Tender shrimp, silky pasta, and a rich tomato-garlic sauce with a gentle chili warmth and the brightness of lemon — the kind of dinner that feels made for a polished table, yet comes together in just 30 minutes. It is simple, unfussy cooking, with a short ingredient list and a generous payoff in flavor.
Ingredients
- Pasta (spaghetti or linguine) — 320g (11 oz)
- Raw peeled shrimp — 400g (14 oz)
- Crushed tomatoes in their own juices — 400g (14 oz)
- Garlic — 3 cloves
- Olive oil — 2 tbsp
- Dry white wine — 80ml (1/3 cup)
- Tomato paste — 1 tbsp
- Butter — 20g (0.7 oz)
- Red pepper flakes — 1/2 tsp
- Sugar — 1/2 tsp
- Lemon (juice and zest) — 1/2 lemon
- Chopped parsley — 2 tbsp
- Grated Parmesan (for serving) — 30g (1 oz)
- Salt — to taste
- Black pepper — to taste
Step-by-Step Recipe
- Bring a large pot of salted water to a boil for the pasta.
- Prep the ingredients: finely chop the garlic, finely zest the lemon, and squeeze out the juice.
- Heat a skillet over high heat with 1 tbsp olive oil. Quickly sear the shrimp for 1–2 minutes per side until pink, seasoning lightly with salt. Transfer to a plate.
- Add the remaining 1 tbsp olive oil to the same skillet and lower the heat. Stir in the garlic and red pepper flakes, and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the white wine and let it reduce by half. Add the crushed tomatoes, sugar, a pinch of salt, and a little black pepper. Simmer for 6–8 minutes until slightly thickened.
- Meanwhile, cook the pasta until al dente according to the package instructions. Reserve 150 ml (2/3 cup) of the pasta water, then drain.
- Return the shrimp to the sauce, then add the butter, 50–100 ml (3–7 tbsp) of pasta water, and lemon juice to taste. Warm through for 1 minute.
- Add the pasta to the sauce. Toss well, adding a little more pasta water if needed to reach a glossy, silky consistency. Cook together for 1 minute.
- Remove from the heat, fold in the parsley, and finish with Parmesan if you like. Taste and adjust seasoning. Serve immediately.
Nutrition (per serving)
| Item | Per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 32 g |
| Fat | 17 g |
| Carbohydrates | 65 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 980 mg |
Values are approximate for 4 servings and may vary depending on the specific ingredients used.
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Tips and Variations
- Alcohol-free: replace the wine with the same amount of vegetable broth or water plus 1–2 tsp lemon juice.
- Heat level: adjust the red pepper flakes, or swap them for a pinch of sweet paprika.
- Sauce texture: the starchy pasta water helps bind the sauce and gives it a silky finish — add it gradually.
- Creamy version: stir in 50–80 ml (3–5 tbsp) of 20–22% cream at the end for a delicate blush sauce.
- Seafood: some of the shrimp can be replaced with calamari or mussels; cook very briefly so they stay tender.
- Pasta: linguine, spaghetti, tagliatelle, or gluten-free pasta all work well.
- Frozen shrimp: thaw completely and pat dry thoroughly with paper towels so they sear instead of steaming.
What to Serve With It
- Crusty baguette or ciabatta for the sauce.
- A light green salad with olive oil and lemon.
- A glass of dry white wine, if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a couple of tablespoons of water or broth, stirring gently. Do not overheat, or the shrimp may turn rubbery.
Frequently Asked Questions
Can I make the sauce ahead of time?
Yes. You can make the sauce without the shrimp 1–2 days in advance, refrigerate it, and reheat before serving. Sear the shrimp separately and add them at the end to keep them juicy.
What tomatoes work best?
Crushed tomatoes or passata with no added sugar. In winter, good-quality canned tomatoes are ideal.
How do I reduce the heat?
Simply leave out the red pepper flakes or replace them with a pinch of sweet paprika. The garlic, tomatoes, and lemon still give the dish plenty of character.
What can I use instead of shrimp?
Calamari, mussels, or scallops work well. Sear them very quickly over high heat and add them to the sauce at the end.