Garlicky Shrimp Pasta with White Wine and Lemon

We’re pasta lovers around here, but there is a reason this one is top of my family’s list. Shrimp and pasta are a match made in heaven! 

I’ll often serve my shrimp scampi over angel hair pasta. But this time, I tossed the shrimp in a a light Mediterranean sauce–with garlic, fresh tomatoes, white wine, and lemon juice. It is next level delicious.

This garlic shrimp pasta recipe is like fine dining in the comfort of your own home. Best part, you can make it in 20 minutes or less!

Ingredients and Substitutions 

Here’s what you need to make this shrimp pasta recipe:

• Pasta: I used spaghetti, but shrimp pasta isn’t picky. Use any pasta shape you like or have on hand. 
• Seasoning: Dried oregano, red pepper flakes (or Aleppo pepper), kosher salt, and black pepper. 
• Dry white wine: It doesn’t need to be expensive, but use a something tasty enough to drink (I used Pinot Grigio). 
• Olive oil: Use a high quality extra virgin variety for the best flavor. 
• Shrimp: Frozen shrimp works great! Simply thaw it overnight in your fridge, or in a bag in cold water for 20 minutes or so.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Red onion: Swap with yellow onion, white onion, or shallot. 
• Garlic: Green onion can also work here, or simply reduce the amount if you’re sensitive to garlic. 
• Lemon zest and juice: Lime could work in a pinch.
• Parsley: Swap with basil or dill. 
• Tomatoes: Use grape or cherry tomatoes if it’s off-season, as they tend to be sweeter. 
• Parmesan cheese: Adds a good umami-boost, but simply leave it off for a dairy free option.

How to Make Shrimp Pasta

Everything comes together quickly, so it’s best to get your prep done first. Here’s the step-by-step:

• Get ready. Bring a large pot of water to a boil. Chop 1/2 of a red onion. Mince 5 garlic cloves. Zest and juice 1 lemon, and chop 2-3 vine-ripe tomatoes. Ready yourself 1 cup of chopped parsley. Peel and deveigh 1 pound of large shrimp.
• Cook the pasta. Salt the boiling water generously and add 3/4 pound spaghetti. Cook according to package to al dente (about 9 minutes). Reserve a half cup of the starchy pasta cooking water before draining.
• Meanwhile, cook the shrimp. In a large pan, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shrimp. Cook until pink on both sides, 2-3 minutes per side. Transfer the shrimp to a side plate for now.
• Saute the aromatics. Add little more extra virgin olive oil to the pan, if needed. Reduce the heat to medium-low. Add the onion, garlic, 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper). Cook for 2 minutes, stirring constantly. Add 1 cup dry white wine and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce, then add the lemon zest and juice.
• Combine. Add the chopped parsley, tomatoes, and a pinch of salt. Toss about for about 30 to 40 seconds, then add the cooked pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if needed to make a glossy sauce. 
• Finish and serve. Toss in the cooked shrimp and allow to warm through briefly, about 30 seconds. Remove the pasta from heat. Sprinkle with grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!

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