Mediterranean Shrimp Pasta
A Mediterranean-inspired shrimp pasta with a rich yet light sauce made with garlic, anchovies, capers, and lemon. Perfectly balanced and full of flavor!
Ingredients
- 200 g pasta (e.g., spaghetti, linguine, or fusilloni)
- 200 g peeled shrimp
- 4-5 anchovy fillets in olive oil
- 1 tbsp capers rinsed
- 3 tbsp olive oil
- 2 garlic cloves finely chopped
- ½ chili pepper (or a pinch of red pepper flakes)
- 100 ml white wine
- Zest of ½ lemon
- Juice of ½ lemon
- Handful of fresh parsley finely chopped
- Freshly ground black pepper
- Salt to taste
Instructions
- Boil the pasta al dente according to package instructions. Reserve 1 cup of pasta water.
- Heat olive oil in a pan over medium heat. Add chopped garlic, chili, and anchovies. Sauté until the anchovies dissolve into the oil.
- Add the capers and shrimp, cooking until the shrimp turn pink (about 2-3 minutes).
- Pour in the white wine and let the alcohol evaporate (about 1 minute). If needed, add some reserved pasta water to create a light sauce.
- Add the drained pasta, lemon zest, and lemon juice. Toss everything well to combine.
- Remove from heat, sprinkle with fresh parsley, and season with freshly ground black pepper.
- Serve immediately, optionally drizzling with additional olive oil.
Notes
Use high-quality anchovies, as they dissolve into the sauce and enhance the umami flavor.
Cook the shrimp only until pink to prevent them from becoming rubbery.
Add pasta water gradually to achieve the desired consistency of the sauce.
Nutrition
Serving: 450gCalories: 686kcalCarbohydrates: 79gProtein: 36gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 168mgSodium: 4032mgPotassium: 694mgFiber: 4gSugar: 4gVitamin A: 1381IUVitamin C: 42mgCalcium: 141mgIron: 4mg
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