Chimichurri Shrimp Pasta

My husband and I L-O-V-E chimichurri sauce. My daughter loves the sauce but also pasta and shrimp. Since we always say Chimichurri Sauce would be great on just about anything, we decided to use it in this Chimichurri Shrimp Pasta dish – and it is phenomenal.

Chimichurri is an Argentinian sauce typically served alongside grilled steaks, lamb, chicken, or even pork sausages but we eat it with just about anything. My daughter likes it best on a grilled slice of garlic bread. Yes, this sauce is just that good. So good, in fact, that we’ve even caught her licking the bowl but who could blame her?!

The best part about chimichurri is that the sauce comes together quickly with the aid of my food processor [paid link]. Chimichurri sauce recipes vary from family to family but for my chimichurri sauce, I use parsley, cilantro, fresh garlic, onion, salt, pepper, some red wine vinegar and extra virgin olive oil. Some people add oregano but I just don’t care for the flavor so I leave it out. To spice it up, we add red pepper flakes but we omit this for the kids who don’t like it spicy.

This week we decided to make some of our family favorites — shrimp pasta and chimichurri– and create this new dish. It was really good and both grown-ups and children alike were looking around for more.  Of course, you could omit the shrimp entirely and have an extremely flavorful vegetarian dish as well.

Chimichurri Sauce Shrimp Pasta

Ronda Eagle | Kitchen Dreaming

Chimichurri pairs well with shrimp and pasta and is easily adaptable to you tastes.

4.75 from 4 votes

Print Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Dinner

Cuisine South American

Servings 4

Calories 668 kcal

Ingredients

  

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For the Pasta

• 1 pound Pasta , any shape
• 1/4 cup kosher salt

For the Shrimp

• 2 teaspoons garlic , minced
• 2 tablespoons unsalted butter
• 1 1/2 pounds shrimp , peeled and deveined
• salt , to taste
• ground pepper , to taste
• 1/3 cup Chimichurri Sauce
• 1/4 cup Parmesan , grated

Instructions

 

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the pasta in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. (We like our pasta a little softer so we cook a few minutes longer).
• While the pasta cooks, prepare the shrimp. Set a 12-inch saute pan over medium-high heat. Add 2 teaspoons of the garlic and butter to the pan. Once the butter has melted, season the shrimp with salt and pepper then add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside.
• After the pasta is cooked top with shrimp and fresh chimichurri sauce. Add Parmesan cheese and toss to blend. Serve immediately.

Nutrition

Serving: 1servingCalories: 668kcalCarbohydrates: 85gProtein: 52gFat: 11gSaturated Fat: 5gCholesterol: 448mgSodium: 8503mgPotassium: 389mgFiber: 4gSugar: 3gVitamin A: 224IUVitamin C: 7mgVitamin D: 1µgVitamin E: 2mgVitamin K: 1µgCalcium: 352mgFolate: 36µgIron: 5mgZinc: 5mg

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