Real Recipes From Real Home Cooks ®

shrimp pasta with browned butter & sage sauce

Recipe by
Laurie Sanders
Seattle, WA

This versatile recipe can be made with any number of vegetables including flat leaf Italian parsley, spinach, peapods, asparagus or whatever is in season. The same is true for the pasta. I've used tortellini, ravioli, spaghetti, orecchiette and angel hair. For the onions, I've used green onions or red and or white or even a couple shallots. I've done steamed mussels or clams instead of shrimp or along with the shrimp. A squeeze of fresh lemon juice or a splash of white wine is welcome just reduce the amount of pasta water you use. Jane's Krazy salt is a great finisher for this dish.

yield 2 -4
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For shrimp pasta with browned butter & sage sauce

  • 1 c
    trader joe's mini cheese ravioli
  • 4 lg
  • 1-2 md
  • 1 bunch
    green onions
  • 1/2 md
    bell pepper
  • 12 sm
    cherry or plum tomatoes
  • 12 lg
    raw shrimp
  • 1/4 c
  • 3-4 lg
    fresh sage leaves
  • 2 clove
  • 1 c
    parmesan reggiano cheese

How To Make shrimp pasta with browned butter & sage sauce

  • 1
    Cook the pasta as directed with a tablespoon of salt in the water. For the mini raviolis, it takes 17 minutes. Do not drain and ready the other ingredients while the pasta cooks. You will be adding some of the pasta cooking water to the sauce.
  • 2
    Slice up the mushrooms, zucchini, peppers and onions. Add a tablespoon or two of olive oil to your saute pan and saute the veggies until they are just starting to cook. About 3 to 4 minutes on high add a little salt and pepper as they cook. Remove from pan and set aside. Pull the tails off the raw shrimp and if the shrimp are large, cut each in half. Cut all the tomatoes in half.
  • 3
    Mince up the sage leaves and garlic and set aside. Add the butter to the saute pan and cook until browned. Be careful and swirl the butter as it starts to brown. It will get foamy and nutty smelling as it browns. Once it is a deep goldy brown color, add the sage and garlic and the raw shrimp. As the shrimp starts to turn pink, add the veggies back into the pan. Add some of the cooking water from the pasta as well -- about 1/2 cup and up to 1 cup.
  • 4
    Drain off the rest of the water from the pasta and add it to your saute pan. Saute everything for another 1-2 minutes and then add a handful of fresh parmesan reggiano cheese and the halved tomatoes. Add salt & pepper to suit your taste. The pasta water is salty as is the butter and cheese so you may not need much additional salt. Stir until the cheese melts and serve.

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