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Mediterranean Shrimp & Tomato Pasta with Lemon and Basil
Imagine a sun-warmed terrace overlooking the Amalfi coast — that's the spirit captured in this silky, garlicky sauce clinging to al dente spaghetti. Plump shrimp turn blush-pink in a bubbling bath of crushed tomatoes and white wine, while a final squeeze of lemon and torn basil lift every forkful with bright, herbaceous freshness. It's an effortlessly elegant weeknight dinner that tastes like it took all afternoon. #mediterranean #seafood #italianpasta #shrimprecipe #weeknightdinner #homecooking
35 min total
(Prep: 15 | Cook: 20)
4 servings
m3hungry ai
5 recipes
Spaghetti, protein-fortified, dry, enriched
1.0 oz
Tomatoes, crushed, canned
800.0 grammar
Garlic, raw
4.0 clove
Oil, olive, salad or cooking
4.0 tsp
Basil, fresh
3.0 tbsp, chopped
Crustaceans, shrimp, raw
1.0 oz
WHITE COOKING WINE, WHITE
120.0 grammar
Lemon juice, raw
30.0 grammar
Salt, table
0.5 tsp
BORRACHO BEAN SALSA WITH BLACK BEAN, TOMATO, CHILI PEPPER & SPICES, BORRACHO BEAN BLACK BEAN, TOMATO, CHILI PEPPER & SPICES
0.25 grammar
Peppers, bell, red, raw
150.0 grammar
PARMESAN GRATED CHEESE, PARMESAN
50.0 grammar
Energy
1089.3 kilocalorie
Protein
65.4 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.2 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
13.4 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.0 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
2.5 grammar
Sfa 10:0
0.0 grammar
Sfa 12:0
0.0 grammar
Sfa 14:0
0.0 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.1 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
0.5 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
18.9 grammar
Starch
0.0 grammar
Lactose
0.0 grammar
Maltose
0.0 grammar
Sucrose
0.3 grammar
Fructose
19.1 grammar
Galactose
0.0 grammar
Glucose
16.5 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
1532.2 microgram
Choline
109.4 milligram
Folate (Vitamin B9)
865.4 microgram
Retinol
0.0 microgram
Vitamin A
2692.4 International Unit
Vitamin B-12
0.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.9 milligram
Vitamin B1 (Thiamin)
1.4 milligram
Vitamin B2 (Riboflavin)
0.9 milligram
Vitamin B3 (Niacin)
15.9 milligram
Vitamin B5 (Pantothenic Acid)
2.8 milligram
Vitamin B7 (Biotin)
0.6 microgram
Vitamin C
304.8 milligram
Vitamin D
0.0 International Unit
Vitamin E
12.8 milligram
Vitamin K
119.4 microgram
Calcium, Ca
910.8 milligram
Copper, Cu
2.1 milligram
Iron, Fe
14.6 milligram
Magnesium, Mg
258.3 milligram
Manganese, Mn
2.6 milligram
Phosphorus, P
600.4 milligram
Potassium, K
3128.9 milligram
Selenium, Se
6.6 microgram
Sodium, Na
4422.1 milligram
Zinc, Zn
4.9 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.7 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.8 grammar
Ash
16.6 grammar
Aspartic Acid
2.3 grammar
Betaine
0.1 milligram
Caffeine
0.0 milligram
Cholesterol
186.8 milligram
Cryptoxanthin, Beta
8.5 microgram
Cystine
0.5 grammar
Fluoride, F
0.1 microgram
Folic Acid
147.1 microgram
Glutamic Acid
8.6 grammar
Glycine
0.7 grammar
Histidine
0.4 grammar
Isoleucine
0.8 grammar
Leucine
1.3 grammar
Lutein + Zeaxanthin
2168.8 microgram
Lycopene
40880.0 microgram
Lysine
0.8 grammar
Methionine
0.3 grammar
Nitrogen
0.2 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
39.8 milligram
Proline
1.5 grammar
Serine
0.9 grammar
Sugars, Added
0.0 grammar
Theobromine
0.0 milligram
Threonine
0.7 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.2 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.3 grammar
Tyrosine
0.5 grammar
Valine
0.9 grammar
Water
974.3 grammar
0
Bring a large pot of generously salted water to a rolling boil — it should taste pleasantly of the sea. Add the spaghetti and cook for 9–11 minutes, stirring occasionally, until al dente with just a whisper of resistance at the centre when bitten. Before draining, scoop out a full cup of the cloudy, starchy pasta water and set it aside — it's liquid gold for the sauce.
1
While the pasta cooks, warm 3 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat for about 1 minute. When the oil shimmers and ripples lazily across the pan, add the minced garlic and sauté for 30–45 seconds, stirring constantly, until deeply fragrant and just turning pale gold at the edges — pull it back from the heat the moment you see any hint of brown.
2
Pour in the crushed tomatoes with all their liquid and add the white wine, breaking up any large tomato pieces with the back of a wooden spoon. Reduce to a steady, gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens enough to coat the spoon and the sharp, raw wine aroma fades into something mellow and sweet.
3
Season the sauce with salt and black pepper, then nestle the raw shrimp into the sauce in a single, even layer. Cook for 3–4 minutes, turning once, until the shrimp have curled into a loose 'C' shape and turned completely opaque pink — the moment they lose their grey translucency they're done, so pull them from the heat before they tighten into a rubbery 'O'.
4
Off the heat, stir in the torn fresh basil, lemon juice, and diced red pepper, folding them in gently so the basil wilts just slightly from residual warmth rather than cooking away. Taste the sauce and adjust the seasoning — it should be bright, a little briny, and aromatic.
5
Add the drained spaghetti directly to the skillet and toss with tongs for 1–2 minutes, turning the pasta continuously until every strand is glossed in tomato sauce. If it looks at all tight or dry, add the reserved pasta water a generous splash at a time until the sauce flows silkily around the noodles and pools just slightly in the pan.
6
Twirl the pasta into four warmed, deep bowls, arranging the shrimp proudly on top. Shower each portion with freshly grated Parmesan and finish with a slow drizzle of raw olive oil — its grassy, peppery note blooms on contact with the heat of the dish. Serve immediately, while steam is still curling from the bowl.
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