This pairing works exceptionally well because it creates balance across acidity, sweetness, and freshness.
INGREDIENTS
8 oz spaghetti
1 lb large shrimp (peeled & deveined)
2 tbsp olive oil
3 cloves garlic (thinly sliced)
1 cup cherry tomatoes (halved)
½ cup roasted red peppers (sliced)
¼ tsp red pepper flakes (optional)
½ cup white wine
½ cup reserved pasta water
¼ cup fresh parsley (chopped)
Salt & freshly cracked black pepper
Fresh lemon zest + squeeze of lemon juice
INSTRUCTIONS
Cook the pasta Bring salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
Sear the shrimp Season shrimp with salt & pepper. In a large pan, heat olive oil over medium-high. Sear shrimp for ~1–2 minutes per side until just pink. Remove and set aside.
Build the sauce In the same pan:
Add garlic and sauté until fragrant
Add cherry tomatoes + roasted red peppers
Lightly blister the tomatoes (3–4 minutes)
Deglaze with white wine and let reduce by half.
Bring it together Add pasta + reserved pasta water. Toss to emulsify into a light, glossy sauce. Return shrimp to the pan.
Finish Add parsley, lemon zest, and a squeeze of lemon juice.
