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Shrimp Spaghetti Recipe

Recipe by Pedro M. A. Neves

This classic Italian shrimp spaghetti combines al dente pasta with plump Gulf shrimp in a light garlic and white wine sauce finished with fresh parsley and a squeeze of lemon. The dish balances simplicity with elegance, allowing the natural sweetness of the shrimp and quality of the pasta to shine through. Ready in under 30 minutes, it's perfect for weeknight dinners or entertaining guests.

Ingredients

• 400 g spaghetti (14 oz)
• 500 g large shrimp, peeled and deveined (1.1 lb)
• 6 cloves garlic, thinly sliced
• 120 ml dry white wine (½ cup)
• 60 ml extra virgin olive oil (¼ cup)
• 30 g fresh flat-leaf parsley, chopped (1 oz)
• 1 lemon, zested and halved
• ¼ teaspoon red pepper flakes
• 2 liters water (8 cups)
• 10 g sea salt (2 teaspoons)
• Black pepper to taste
• 30 g Parmigiano-Reggiano, finely grated (1 oz) - optional

Instructions

1. Bring 2 liters of water to a rolling boil in a large pot. Add 10 g sea salt and stir until dissolved. Add spaghetti and cook according to package directions until al dente, about 9-11 minutes. Reserve 120 ml of pasta water before draining.

2. While pasta cooks, heat 60 ml olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Increase heat to medium-high. Add shrimp to the skillet in a single layer and cook for 2 minutes without stirring, allowing them to develop a light golden color on one side.

4. Flip the shrimp and cook for another 1-2 minutes until they begin to curl. Pour in the white wine, scraping the bottom of the pan to release any browned bits. Simmer for 2-3 minutes until the liquid reduces by half.

5. Add the lemon zest to the skillet and stir to combine. Taste and adjust seasoning with black pepper and additional salt if needed.

6. Add the drained spaghetti directly to the skillet with the shrimp. Toss continuously for 1-2 minutes, adding reserved pasta water gradually (about 60-90 ml) until the sauce coats the pasta evenly and reaches a silky consistency.

7. Remove from heat. Stir in the fresh chopped parsley and squeeze juice from the lemon halves over the dish. Toss gently to combine.

8. Divide among four warm bowls or plates. Serve immediately with grated Parmigiano-Reggiano on the side if desired.

Substitutions

• Use large sea scallops instead of shrimp for a similar texture and elegant presentation
• Substitute dry vermouth for white wine if preferred, using the same quantity
• Replace fresh parsley with fresh mint or basil for a different herbal note
• For gluten-free, use gluten-free spaghetti and cook according to package directions

Tips

• Do not overcook the shrimp; they toughen quickly. Remove them from heat as soon as they are pink and just cooked through
• Reserve pasta water before draining—the starch in it helps create a silky sauce that clings beautifully to the noodles
• Buy shrimp the day you plan to cook them, or thaw frozen shrimp in the refrigerator for several hours before use

Shrimp spaghetti, or Spaghetti ai Gamberetti, reflects the Italian coastal tradition of preparing simple seafood dishes that highlight fresh ingredients. This dish is particularly popular in Southern Italy and along the Mediterranean coast, where shrimp and white wine are readily available and represent the essence of Italian coastal cooking.

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