Description
A decadent yet easy pasta dish combining succulent shrimp, velvety tomato-cream sauce, and bright Mediterranean flavors. No alcohol or pork needed—lemon juice and cherry tomatoes provide acidity for a fresh, restaurant-quality result.
Ingredients
250g spaghetti
250g raw shrimp (peeled, deveined; tails on for presentation)
2 cloves garlic (thinly sliced)
1 tbsp olive oil (extra virgin for best flavor)
1 small fresh chili (optional)
2 tbsp tomato paste
200g cherry tomatoes (halved)
200ml vegetable stock
100ml heavy cream
1 tbsp freshly squeezed lemon juice
Salt and black pepper to taste
1 tbsp pasta water (reserved from cooking)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving 1 tbsp pasta water.
Heat olive oil in a skillet over medium heat. Sear shrimp for 1 minute per side until pink and opaque. Remove and set aside.
In the same skillet, sauté garlic and chili (if using) for 30 seconds. Add tomato paste and cook 2 minutes until caramelized.
Stir in cherry tomatoes, vegetable stock, and a pinch of salt. Simmer 5 minutes until thickened.
Reduce heat, add cream and lemon juice. Mix well, then stir in cooked spaghetti and reserved pasta water to create a glossy sauce.
Toss with seared shrimp and serve immediately, garnished with black pepper.
Notes
Use linguine or fettuccine for a sturdier alternative.
Adjust chili quantity based on spice preference.
Sealing the sauce with pasta water ensures optimal emulsification and shine.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Stovetop
- Cuisine: Mediterranean / Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg