Garlic Shrimp Pasta with Cherry Tomatoes and Lemon Zest

Pasta with Shrimp (Pasta con Gamberoni)

Category: Main Course
Servings: 4

Ingredients:

Nutritional Information (per serving):

(Note: Nutritional values are approximate and may vary based on specific brands and ingredient choices.)

Preparation Instructions:

1. Prepare the shrimp: Begin by cleaning the shrimp. Remove the heads, legs, and shells, then make a shallow incision along the back to remove the intestines. Set the shells aside for the fumetto (flavorful broth).

2. Prepare the vegetables: Cut the cherry tomatoes in half for the fumetto and into quarters for the sauce. Peel and chop the shallots into rough pieces.

3. Make the fumetto (shrimp broth): In a large pot, heat some olive oil and sauté the chopped shallots until softened. Add the shrimp shells and toss them briefly to infuse the oil with flavor. Add the parsley stems (if available), then pour in 1 liter of water. Bring to a simmer and cook for 30 minutes, skimming off any foam that rises to the surface. Once done, strain the broth and discard the solids.

4. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil for the pasta. Add the spaghetti and cook for about 3-4 minutes less than the recommended time, as the pasta will finish cooking in the sauce.

5. Prepare the shrimp sauce: In a large pan, heat some more olive oil. Add the dried chili pepper and garlic cloves (keeping them whole and lightly smashed). Allow the oil to infuse with the garlic and chili for a minute or two. Add the shrimp to the pan, cooking them for a few minutes until they turn pink. Pour in the white wine and allow it to evaporate completely, leaving behind the flavorful base. Once the wine has evaporated, remove the shrimp and garlic, setting the shrimp aside, and keep them covered.

6. Make the sauce: In the same pan, add the quartered cherry tomatoes. Cook them for a few minutes, allowing them to soften and release their juices. The tomatoes should slightly break down, creating a fresh, light sauce base.

7. Finish cooking the pasta: By now, the pasta should be nearly done. Drain it, making sure to reserve a little pasta water, and transfer the almost-cooked spaghetti to the pan with the tomatoes. Stir well to combine. Begin adding the prepared fumetto in small amounts, just like you would for risotto, letting the pasta absorb the broth and finish cooking in the flavorful sauce. Keep adding the fumetto until the pasta is perfectly cooked, al dente, and coated with a creamy sauce.

8. Combine and serve: Once the pasta is cooked and the sauce has thickened, add the shrimp back into the pan, stirring them gently through the pasta. Season with salt, white pepper, and a touch of freshly ground black peppercorns to taste.

9. Garnish and serve: Finish the dish by sprinkling it with freshly chopped parsley and a bit of lemon zest for a fresh, aromatic finish.

Your Pasta with Shrimp (Pasta con Gamberoni) is now ready to be served. This dish, bursting with fresh flavors from the shrimp, tomatoes, and aromatic herbs, is the perfect balance of richness and lightness—ideal for a cozy dinner or a special gathering.

Cooking Tips:

• Shrimp Selection: Choose large, fresh shrimp for the best flavor. If using frozen shrimp, be sure to thaw them completely before cooking.
• Fumetto Flavor: The shrimp shells provide a rich and deep flavor to the fumetto. Don’t skip this step as it significantly enhances the final taste of the dish.
• Adjusting Consistency: If the sauce seems too thick while cooking the pasta, simply add more of the fumetto or pasta water to achieve your desired consistency.
• Wine: A dry white wine works best to balance the dish. Avoid overly sweet wines, as they can overpower the delicate flavors of the shrimp and tomatoes.

Enjoy your delightful meal of Pasta con Gamberoni and impress your guests with this delicious and flavorful seafood pasta!