Zesty Garlic Shrimp Pasta
Juicy shrimp sautéed with garlic, shallots, and a touch of Fresno pepper, tossed in a tangy lemon and white wine sauce, then served over al dente spaghetti. Topped with Parmigiano and fresh parsley, this dish is fast, flavorful, and perfect for a weeknight dinner.
Equipment
- 1 large pot (for boiling pasta)
- 1 medium to large saucepan (for sauce and shrimp)
- 1 colander (for draining pasta)
- 1 cutting board (for chopping ingredients)
- 1 knife (for slicing garlic, shallot, and pepper)
- 1 wooden spoon or spatula (for stirring)
Ingredients
- 1 pound dry spaghetti
- 5 tablespoons olive oil divided
- 2 pounds peeled and deveined shrimp 16/20 size
- 6 garlic cloves thinly sliced
- 1 small shallot peeled and finely diced
- 1 small Fresno pepper seeded and diced (or 1–2 tsp red pepper flakes)
- Juice of 1 lemon divided
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1 cup grated Parmigiano Reggiano
- ¼ cup fresh parsley finely minced
- Zest of ½ lemon
- Coarse salt and freshly cracked black pepper to taste
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Use about 1–2 tablespoons of coarse salt per gallon of water to enhance the pasta’s flavor. Add the spaghetti and stir gently to prevent sticking. Cook according to package directions, usually 8–10 minutes, until al dente—tender but still firm. Stir occasionally for even cooking. Reserve 1–1½ cups of the pasta water, then drain the spaghetti and set aside. Do not rinse; the residual starch helps the sauce cling perfectly.
- Sear the Shrimp: Heat 4 tablespoons of olive oil in a medium-to-large saucepan over medium heat. Once the oil shimmers, add the peeled and deveined shrimp in a single layer. Season with coarse salt and freshly cracked black pepper. Sear for approximately 90 seconds per side until the shrimp curl into a loose “C” shape and turn opaque. Avoid overcooking to prevent rubberiness. Remove the shrimp from the pan and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add thinly sliced garlic, finely diced shallot, and chopped Fresno pepper. Lightly season with a pinch of salt to release the flavors. Sauté gently for 45–60 seconds until fragrant and slightly golden, stirring frequently. Be careful not to burn the garlic, which can create a bitter taste.
- Deglaze with Lemon and Wine: Squeeze the juice of half a lemon into the pan to brighten the flavors. Pour in the dry white wine, scraping up any caramelized bits from the pan. Simmer for 2–3 minutes, reducing the liquid to about ¾ cup. This concentrated sauce forms the flavorful base that will coat the pasta.
- Incorporate Pasta Water and Butter: Add 1–1½ cups of the reserved pasta water to the pan. Stir in the unsalted butter and let it melt completely, creating a silky, cohesive sauce. Taste and adjust seasoning with salt and pepper as needed.
- Combine Pasta and Sauce: Immediately add the drained spaghetti to the pan. Toss thoroughly to coat each strand with the sauce. The combination of butter, pasta water, and sauce ensures the noodles are flavorful and evenly coated.
- Fold in Shrimp and Parsley: Gently fold the seared shrimp back into the pan along with finely minced fresh parsley. Stir carefully to combine, keeping the shrimp intact and evenly distributed throughout the pasta.
- Final Garnish and Lemon Finish: Add the zest of half a lemon and the remaining juice. Taste and adjust seasoning as needed. Garnish with extra fresh parsley and a sprinkle of Parmigiano Reggiano for flavor and visual appeal. Serve immediately while hot.
Notes
- Pat the shrimp dry before cooking to ensure a proper sear; excess moisture causes steaming and prevents browning.
- Avoid overcrowding the pan when sautéing shrimp; cook in batches if necessary for even texture and color.
- Use freshly grated Parmigiano Reggiano for maximum flavor and creaminess.
- Do not rinse pasta after boiling; the starch on the noodles helps the sauce adhere perfectly.
- Adjust the heat of the dish by adding more Fresno pepper or red pepper flakes, according to taste.
- Reserve some pasta water to help loosen and bind the sauce if needed.
- For added nutrition and color, optional vegetables like spinach, cherry tomatoes, or mushrooms can be incorporated.
- Serve immediately for the best flavor and texture; reheating may slightly alter the shrimp’s tenderness.
