Description
This dish is like a Mediterranean sunset on a plate—light, zesty, and full of seaside charm. Juicy shrimp, garlic, herbs, and a splash of white wine make this pasta shine without being heavy. It’s perfect for date night or a simple, elegant dinner at home.
Ingredients
¾ lb thin spaghetti
Kosher salt
Extra virgin olive oil
1 lb large shrimp, peeled & deveined
Black pepper to taste
½ red onion, chopped
5 garlic cloves, minced
1 tsp dried oregano
½ tsp red pepper flakes (or 1 tsp Aleppo flakes)
1 cup dry white wine (like Pinot Grigio)
1 lemon, zested & juiced
1 cup chopped fresh parsley
2–3 vine-ripe tomatoes, chopped
Parmesan cheese (optional, to taste)
Instructions
Cook spaghetti in salted water until al dente. Drain and reserve a bit of pasta water.
In a large pan, heat olive oil and sauté shrimp with salt and pepper for 2–3 mins per side. Remove and set aside.
In same pan, add more oil, sauté onion and garlic until fragrant.
Add oregano, red pepper flakes, tomatoes, and cook 2–3 mins.
Pour in white wine and lemon juice, bring to simmer.
Return shrimp to pan, stir in lemon zest and parsley.
Toss in cooked pasta. Add pasta water if needed to loosen sauce.
Top with Parmesan cheese if desired. Serve warm.
Notes
Zesty, garlicky, and filled with fresh flavors—this is a pasta night that feels like a getaway.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 per serving
- Sugar: 4g per serving
- Fat: 12g per serving
- Carbohydrates: 55g per serving
- Fiber: 3g per serving
- Protein: 28g per serving