How it became a favorite
A simple dinner that stuck
This started with friends, an easy shrimp recipe, and a pan that needed a little more time in the oven than the original directions admitted. We put it back in, let the garlic, lemon, wine, tomatoes, and pepper flakes settle into the shrimp, and that second round made the dish.
Now it is the kind of dinner I keep in my back pocket: saucy, spicy, bright, and not fussy. Spoon it over thin spaghetti, grate Parmesan over the top, and do not leave the pan sauce behind.
What you need
Ingredients
- 2 lbs shrimp, peeled and deveined
- 3 tbsp chopped garlic
- 1/2 cup extra-virgin olive oil
- 4 tbsp lemon juice
- 2 tsp salt
- 1 tbsp red pepper flakes, adjust to taste
- 3 tbsp chopped parsley
- 1/4 cup chopped fresh tomatoes or 1 can petite diced tomatoes, undrained
- 1/4 cup white wine
- 1 box thin spaghetti
- Grated Parmesan cheese, for serving
Oven temp: 400°F
Directions
- Preheat oven to 400°F.
- Add shrimp, garlic, olive oil, lemon juice, salt, red pepper flakes, parsley, tomatoes, and white wine to a 9x13 oven-safe pan.
- Bake for 30 minutes, stirring once after about 20 minutes.
- While the shrimp bakes, cook the thin spaghetti according to package directions.
- Plate the spaghetti, spoon the shrimp and sauce over the top, and finish with Parmesan cheese.
Cook's notes
Notes
Adjust the heat
One tablespoon of red pepper flakes is lively. Use less for a milder pan sauce, or keep extra nearby for anyone who wants more.
Keep the sauce
The olive oil, lemon, wine, and tomato juices become the pasta sauce. Toss the spaghetti lightly before serving so every plate gets some.
Watch the shrimp
Shrimp sizes vary. Bake until the shrimp are opaque and cooked through, stirring once so the garlic and sauce distribute evenly.
From the kitchen
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