Apr 17, 2012
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Spaghetti con Gamberi (Spaghetti With Shrimp)

Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. This recipe first appeared in our April 2012 issue along with Dana Bowen's story Where the Fish are Always Biting.
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Spaghetti con Gamberi (Spaghetti With Shrimp) Enlarge Image Credit: Todd Coleman
SERVES 4

INGREDIENTS

½ cup extra-virgin olive oil
3 cups cherry tomatoes, quartered
1 tsp. crushed red chile flakes
4 cloves garlic, thinly sliced
1 lb. jumbo shrimp, peeled and deveined
1½ cups dry white wine
Kosher salt, to taste
10 oz. spaghetti
2 tbsp. finely chopped parsley
1 sheet yaki nori (roasted seaweed), cut in slivers; optional
Juice of 1 lemon
Freshly ground black pepper, to taste

INSTRUCTIONS

Heat ¼ cup oil in a 12″ skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes. Add shrimp; cook, turning once, until just pink, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil; add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup cooking water, and add pasta to skillet along with cooking water, remaining oil, parsley, nori, and juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.

Spaghetti con Gamberi (Spaghetti With Shrimp)

This article was first published in Saveur in Issue #146

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Ratings & Reviews (3)

Really good! Next time will use chile-infused olive oil for extra spice!
hhjb
noAvatar
quick, delicious and flavorful -- the first time I made it I did not have the nori available-- the 2d time I made it I used the nori and found that I actually liked it better without.
Spaghetti con Gamberi (Spaghetti With Shrimp) 4 5 3 3

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