Easy Camping Shrimp Pasta
A quick and flavorful shrimp pasta that comes together in just 30 minutes, perfect for cooking over a campfire or on the stovetop. With frozen shrimp, Manchego cheese, and a touch of lemon, this dish is simple, delicious, and great for both camping and home cooking
Servings 5 servings
Calories 440kcal
Ingredients
- ½ kg frozen shrimp (shell-off for convenience)
- 450 g pasta of choice rigatoni or penne
- 3 tbsp butter
- 1 small onion, diced
- 1 tsp Old Bay Seasoning see blog note
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1 cup manchego cheese, grate or grated mozzarella cheese
- ¼ red onion, diced
- ¼ cup olives
Instructions
- Thaw the Shrimp – Take frozen shrimp out of the freezer 30-40 minutes before cooking.
- Cook the Pasta – Boil a pot of water over the fire or camp stove and cook the pasta until al dente (slightly undercooked is fine). Reserve 1 cup of pasta water, drain the rest, and set aside.
- In a cast iron pan over the fire, melt butter and sauté the diced onion until soft and fragrant.
- Add the shrimp to the pan, then season with bay spice blend, garlic, salt, and pepper. Cook until pink and slightly crispy on the edges.
- Add the cooked pasta, manchego cheese, and reserved cup of pasta water to the pan and toss everything together.
- Remove from heat and top with red onions and olives for a fresh, briny finish.