Shrimp Pasta Recipe, Mediterranean-Style
20 minutes or less is all it takes to make this bright garlic shrimp pasta recipe! Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. To save time, get the pasta cooking and make the rest in the meantime!
- ¾ lb thin spaghetti
- Kosher salt
- Extra virgin olive oil
- 1 lb large shrimp peeled and deveined (thawed if frozen)
- Black pepper
- ½ red onion chopped
- 5 garlic cloves minced
- 1 teaspoon dry oregano
- ½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- 1 cup dry white wine I used Pinot Grigio
- 1 lemon zested and juiced
- Large handful chopped fresh parsley about 1 cup packed
- 2 to 3 vine ripe tomatoes chopped
- Parmesan cheese to your liking.
- Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
- In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
- Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
- Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.
- Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.
- To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!
- To make this recipe ahead: Cook the pasta and prepare the sauce one night in advance. Store them separately in the fridge in tight-lid containers. Don’t cook the shrimp until just before serving. Warm the sauce and the pasta over medium heat, adding a bit of pasta water as needed. Add the cooked shrimp and follow the recipe.
- Storage: Leftovers can be stored in the fridge for 2 nights.