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Shrimp Pasta

In this delicious twist on shrimp scampi, a light sauce with garlic, onions, white wine, and lemon juice give the simple pasta plenty of fresh zing. And feel free to save time with frozen shrimp–simply thaw it in your fridge overnight, or in a bag with cold water for 20 minutes or so.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Calories: 512.8
Ingredients Method Notes

Ingredients
  

  • 3/4 pound spaghetti
  • Kosher salt
  • Extra virgin olive oil
  • 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 ((I used 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
  • Freshly grated parmesan cheese, (for garnish)

Method
 

  1. Cook the pasta. Bring a large pot of water to a boil. Once boiling, salt generously and add the spaghetti. Cook according to package to al dente (about 9 minutes). Reserve a half cup of the starchy pasta cooking water before draining.
  2. Meanwhile, cook the shrimp. In a large pan, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shrimp. Cook until pink on both sides, 2-3 minutes per side. Transfer the shrimp to a side plate for now.
  3. Saute the aromatics. Add little more olive oil to the pan, if needed. Reduce the heat to medium-low. Add the onion, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 2 minutes, stirring constantly. Add the wine and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce, then add the lemon zest and juice.
  4. Combine. Add the chopped parsley, tomatoes, and a pinch of salt and pepper. Toss about for about 30 to 40 seconds, then add the cooked pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if needed to make a glossy sauce.
  5. Finish and serve. Toss in the cooked shrimp and allow to warm through briefly, about 30 seconds. Remove the pasta from heat. Sprinkle with grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!

Notes

  • For perfectly cooked shrimp, look for a bright pink color and a firm texture; they should curl slightly but not be overly tight.
  • To prevent your pasta from becoming dry, reserve a bit of the starchy cooking water and add it gradually to your sauce for a silky finish.
  • If you don’t have white wine on hand, a splash of chicken or vegetable broth can work as a great substitute, adding depth without the acidity.
  • To save time, you can prep your ingredients ahead: chop the onions, garlic, and tomatoes, and marinate the shrimp in olive oil, lemon juice, and spices for about 15 minutes before cooking.
  • Store any leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a pan with a splash of olive oil to prevent sticking and dryness.