Spaghetti Con Gamberi E Pomodorino Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz spaghetti and cook until just shy of al dente (about 8 minutes or according to package directions). Reserve 1 cup pasta cooking water, then drain the spaghetti and set aside.

Season shrimp

Pat the shrimp dry with paper towels. In a bowl toss shrimp with 3/4 tsp salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Set aside briefly while you prepare the sauce.

Sear shrimp: In a large skillet over medium-high heat add 1 tablespoon olive oil. When shimmering, add half the shrimp in a single layer and sear 1 minute per side until pink and just cooked through. Remove to a plate and repeat with remaining shrimp. Do not overcook. Keep warm.

Build aromatics

In the same skillet over medium heat add 2 tablespoons olive oil and 1 tablespoon butter. Add 4 thinly sliced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). If using anchovy fillets, add them now and mash with the back of a spoon until dissolved. Add 1/4 tsp crushed red pepper and stir.

Tomatoes and deglaze

Add 2 cups halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, 3–5 minutes until tomatoes begin to soften and release juices. Stir in 1 tablespoon tomato paste and cook 30 seconds. Pour in 1/2 cup dry white wine (or chicken broth) to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly.

Add lobster sauce and cream

Stir in 2 tablespoons lobster sauce (or diluted lobster base) until integrated into the tomato mixture. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust seasoning with a pinch more salt or pepper as needed.

Finish sauce

Add 1/4 cup chopped fresh parsley and 1 teaspoon lemon zest. If sauce feels too thick, add up to 1/2 cup reserved pasta cooking water a few tablespoons at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained spaghetti to the skillet with the sauce. Toss vigorously over medium heat for 1–2 minutes to marry the pasta with the sauce, adding reserved pasta water as needed (total used about 1 cup) so the sauce clings to the spaghetti.

Return shrimp

Add the seared shrimp back into the pan and toss gently to warm through and coat in the sauce (30–60 seconds).

Plate: Divide the pasta among serving plates. Finish each portion with a drizzle of 1 teaspoon extra-virgin olive oil, a sprinkle of 1/4 cup grated Parmigiano-Reggiano (optional), and additional chopped parsley if desired. Serve immediately with lemon wedges on the side.