Gamberi Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add spaghetti and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Season prawns

Pat prawns dry with paper towels. In a bowl toss prawns with 1 tsp salt, 1 tsp black pepper, and smoked paprika (if using).

Sear prawns

Heat 2 tablespoons extra-virgin olive oil in a large wide skillet over medium-high heat until shimmering. Add prawns in a single layer (work in batches if necessary) and sear 1.5–2 minutes per side until pink and just cooked through. Transfer prawns to a plate and set aside. Do not overcook.

Sweat aromatics

Reduce heat to medium. In the same skillet add 2 tablespoons unsalted butter and allow to melt. Add minced shallot and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Deglaze with wine

Pour in 3 fl oz dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.

Build cream sauce

Stir in 1 cup heavy cream and bring to a gentle simmer. Cook 3–4 minutes until slightly thickened. Whisk in 4 tablespoons basil pesto until fully incorporated and the sauce turns pale green.

Finish sauce

Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 cup grated Parmesan, and 1/4 teaspoon red pepper flakes (if using). Stir until cheese melts and the sauce becomes smooth. Taste and adjust seasoning with salt and pepper as needed.

Toss pasta and prawns

Return cooked prawns to the skillet and stir to warm them in the sauce. Add drained pasta to the sauce and toss to coat. If the sauce seems too thick, add reserved pasta cooking water 2–3 tablespoons at a time until the sauce reaches desired consistency (you may not need the whole cup).

Finish and garnish

Stir in 1 teaspoon finishing olive oil and 1/4 cup torn fresh basil leaves. Adjust final seasoning with salt and freshly ground black pepper. Transfer to serving plates and sprinkle with additional grated Parmesan and lemon wedges on the side.

Serve immediately while hot. Leftovers keep well refrigerated for up to 2 days; reheat gently over low heat with a splash of water or cream to loosen the sauce.