Fettuccine Gamberi, Rughetta, E Pomodori Freschi Recipe

Make and rest the dough

On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Add eggs, 1 tablespoon olive oil, and 1/2 teaspoon salt into the well. Using a fork, gently incorporate flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a bit more flour; if too dry, wet your hands slightly. Form into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.

Roll and cut fettuccine

After resting, divide dough into 2 pieces. Flatten one piece and run through a pasta machine or roll thinly with a rolling pin to about 1.5–2 mm thickness. Fold lightly and run through the fettuccine cutter or cut into ~8 mm wide ribbons with a knife. Dust with semolina or flour to prevent sticking and hang or lay flat on a floured tray while you prepare the sauce. Repeat with the other piece.

Bring 4 cups of water to a rolling boil in a large pot and add 1 tablespoon kosher salt. Add fresh fettuccine and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 3/4 cup of pasta cooking water before draining.

Prepare shrimp

Pat shrimp dry with paper towels and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Sear shrimp

In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering. Add shrimp in a single layer and sear 1–1½ minutes per side until just opaque and lightly golden. Remove shrimp to a plate and set aside; they will finish cooking in the sauce.

Make aromatic base

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add minced shallot and sliced garlic; sauté 1–2 minutes, stirring, until fragrant and the shallot is translucent but not browned. Add 1/4 teaspoon crushed red pepper flakes and stir for 10 seconds.

Deglaze and finish shrimp

Pour in 1/4 cup dry white wine (or chicken broth) and scrape any browned bits from the pan. Let the wine reduce by half (about 1–2 minutes). Return the seared shrimp to the pan and toss to coat in the aromatic liquid; remove from heat to prevent overcooking.

While shrimp are cooking, halve the tomatoes and place them in a bowl. Add the torn basil, lemon zest from 1 lemon, and 1 tablespoon lemon juice. Toss with a pinch of coarse salt to macerate for 5 minutes. Add the arugula and toss briefly so it wilts slightly from the residual heat and tomato juices.

Combine with pasta: add the drained fettuccine to the skillet with the shrimp and aromatics. Toss gently, adding up to 1/2 cup reserved pasta water as needed to create a silky sauce that coats the noodles. Add the tomatoes, arugula-basil mixture, and 1 tablespoon extra-virgin olive oil. Toss 30–60 seconds until arugula is slightly wilted and everything is evenly distributed. If sauce seems thin, simmer 30 seconds; if too dry, add more pasta water.

Off heat, stir in 1/2 cup freshly grated Parmigiano-Reggiano and the remaining 1 tablespoon butter (if desired) until melted into the sauce. Taste and adjust seasoning with coarse sea salt and freshly ground black pepper. Finish with a light drizzle (about 1 tablespoon) of extra-virgin olive oil and a squeeze of remaining lemon juice if desired.

Serve immediately, dividing into 4 portions. Garnish each plate with extra grated Parmigiano and a few small arugula leaves or basil if desired.