Shrimp Pasta Recipe, Mediterranean-Style

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3/4 lb thin spaghetti

Kosher salt

Extra virgin olive oil

1 lb large shrimp (peeled and deveined, thawed if frozen)

Black pepper

½ red onion (chopped)

5 garlic cloves (minced)

1 teaspoon dry oregano

½ teaspoon red pepper flakes

1 cup dry white wine (I used Pinot Grigio)

1 lemon zested and juiced

Large handful chopped fresh parsley (about 1 cup packed)

2 to 3 vine ripe tomatoes (chopped)

Parmesan cheese (to your liking.)

Directions

Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.

While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.

In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.

Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.

Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.

To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!

Nutrition

• Calories: 512.8 kcal
• Saturated Fat: 0.6 g
• Cholesterol: 285.8 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 4.1 g
• Protein: 35.3 g