Gamberoni A La Roma Recipe

Bring 6 quarts of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz spaghettini and cook until al dente according to package directions (typically 6–8 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While the pasta cooks, pat 1 lb peeled and deveined large shrimp dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large wide skillet over medium-high heat. Add 1 tablespoon of the olive oil from the Vegetables section (from the 4 tbsp) or the separate olive oil supply. When oil is shimmering, add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque and just cooked through. Remove shrimp to a plate and set aside.

In the same large skillet, lower heat to medium and add remaining 3 tablespoons extra-virgin olive oil. Add 4 thinly sliced garlic cloves and 1 finely chopped shallot. Sauté gently 1–2 minutes until fragrant and the shallot is translucent and garlic is lightly golden (do not burn).

Add 1 oz thinly sliced sun-dried tomatoes and cook 1 minute to release flavor. Stir in 2 diced Roma tomatoes and 3 oz thawed green peas. If using, add 1 teaspoon red pepper flakes. Cook 2–3 minutes until tomatoes start to soften and peas are heated through.

Pour in about 1/2 cup of the reserved pasta cooking water to deglaze the pan and create a light sauce. Bring to a gentle simmer and taste; add additional pasta water as needed to reach a silky sauce consistency.

Return the cooked spaghettini to the skillet, gently tossing to coat in the sauce. If the pan is not large enough, combine pasta and sauce in the pasta pot or a large serving bowl. Add the cooked shrimp back to the pasta and gently toss to distribute.

Add 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil (finish), and 2 tablespoons chopped fresh parsley. If sauce seems dry, add more reserved pasta water, 1–2 tablespoons at a time, until desired texture is reached.

Remove from heat and stir in 3 oz freshly grated Asiago cheese, tossing quickly so the cheese melts into the sauce and lightly coats the pasta.

Taste and adjust seasoning with salt and pepper as needed. Serve immediately, finishing with additional grated Asiago at the table if desired.