The Ultimate Shrimp and Pasta Bordelaise Recipe

This version of shrimp and pasta bordelaise is rich, buttery, and deeply flavorful.

By incorporating sweet shallots, fresh scallions, and parsley, and using angel hair pasta for a delicate texture, this recipe takes a classic to new heights.

Whether for a weeknight treat or an elegant dinner, this dish will impress.

Shrimp and Angel Hair Pasta Bordelaise Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 pound angel hair pasta
2 sticks (1 cup) unsalted butter, divided
5 shallots, finely chopped
3 tablespoons garlic, minced
2 pounds large shrimp, peeled and deveined
½ cup dry white wine
1 teaspoon white pepper
1 bunch scallions, chopped (reserve some for garnish)
3 tablespoons fresh parsley, chopped (reserve some for garnish)
Salt, to taste

Instructions

Cook the pasta:
Bring a large pot of salted water to a boil and cook the angel hair pasta until al dente (about 4 minutes). Reserve 1 cup of pasta water, then drain the pasta.
Sauté the shallots:
In a large skillet, melt 1 stick of butter over medium heat. Add the chopped shallots and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute, ensuring the garlic doesn’t burn.
Cook the shrimp:
Add the shrimp to the skillet and season with salt and white pepper. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
Make the sauce:
Pour the white wine into the skillet, scraping any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Stir in the scallions and parsley, reserving some for garnish.
Combine pasta and sauce:
Return the shrimp to the skillet. Add the cooked pasta and toss to combine. Melt the remaining stick of butter into the mixture, stirring until it creates a rich, silky sauce. Use reserved pasta water as needed to adjust the consistency.
Serve:
Plate the pasta and shrimp, garnishing with the reserved scallions and parsley. Serve immediately for the best flavor.

Tips for Perfect Shrimp and Angel Hair Pasta Bordelaise

Use fresh ingredients: Fresh parsley and scallions brighten the rich flavors.
Control the heat: Cook garlic and shallots over medium heat to prevent bitterness.
Butter management: Divide butter as directed for balanced flavor and richness in every bite.
Angel hair pasta: This delicate pasta cooks quickly—watch it closely to avoid overcooking.

FAQs

1. Can I use another type of pasta?
Yes! While angel hair provides a delicate texture, spaghetti or linguine also work well. Adjust cooking time accordingly.

2. What’s the best wine for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the sauce without overpowering it.

3. Can I make it ahead of time?
This dish is best served fresh, but you can prep the shrimp and chop vegetables ahead of time for convenience.

Serving Suggestions

Pair with a salad: A crisp Caesar or arugula salad makes a great side.
Add bread: Serve with crusty garlic bread to soak up the buttery sauce.
Wine pairing: Serve with the same white wine used in the recipe for a cohesive flavor profile.

Variations

Spicy touch: Add a pinch of crushed red pepper flakes or a splash of hot sauce.
Vegetable boost: Toss in spinach, cherry tomatoes, or asparagus for added color and nutrients.
Herb mix: Substitute parsley with basil or dill for a different flavor profile.
Creamy version: Stir in ½ cup of heavy cream for a richer, creamier sauce.
Seafood medley: Replace half the shrimp with scallops, crab meat, or clams for variety.

This shrimp and angel hair pasta bordelaise is indulgence at its best, combining buttery richness with fresh, vibrant flavors.

Perfectly suited for special occasions or simply treating yourself, this recipe is a surefire hit. Dive in and enjoy!