Ingredients
Method
- First, cook the pasta in salted water according to the package instructions. Then save some pasta water (more than the recipe states in case you need it), drain, and set aside.
- Preheat the olive oil in a large pan over medium heat.
- Place the shrimp in a bowl. Add the olive oil and seasonings. Then toss until the shrimp are evenly covered.
- Now sauté the shrimp for 3-4 minutes until they are cooked through. Then transfer to a plate and set aside.
- Next, add more olive oil, cherry tomatoes, garlic, shallot, and red pepper flakes to the same pan. Season with salt and pepper. Occasionally stir everything and let the cherry tomatoes blister. Lower the heat when necessary so the garlic doesn't burn.
- Add the white wine and pasta water to the pan. Let everything simmer for around 1 minute.
- Add the parsley, cooked pasta, and shrimp. Toss until the pasta is evenly covered in sauce and the shrimp are heated up (about 2 minutes). Add more pasta water if the sauce doesn't cling to the pasta.
- Shortly before serving, finish off with lemon juice. Season with more salt and pepper if needed.
- Garnish with freshly grated parmesan cheese and enjoy!
Nutrition
Notes
Ingredient Swap: I often use a dry vermouth instead of white wine when that's what I have open, it adds a lovely herbal note that works well with the garlic.
Storage Tip: This pasta is best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to two days.
The pasta will absorb the sauce, so I like to add a tiny splash of water or broth when reheating to loosen it up.
Make-
Ahead Trick: You can prep the shrimp with its seasonings and chop the garlic, shallot, and parsley a few hours ahead.
Keep them separate in the fridge, and the actual cooking will feel incredibly fast.
Common Mistake: My biggest lesson here is not to rush the tomatoes and garlic.
If your heat is too high, the garlic will turn bitter in seconds.
I keep it at a steady medium and let the tomatoes slowly blister and release their juices for the best flavor base.
Serving Suggestion: I always serve this with extra lemon wedges on the side.
A final squeeze of fresh lemon juice right at the table really brightens up each bite and cuts through the richness.
Equipment Note: If you don't have a pan large enough to toss the pasta and sauce together at the end, I simply mix everything in the pot I used to cook the pasta.
It works just as well.