Wasfetna

Shrimp pasta

Pasta with shrimp, garlic, chili and cherry tomatoes, finished with lemon and parsley.

Shrimp pasta
Cooking time
35 min
Hands-on time
33 min
Difficulty
Easy
Cuisine
Italian
Calories
740
Contains
Gluten, Shellfish

The shrimp is seared a minute a side and taken out, because every extra second makes it rubbery. Then the sauce is made in the same oil, and the shrimp returns at the end with the pasta and pasta water.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a cup of the cooking water before draining.
  • Wide frying pan — The prawns fry a minute a side and come out, so they do not toughen.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Dry the shrimp and fry them in oil for one minute on each side, then remove them.

    4 min
    You’ll know it’s ready when

    The shrimp is pink and C-shaped.

    Tip: Every extra second means rubbery shrimp.

  3. In the same oil, sauté the garlic and chili peppers for a few seconds, then add the tomatoes.

    6 min
    You’ll know it’s ready when

    The tomatoes have started to fall apart.

  4. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  5. Return the shrimp to the pasta with the cooking water, lemon, and parsley, and stir over low heat.

    5 min
    You’ll know it’s ready when

    The sauce is reduced and coats everything.

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