Description
This vibrant shrimp pasta dish combines perfectly cooked spaghetti with succulent shrimp, fresh tomatoes, garlic, and a zesty lemon and white wine sauce. Enhanced with red pepper flakes and a sprinkle of Parmesan, it offers a delightful balance of flavors that’s quick and easy to prepare, making it an ideal weeknight meal.
Ingredients
Scale
Pasta
- 3/4 pound spaghetti
- Kosher salt, for pasta water
- Reserved pasta cooking water, 1/2 cup
Shrimp & Sauce
- 2 tablespoons extra virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined (thawed if frozen)
- 1/2 red onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes or 1 teaspoon Aleppo pepper
- 1 cup dry white wine (such as Pinot Grigio)
- 1 lemon, zested and juiced
- Large handful chopped fresh parsley (about 1 packed cup)
- 2 to 3 vine-ripe tomatoes, chopped
- Black pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta cooking water before draining the pasta.
- Cook the shrimp: In a large pan, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
- Sauté the aromatics: Add additional olive oil to the pan if needed. Reduce heat to medium-low. Add chopped red onion, minced garlic, dried oregano, and red pepper flakes or Aleppo pepper. Cook for 2 minutes, stirring constantly until fragrant and softened. Pour in white wine and scrape the pan to loosen any browned bits. Let the wine reduce for 1 minute, then stir in lemon zest and juice.
- Combine ingredients: Add chopped parsley, diced tomatoes, and a pinch of salt and black pepper. Toss gently for 30-40 seconds to combine flavors. Add the drained pasta to the pan and toss to coat in the sauce. If the sauce needs loosening, add some reserved pasta cooking water to create a glossy texture.
- Finish and serve: Return cooked shrimp to the pan and warm through for about 30 seconds. Remove from heat. Sprinkle freshly grated Parmesan cheese and extra red pepper flakes or Aleppo pepper on top. Serve immediately for best flavor and texture.
Notes
- Use fresh shrimp for the best texture and flavor, but frozen shrimp thawed completely also work well.
- Adjust the amount of red pepper flakes according to your spice preference.
- Reserve pasta water is key to making a smooth, glossy sauce that clings to the pasta.
- Pinot Grigio or other dry white wines complement seafood dishes well, but any dry white wine will work.
- For a dairy-free version, omit the Parmesan cheese garnish.
