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Clean recipe · cooking.nytimes.com

Shrimp Pasta

Consider this the shrimp version of vongole rosso, the classic Italian dish of clams tossed with pasta, tomatoes, garlic and white wine. Swapping the shellfish makes for an easy weeknight dinner. The shrimp’s briny sweetness is the star here, and cherry or grape tomatoes add a burst of acidity as well as a pop of color. Any long pasta shape will work well — just be sure to cook the noodles to al dente to give the dish great texture. Serve with the rest of the white wine and a simple green salad.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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Ingredients

  1. Kosher salt (such as Diamond Crystal)
  2. 1 pound long pasta, such as linguine, fettuccine or spaghetti
  3. 1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
  4. 4 tablespoons unsalted butter
  5. 3 tablespoons extra-virgin olive oil
  6. ¼ cup thinly sliced garlic (about 7 cloves)
  7. 2 pints cherry or grape tomatoes
  8. ¼ teaspoon crushed red pepper, plus more to taste
  9. ½ cup dry white wine, such as Pinot Grigio
  10. ⅓ cup chopped fresh parsley, plus more for serving
  11. Lemon zest, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
  2. Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
  3. Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
  4. Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.