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Shrimp Pasta
By Lidey Heuck
Published Dec. 21, 2023

Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes

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.

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

PREPARATION
Step 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.

Step 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.

Step 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.

Step 4
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
https://cooking.nytimes.com/recipes/1024631-shrimp-pasta