Chef Joel & Jenn: Fresh Herb and Garlic Pasta with Shrimp

We're back with our third installment of Chef Joel & Jenn. Our first two entrees were the Roasted Red Pepper Chicken Pasta and Oven Chicken Fajitas. Today we come with another great recipe and the first time either Jenn or I have ever cooked shrimp. We decided that we wanted to go with another light pasta for our dinner this past Sunday and went with the Fresh Herb and Garlic Pasta with Shrimp. The recipe comes from

Out of the three recipes we've done so far this is by far the least amount of work needed. We went to Ralphs Sunday morning and picked up some raw shrimp, garlic, and parsley and had everything else to make the recipe. Before we cooked dinner tonight we did take a nice leisurely hike at Crystal Cove only getting us prepared for our nine mile hike next Saturday.

Once we got home we set out all of the ingredients and began boiling the water. The next step was to remove the tails/shells from the shrimp and run them under cold water. One the water was boiled we put the pasta in and half way through that we cooked the shrimp. From there we took the shrimp out of the pan, briefly cooked the minced garlic, put in some of the water from the pasta and that was it. Put the shrimp back in the pan with the pasta and parsley and you had yourself some amazing Garlic Shrimp Pasta. 

It was yet another amazing meal made by Chef Joel & Jenn. Both of our plates were licked clean. I can't wait to make this one again! 


1/2 lb spaghetti, cooked per instructions
2 tbsp + 1 tsp olive oil
1/2 lb raw shrimp, deveined and tails removed
Sea salt and freshly cracked pepper, to taste
7-8 cloves of garlic, minced
Dash of crushed red pepper flakes (or more if desired)
1/4 cup of fresh basil, chopped
1/4 cup of fresh parsley, chopped
Finely grated Parmesan, to taste


Prepare the spaghetti per instructions making sure to season the water well with salt. Drain, reserving 1/4 cup of cooking liquid.

While the pasta is cooking, heat 1 tsp olive oil in a large skillet over medium heat. Season the shrimp with sea salt and freshly cracked pepper, to taste. Place into the skillet and cook for 1-2 minutes then flip over and cook for 1 minute, or until cooked through. Remove the shrimp from the skillet. Add the remaining olive oil to the same skillet then add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Add the cooked noodles and reserved cooking liquid to the skillet along with the shrimp. Season with sea salt and freshly cracked pepper, to taste then add the fresh basil and parsley. Mix evenly then served with finely grated Parmesan. Enjoy.