10 Recipes

Pasta Dinner Ideas

Baked ziti, garlic-parmesan chicken pasta, and creamy skillet noodles the Pepper community twirls up when dinner needs to feed everyone in thirty minutes.

Contributors
RT
Carolanne Maria
Tineke Younger
+7

Dinner

Garlic butter Shrimp PastaDinner

Garlic butter Shrimp Pasta

20 min650 cal30 g proteinServes 517,083 saves
RT
Raelyn Troche

Ingredients

  • 1 bag Shrimp
  • 1 box Angel hair pasta
  • 1/2 cup butter
  • 1 tbsp minced garlic
  • 2 tsp paprika
  • to taste salt
  • to taste pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Cajun seasoning
  • 1 tbsp Parsley
  • 1/2 cup Pasta water
  • 1/4 cup Parmesan
  • 1 tsp Garlic Salt (optional)

Instructions

  1. 1Peel and devein your shrimp and leave in a seperate bowl. Start boiling your pasta to your desired tenderness. Preheat a large skillet for your shrimp
  2. 2In the seperate bowl, season your shrimp with salt, pepper, garlic powder, onion powder, paprika, parsley and cajun seasoning. Mix well
  3. 3In your large skillet melt down 2 tbsp of butter and add minced garlic and sauté until fragrant. Then add shrimp
  4. 4When the pasta is ready, save half a cup of the pasta water and drain pasta and then add back to the warm pot. Take 2 tbsp of butter add to pasta and mix in until butter is fully melted
  5. 5Once shrimp are fully cooked add in cooked pasta and pasta water. Mix shrimp in well and top with parmesan to melt. Can also add garlic salt if preferred.
  6. 6Plate and ready to serve!

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Why Pasta Is the Ultimate Weeknight Reset

A pot of boiling water and a jar of sauce is a floor — the ceiling is a scratch pan sauce with butter, garlic, and a mug of pasta water in the last two minutes.

Cooks on Pepper undercook the pasta by two minutes, then finish it in the sauce — that's how restaurants get every noodle coated instead of naked.

The recipes here are the community's most-requested pasta nights — the ones that got saved in bulk, made twice a week, and turned into leftovers for two lunches.

Quick Tips

  1. 1

    Salt like the sea

    Pasta water should taste like ocean — that's the only chance to season the noodle itself.

  2. 2

    Reserve pasta water

    One mug before draining — the starchy liquid is the secret ingredient in every restaurant pasta sauce.

  3. 3

    Finish in the pan

    Toss undercooked pasta with the sauce for the last two minutes on the heat — coating happens then, not on the plate.

  4. 4

    Cheese comes off the heat

    Parm melts smooth off the burner — added to a boiling pan it turns to string.

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