Description
Indulge in a rich and creamy Pasta Spaghetti with Grilled Shrimps Béchamel Sauce, a dish that brings together tender spaghetti, smoky grilled shrimp, and a velvety béchamel sauce. This seafood pasta is easy to make, restaurant-quality, and packed with flavor—perfect for a special dinner or a satisfying weeknight meal.
Ingredients
Scale
For the Spaghetti:
- 12 oz (340 g) spaghetti
- 1 tablespoon olive oil
- Salt, to taste
For the Grilled Shrimp:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (warmed)
- ¼ teaspoon ground nutmeg
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for extra richness)
For Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Red pepper flakes (optional, for heat)
Instructions
1. Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to the package instructions until al dente.
- Drain, toss with olive oil, and set aside.
2. Grill the Shrimp
- In a bowl, mix shrimp, olive oil, minced garlic, paprika, oregano, salt, and black pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook shrimp for 2-3 minutes per side, until they turn pink and opaque.
- Remove from heat and set aside.
3. Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until lightly golden.
- Slowly pour in warm milk, whisking continuously to prevent lumps.
- Add nutmeg, salt, black pepper, and Parmesan cheese. Stir until the sauce thickens (3-5 minutes).
4. Assemble the Dish
- Toss the cooked spaghetti with the béchamel sauce.
- Plate the pasta and top with grilled shrimp.
- Garnish with fresh parsley, Parmesan, and red pepper flakes if desired.
5. Serve & Enjoy
- Serve immediately while warm.
- Pair with garlic bread, a fresh salad, or white wine.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a saucepan over low heat, adding a splash of milk to restore creaminess.
- Gluten-Free Option: Use gluten-free pasta and substitute cornstarch for flour in the béchamel sauce.
- Spice Level: Adjust heat with extra paprika or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Grilling
- Cuisine: Italian-Inspired