Spaghetti con Gamberi (Spaghetti with Shrimp)

Spaghetti con Gamberi (Spaghetti with Shrimp)

Spaghetti con Gamberi (Spaghetti with Shrimp)

Spaghetti con Gamberi is a classic Italian dish, offering a perfect combination of tender shrimp and al dente pasta, all brought together with a flavorful sauce made from garlic, white wine, cherry tomatoes, and fresh herbs. It’s a fresh and light dish that brings out the natural sweetness of the shrimp, with the pasta soaking up the aromatic sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: Easy

Ingredients (serves 2)

• 200g spaghetti (preferably bronze-cut for better texture)

• 300g fresh shrimp (peeled and deveined)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1/2 cup dry white wine

• 10 cherry tomatoes, halved

• 1/4 teaspoon red pepper flakes (optional, for heat)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon fresh parsley, chopped

• Zest and juice of 1 lemon

• 1 tablespoon unsalted butter (optional, for richness)

Preparation:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add the spaghetti and cook according to the package instructions, until al dente.

• Reserve 1/2 cup of pasta cooking water before draining the pasta. Set aside.

2. Sauté the Shrimp:

• While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

• Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque.

• Season with salt, pepper, and red pepper flakes (if using). Remove the shrimp from the skillet and set aside.

3. Prepare the Sauce:

• In the same skillet, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

• Add the cherry tomatoes and cook for another 3-4 minutes, until they soften and release their juices.

• Add a bit of the reserved pasta water to create a light sauce.

4. Combine Pasta and Shrimp:

• Add the cooked spaghetti directly into the skillet with the sauce, tossing to coat the pasta evenly.

• Stir in the lemon zest, lemon juice, and the cooked shrimp. Add the butter (if using) for extra richness and toss to combine.

5. Serve:

• Plate the spaghetti and shrimp, ensuring an even distribution of shrimp and tomatoes.

• Garnish with freshly chopped parsley and an extra drizzle of olive oil, if desired.

• Serve with additional lemon wedges for a fresh burst of citrus.

Chef's Tip:

For added depth of flavor, you can add a splash of seafood stock or broth along with the white wine to enhance the sauce. If you prefer a creamier version, you can stir in a small amount of heavy cream or half-and-half toward the end of cooking.

Wine Pairing:

• Falanghina: A crisp and aromatic white wine from Campania that pairs beautifully with the light, citrusy flavors in this dish.

• Vermentino: A refreshing white wine with herbaceous notes, perfect for complementing the shrimp and the freshness of the tomatoes.

• Chardonnay: A light, unoaked Chardonnay works well, providing a smooth, slightly creamy texture that complements the shrimp and pasta.

By Master Chef Gianluca Deiana Abis