti
Orange Chicken Spaghettini
Spaghetti with Caulifredo Sauce
Spaghetti with Sausage and Roasted Veget...
Tuna Puttanesca Penne
Coconut Thai Curry Spaghettini
Balsamic Shrimp Spaghettini
There's even more inside...
VISIT THE KITCHEN