The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

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  • Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

  • Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Reviews (8)

95 Ratings
  • 5 star values: 21
  • 4 star values: 27
  • 3 star values: 22
  • 2 star values: 22
  • 1 star values: 3
Rating: 5 stars
10/18/2017
Loved it. Made it as written, but used approx. 1 teaspoon of lemon juice....just family preference! Will definitely make it again.
Rating: Unrated
08/16/2015
Didn't follow exactly but close. Absolutely delicious and came together really quickly. Will definitely make again.
Rating: Unrated
09/09/2012
This was so good, my husband went back for thirds!! Something he rarely does. It also reheated nicely the next day for lunch. The fresh parsley made it. Also know your red pepper flakes. We raise and dry our own so it's hotter than most. I cut way back on the amount and it was still almost too hot. Next time I'll cut back even more. We also added fresh grated parmasean and romano. This recipe went straight into my book of all time favorites immediately!!
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Rating: Unrated
11/24/2011
My husband and I like this recipe but though the wine flavor was too much. When I made it again, I used GARLIC wine from a local mom-and-pop winery and we LOVED it. After all, you can NEVER have too much garlic! lol
Rating: Unrated
08/03/2011
Made this for dinner tonight. It was light, delicious, and both my husband and I loved this dish and I will definitely make it again. I followed the recipe exactly.
Rating: Unrated
12/08/2010
I didn't have enough shrimp, so after Step 2, I put it aside in a bowl and added 3 small tilapia fillets to the pan (with a little more olive oil, salt
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Rating: Unrated
11/13/2010
I don't see anything in the recipe that says to reheat or cook in broth? Is it possible you misread it?
Rating: Unrated
10/20/2010
Cooking the shrimp, then reheating in the broth. Wouldn't this make the shrimp overcooked and tough?