By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
141 cal · 20 min
Pasta Grande with Shrimp
Recipe GLPRe9d2f984cf2928
A classic Italian-style pasta dish featuring tender shrimp in a light garlic and white wine sauce. The shrimp are quickly seared and combined with aromatic garlic, white wine, and chicken stock to create a delicate pan sauce that clings beautifully to spaghetti or penne. Finished with pecorino Romano cheese and fresh parsley for bright, savory flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¼ cup olive oil
16 peeled and deveined shrimp (36/40 size)
2 cloves garlic cloves, minced
¼ cup dry white wine
1 cup low-sodium chicken stock
¼ cup grated pecorino Romano cheese
1 pound cooked spaghetti or penne pasta
¼ cup fresh parsley, chopped
Directions
Heat a 12-inch sauté pan over medium heat until it is hot, about 1 minute.
Add the olive oil and carefully place the shrimp in the pan, arranging them in a single layer. Sauté for 2–3 minutes until the shrimp just turn pink, stirring occasionally. Do not overcook.
Add the minced garlic and cook for about 30 seconds until fragrant and just beginning to turn opaque.
Pour in the white wine and allow the mixture to simmer gently for 2–3 minutes, stirring occasionally, until the wine reduces by approximately half.
Pour in the chicken stock and sprinkle the grated pecorino Romano cheese over the top, stirring gently to combine. Bring to a gentle boil and simmer for 1–2 minutes to allow the sauce to thicken slightly.
Remove from heat. Divide the cooked pasta among four serving bowls and pour the shrimp and sauce over each portion.
Top each bowl with chopped fresh parsley and serve immediately.
Comments
This is a straightforward, honest recipe with ingredients available at any major Charlotte grocery chain—shrimp is cheap and plentiful near the coast—and pecorino romano sits at every Harris Teeter and Kroger. The real issue is time: twenty minutes does not include pasta water to boil or the pasta itself to cook, so dinner is actually thirty-five to forty minutes from start to finish, which matters on a weeknight. Cost per serving lands around five to seven dollars depending on shrimp quality, driven entirely by the shellfish, making it reasonable for a weekday protein dish. It reheats poorly because pasta tightens and shrimp toughens, so this is a same-night meal.
Sign in or create a free account to add your review.
