What is linguine gamberi?

Linguine Gamberi is a classic Italian pasta dish made with prawns or shrimp, garlic, lemon, chili, white wine, parsley and/or tomatoes.

How many days is shrimp pasta good for?

Shrimp pasta can be stored in an airtight container in the refrigerator for up to 4 days. Avoid leaving the cooked pasta out at room temperature for more than 2 hours on the day of cooking to avoid potential foodborne illness.

Pasta Gamberi (Lemon Garlic Shrimp Spaghetti)

Name: Pasta Gamberi (Lemon Garlic Shrimp Spaghetti)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz (340g) spaghetti alla chitarra, or pasta of choice*; 16 oz (450g) shrimp, peeled and deveined (tails optional); 6 tablespoons extra virgin olive oil, divided; 2-3 cloves garlic, finely diced; 2 tsp fresh red chili pepper, finely diced*; ½ cup chopped parsley, loosely packed; Zest of 1 lemon; 2 tbsp lemon juice (about ½ a lemon), or to taste; Salt and pepper, to taste

Description

Pasta Gamberi (Lemon Garlic Shrimp Spaghetti) is a delicious, easy recipe, perfect for a quick weeknight meal.

Ingredients

12 oz (340g) spaghetti alla chitarra, or pasta of choice*

16 oz (450g) shrimp, peeled and deveined (tails optional)

6 tablespoons extra virgin olive oil, divided

2-3 cloves garlic, finely diced

2 tsp fresh red chili pepper, finely diced*

½ cup chopped parsley, loosely packed

Zest of 1 lemon

2 tbsp lemon juice (about ½ a lemon), or to taste

Salt and pepper, to taste

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Instructions

Bring a large pot of water to a boil for the pasta. Season generously with salt (about 1-2 tablespoons of Kosher salt per quart of water). Cook the pasta until 2 minutes shy of al dente. Drain, reserving 2 cups of pasta water for the sauce.
While the water heats up, warm a large skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper on both sides. Add 2 tablespoons of olive oil to the pan, followed by the shrimp. Cook for about 30-45 seconds per side, until partially cooked through. Turn off heat. Transfer shrimp to a bowl.
Add remaining 4 tablespoons of oil to the pan, followed by the chopped garlic and chili. Bring to a sizzle over low heat. After about 30 seconds, add the chopped parsley and lemon zest to the pan (the flavor of the ingredients should gently infuse into the oil; don’t brown them!). Add a ladleful of pasta water to the pan to prevent browning and create the base of the sauce.
Add the shrimp and cooked pasta to the pan, and toss to coat in the sauce. Bring sauce to a boil for about 2 minutes, until the sauce thickens and the shrimp is cooked through. Turn off heat. Stir in lemon juice. Taste and adjust seasoning, as desired. Add more pasta water, as needed, to loosen the sauce. To serve, I like to drizzle over a little olive oil and add a sprinkle of Maldon salt. Enjoy.

Notes

The package of pasta I used to test this recipe was 13.2 oz (345g). Depending on how your pasta is packaged, I suggest either using an entire 13.2oz package or ¾ of a 1lb package, which would be 12oz.

You can substitute spaghetti alla chitarra with regular spaghetti, spaghettone, capellini, linguine or fettucine.

If you use fresh chili, the spice level may vary significantly. Use anywhere from ½ - 4 tsp, depending on your preferences and the type of pepper used.

You can substitute fresh red chili with Calabrian chili paste (1-3 tsp) or crushed red pepper flakes (¼-½ tsp).

For a more intense lemon flavor, remove the lemon zest in strips with a vegetable peeler. Cut peels into a very fine dice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Saute
Cuisine: Italian

Nutrition

Serving Size: 1/4 of pasta
Calories: 606
Sugar: 3g
Sodium: 146mg
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 3g
Protein: 35g
Cholesterol: 183mg