Wild Argentinian Shrimp with Chimichurri Pasta

Delicious moments are better shared!

Why This Recipe Works

• It’s simple and delicious to make. Read below for simple tips and tricks.
• Fresh and easy-to-find ingredients. I bought all ingredients (except the fresh red chili pepper) at my local Trader Joe’s. However, you can swap the red chili pepper with chili pepper flakes for an even easier find.
• A great family-friendly meal with minimal cleanup.
• Shrimp is easy to defrost and cook without major meal planning.

Ingredients and Substitutions

• Wild Argentinian Red Shrimp
• Onion Salt or garlic powder.
• Avocado oil to pan-sear the shrimp. Or substitute it with olive oil. However, avocado oil works best in high-heat cooking.
• Parsley
• Cilantro, you can make this recipe without cilantro if you’re not a fan of fresh cilantro. Just double the amount of parsley from 1/2 cup to 1 cup.
• Fresh Garlic, substitute with frozen garlic cloves if that’s all you have available.
• Oregano, fresh oregano, or dried oregano works.
• Fresh Red Chili Pepper or red pepper flakes
• Red Wine Vinegar
• Lemon Juice or lime juice
• Salt, sea salt, or pink salt works
• Butter, pastured butter, or substitute it with olive oil

See below for detailed instructions and the recipe card for exact quantities.

Tips For the Best Argentinian Shrimp and Chimichurri Pasta

1. Thaw the shrimp, clean it, and rinse well. Trader Joe’s has the best wild Argentinian shrimp, and it’s typically deveined and cleaned, but it’s important to check twice. I have found that they may miss one or two in a one-pound bag.
2. For the pan-seared shrimp, pat it dry with a paper towel after making sure the shrimp is clean. Then cook the shrimp on high heat to prevent them from boiling rather than searing.
3. Clean the parsley and cilantro in a medium-sized bowl with baking soda and water, then rinse and drain with a fine mesh strainer.
4. Cook the pasta last to prevent it from overcooking and getting mushy.

How to Make This Chimichurri Shrimp Pasta in 30 Minutes or Less

Prep: Place the frozen shrimp in a medium-sized bowl, and rinse with cold water for a quick defrost. Then devein, clean, and rinse the Argentinian red shrimp, and pat dry. Then season the shrimp with onion salt, and set aside.

**As mentioned above, Trader Joe’s Wild Argentinian Shrimp is typically deveined and cleaned. Make sure to check twice.

For the pasta, fill a small or medium pot with filtered water and salt, and set it on the stovetop on medium heat.

While the pasta water is slowly heating up, continue with the following:

Chimichurri Sauce

1. Clean and rinse the herbs, and make the chimichurri in the food processor- add the remaining ingredients, garlic, salt, red wine vinegar, and lemon juice, and pulse for 5-7 seconds. Set Aside.

Shrimp:

2. Place a large skillet over medium to high heat. Add the avocado oil once the pan is hot, and carefully place the shrimp on the pan. Cook on each side for 3-4 minutes, then set aside.

Pasta:

Once the salt water starts to boil, add the pappardelle (or your pasta of choice) and cook for 10-12 minutes or until the pasta is al dente.

Mix The Pasta With The Shrimp and Chimichurri:

Then add the pasta to the pan with the shrimp that was set aside, and add the butter and chimichurri and mix with tongs. The pan will be warm enough to let the butter. Make sure the pasta is well coated, and enjoy!

Wild Argentinian Shrimp with Chimichurri Pasta Variations

Try this recipe with a different type of pasta, like angel-hair pasta, rather than pappardelle. Try this one-pan angel hair chimichurri pasta recipe.

Chimichurri butter is a great way to make this recipe more than once. Keep this chimichurri compound butter in the refrigerator for a quick chimichurri pasta!

Low-carb or gluten-free If you’re on a low-carb diet or gluten-free, replace the pasta with spaghetti squash or turn this into an arugula salad.

Instead of argentine red shrimp, try grilled salmon or seared tuna.

Trade the chimichurri for pesto and turn this into a shrimp pesto pasta or pesto pasta salad.

Swap the pasta for tacos, and turn this into chimichurri shrimp tacos.

