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wild argentinian shrimp with chimichurri pasta on a plate with a fork
Olga

Wild Argentinian Shrimp with Chimichurri Pasta

5 from 1 vote
Garlicky, and zesty chimichurri sauce with pappardelle pasta with red Argentine shrimp
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch
Cuisine: Argentina
Calories: 309
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Prep:
  1. 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:
    Seasoned wild argentinian shrimp
Chimichurri
  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.
    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
  1. 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.
    pan seared raw argentine shrimp in a large skillet
Pasta
  1. 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
  1. 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.
  2. **The pan will be warm enough for the butter to melt.
    Make sure the pasta is well coated, and enjoy!
    chimichurri pasta with wild red shrimp in skillet with tongs

Nutrition

Calories: 309kcal

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. 

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