- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 490 kcal
Quick summary
“This Mediterranean pasta features shrimp quickly sautéed in olive oil, enveloped by sweet cherry tomatoes and a sauce emulsified with lemon and butter. A sophisticated and quick recipe that values the freshness of seafood ingredients.”
What you need to know
- Briefly sautéing the shrimp over high heat maintains internal moisture and prevents a rubbery texture.
- The starch-rich pasta cooking water is the technical element that binds the butter and olive oil into a silky sauce.
- Fresh Meyer lemon zest and juice enter at the right moment to cut the fat with vibrant citrus aroma.
Ingredients
Main
- g Good quality fettuccine
- g Medium shrimp cleaned, peeled, and deveined
- g Fresh cherry tomatoes, halved
- cloves Fresh garlic, finely chopped
- unit (or to taste) Fresh red chili (finger chili), seeded and chopped
- unit Sicilian lemon zest
- tablespoons Fresh lemon juice
- tablespoons Extra virgin olive oil
- cup Fresh chopped parsley
- tablespoons Unsalted butter
- cup (optional) Vinho branco seco
- Freshly grated parmesan cheese
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Cook the fettuccine according to the package instructions in salted boiling water, until al dente. It is crucial to reserve a cup of the cooking water before draining the pasta completely.
- While the pasta cooks, season the cleaned shrimp with sea salt, freshly ground black pepper, and half of the lemon zest. Mix gently to coat all the shrimp.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the seasoned shrimp and sauté for only 2-3 minutes, or until they are pink and cooked. Remove the shrimp from the skillet and set them aside carefully.
- In the same skillet, add the remaining olive oil and unsalted butter. Sauté the minced garlic and red pepper for about 1 minute, until fragrant and lightly golden, releasing their essential oils.
- Add the halved cherry tomatoes and cook for 3-4 minutes, until they begin to wilt and release their sweet juices. If using, add the dry white wine and let it evaporate for 1 minute, concentrating the flavors.
- The secret to this recipe is: add a little of the pasta cooking water. Incorporate the Sicilian lemon juice and 1/2 cup of the pasta cooking water to the sauce in the skillet, stirring to emulsify and create a silky and enveloping texture.
- Add the drained fettuccine to the skillet with the prepared sauce. Incorporate the reserved shrimp and the fresh chopped parsley. Mix all ingredients well, adding more pasta cooking water if needed, to reach the desired sauce consistency.
- The professional technique is: finish with the remaining lemon zest, a generous drizzle of fresh olive oil, and freshly grated parmesan cheese. Serve immediately on warmed plates for a complete and memorable gastronomic experience.
Chef's tips
- Dry the cleaned shrimp very well with paper towels before putting them in the hot skillet to brown without releasing water.
- Remove the shrimp from the skillet as soon as they change color and reserve them heated while preparing the tomato emulsion.
- Mix the dough directly in the skillet with the heat on and stir vigorously with tongs to emulsify the sauce.
Variations
- Add torn fresh basil leaves instead of parsley for a classic summer aromatic profile.
- Incorporate a tablespoon of desalted capers into the garlic saute to provide pronounced saline notes.
- Add zucchini grated into thin ribbons sautéed along with the tomatoes to increase the vegetable volume of the dish.
Substitutions
- Fettuccine can be replaced with linguine, durum wheat spaghetti, or fresh egg tagliolini.
- Cherry tomatoes can be swapped for halved ripe grape tomatoes or cubed seeded Roma tomatoes.
- The dry white wine can be replaced by the same measure of pasta water with a few extra drops of lemon juice.
How to store
Store in a sealed container in the refrigerator for at most 2 days. Reheat quickly in a skillet with a drizzle of olive oil and two tablespoons of hot water to recover the fluidity of the emulsion.
Can it be frozen?
Freezing this finished dish is not recommended. Shrimp recooked during thawing becomes fibrous and the butter-starch emulsion breaks, losing its silky texture.
What to serve with
Serve accompanied by slices of toasted ciabatta bread with olive oil, freshly grated parmesan cheese on the side, and a glass of light white wine like Pinot Grigio or Sauvignon Blanc.
Frequently asked questions
Why does reserving the pasta cooking water make such a difference?
The starch dispersed in the hot water binds the molecules of olive oil and melted butter, forming a creamy emulsion without needing heavy cream.
Can I use frozen shrimp to make the recipe?
Yes, provided it thaws completely in the refrigerator and drains very well on absorbent paper before seasoning and taking to the hot griddle.
Can lemon juice curdle the butter in the sauce?
It does not curdle if added together with the dough water over low heat, as continuous agitation ensures the stability of the velvety emulsion.
How to prevent shrimp from becoming rubbery?
Sauté over medium-high heat for at most 2 to 3 minutes until they curl into a 'C' shape and turn pink, removing immediately from the hot pan.
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