Ingredients:

  • 12 oz (340 g) Spaghetti Pasta
  • Coarse Sea Salt, as needed
  • 1 lb (450 g) Large Raw Shrimp (Prawns), peeled and deveined
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil (EVOO)
  • 6 cloves Garlic, finely minced
  • 1 small Shallot, finely diced (optional)
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • ½ cup (120 ml) Dry White Wine (or chicken/vegetable stock)
  • 1 cup (150 g) Cherry Tomatoes, halved
  • 2 Tbsp (30 g) Unsalted Butter, cold and cubed
  • 1 medium Fresh Lemon (zest of 1, juice of ½)
  • ¼ cup (10 g) Fresh Parsley, roughly chopped
  • Black Pepper, to taste

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp. Mince the garlic and shallot. Halve the cherry tomatoes. Chop the parsley. Zest and juice the lemon.
  2. Boil Pasta Water: Fill the stockpot with water, add a generous amount of salt (it should taste distinctly salty), and bring it to a rolling boil.
  3. Cook Pasta: Add the spaghetti to the boiling water and cook according to package directions, aiming for two minutes shy of al dente (it will finish cooking in the sauce).
  4. Reserve Water: Just before draining, scoop out 1.5 cups (360 ml) of the starchy pasta cooking water and set it aside. Drain the spaghetti immediately and do not rinse it.
  5. Sauté Aromatics: While the pasta cooks, heat the olive oil in the large skillet over medium heat. Add the minced garlic, shallot (if using), and chilli flakes. Sauté gently for 60–90 seconds until fragrant—do not allow the garlic to brown or burn.
  6. Cook Shrimp: Increase the heat slightly. Add the seasoned shrimp to the pan. Cook for 1–2 minutes per side until they just turn pink and opaque. Remove the shrimp immediately from the pan and set them aside on a plate to prevent overcooking.
  7. Deglaze: Pour the white wine (or stock) into the hot pan and scrape up any browned bits on the bottom. Let it reduce by half (about 2 minutes).
  8. Add Tomatoes: Stir in the halved cherry tomatoes and cook for 2–3 minutes until they begin to soften slightly and release their juices.
  9. Combine and Loosen: Add ½ cup (120 ml) of the reserved starchy pasta water to the sauce mixture. Bring to a simmer.
  10. Add Pasta: Add the drained, slightly undercooked spaghetti directly into the pan with the sauce. Toss vigorously to coat.
  11. Emulsify: Reduce the heat to low. Add the cold cubes of butter, lemon zest, and half of the lemon juice. Keep tossing constantly for 1–2 minutes, adding small splashes of the reserved pasta water as needed until the sauce thickens and adheres beautifully to the spaghetti, creating a glossy sheen.
  12. Return Shrimp: Add the cooked shrimp and most of the chopped parsley back into the pan. Toss gently just until the shrimp are heated through (about 30 seconds). Taste and adjust seasoning with salt, pepper, and more lemon juice if a brighter flavour is desired.
  13. Serve: Divide the spaghetti into warm bowls, ensuring everyone gets a generous portion of shrimp and sauce. Finish with a final drizzle of quality EVOO and a sprinkle of fresh parsley.