Check out the latest web stories for this pan-seared Argentinian shrimp with chimichurri pasta.

FAQs

Wild Argentinian Shrimp with Chimichurri Pasta

Print Recipe

Garlicky, and zesty chimichurri sauce with pappardelle pasta with red Argentine shrimp

Course Brunch, Dinner, Lunch

Cuisine Argentina

Keyword buttery pappardelle pasta, Chimichurri, chimichurri pasta, raw argentine red shrimp, red argentine shrimp, wild argentinian shrimp

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 people

Calories 309

Author Olga Muñoz

Equipment

• 1 Large Skillet
• 1 Medium Pot
• 1 Food processor
• 1 Lemon Squeezer
• 1 Chef Knife
• 1 Cutting Board

Ingredients

Shrimp

• 1 lb Raw Red Argentinian Shrimp
• 1/8 tsp Onion Salt To season the shrimp. Go with only onion powder if you're preference is to maintain low sodium levels.
• 1/2 tbsp Avocado Oil

Chimichurri

• 1/2 cup Fresh Parsley
• 1/2 cup Fresh Cilantro
• 1 Fresh Red Chili Pepper Adjust based on heat preference. Substitute the red chili pepper with red pepper flakes if that's all you have available.
• 4 Garlic Cloves
• 1 tsp Fresh Oregano Or 1/2 tsp dried oregano
• 1 tbsp Red Wine Vinegar
• 1 Lemon Juice of a Lemon

Pasta

• 4 cups Salty Water
• 3/4 lb Organic Pappardelle Nests
• 2 tbsp Butter

Instructions

Prep:

• Place the frozen shrimp in a medium-sized bowl, and rinse with cold water for a quick defrost. Then devein, clean, and rinse the Argentinian red shrimp, and pat dry.

  Then season the shrimp with 1/8 tsp of onion salt, and set aside. Try garlic powder instead of onion salt, if preferred.

  **As mentioned above, Trader Joe's Wild Argentinian Shrimp is typically deveined and cleaned. Make sure to check twice.

  For the pasta, fill a small or medium pot with filtered water and salt, and set it on the stovetop on medium heat.

  While the pasta water is slowly heating up, continue with the following:
  

Chimichurri

• Clean and rinse the herbs, and make the chimichurri in the food processor- add the remaining ingredients, garlic, salt, red wine vinegar, and lemon juice, and pulse for 5-7 seconds. Set Aside.

  By Hand:

  If desired, quickly chop the parsley, cilantro, and oregano. Deseed the chili pepper, finely dice, and add it to the chopped herbs and mix in a bowl, then, the juice of a lemon, tbsp of red wine vinegar, and salt.
  

Shrimp

• Place a large skillet over medium to high heat. Add the avocado oil once the pan is hot, and carefully place the shrimp on the pan. Cook on each side for 3-4 minutes, then set aside.
  

Pasta

• Once the salted water starts to boil, add the pappardelle (or your pasta of choice) and cook for 10-12 minutes or until the pasta is al dente.
  

Combine

• Mix The Pasta With The Shrimp and Chimichurri:

  Add the pasta to the skillet with the shrimp set aside earlier. Add the butter, slowly and gradually add the chimichurri, and carefully mix with tongs.
  
• **The pan will be warm enough for the butter to melt.

  Make sure the pasta is well coated, and enjoy!
  

Notes

1. Thaw the shrimp, clean it, and rinse well. Trader Joe’s has the best wild Argentinian shrimp, and it’s typically deveined and cleaned, but it’s important to check twice. I have found that they may miss one or two in a one-pound bag.
2. For the pan-seared shrimp, pat it dry with a paper towel after making sure the shrimp is clean. Then cook the shrimp on high heat to prevent them from boiling rather than searing.
3. Clean the parsley and cilantro in a medium-sized bowl with baking soda and water, then rinse and drain with a fine mesh strainer.
4. Cook the pasta last to prevent it from overcooking and getting mushy.

Lastly, add the butter and chimichurri to the skillet last. Allow the butter to melt off the heat.  Adding the chimichurri to the warm (not hot) pan will keep the greens vibrant and zesty.