Total Time
20mins
Prep 5 mins
Cook 15 mins

From Fine Cooking magazine. This is also excellent with chicken breast.

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to boil for the pasta.
  2. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring, until the garlic is fragrant and beginning to turn golden, 2 to 4 minutes; do not let it brown.
  3. Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point.
  4. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside and keep warm if the pasta is not yet ready.
  5. Meanwhile, cook the pasta until a dente. Reserve 1/2 cup of the cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet.
  6. Gently simmer for a few minutes so the flavors meld and the pasta can soak up the sauce. Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.

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