Spaghetti with Shrimp, Tomatoes and White Wine

By Rose HattabaughJune 3, 2022

Makes
4 to 6 servings
Cook Time
45 minutes
Rating
6

In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cloves and a sprinkling of pepper flakes. She paired her scampi alla busara with al dente pasta, a terrifically delicious, though not strictly traditional, combination. We adapted Seguso’s recipe using shelled shrimp in place of the prawns; to build flavor into our sauce, we briefly simmer the shrimp tails in the wine reduction, then remove them before the tomatoes are added.

Tip

Don’t use more than 3 quarts of water to boil the spaghetti. The aim is for the pasta water to be extra-starchy, as some of it is reserved (don’t forget to set aside about 1 cup before draining) and used near the end of cooking to give the sauce some clingability. Also, don’t boil the spaghetti until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce.

Ingredients

1
pound spaghetti
Kosher salt and ground black pepper
4
tablespoons extra-virgin olive oil, divided, plus more to serve
4
medium garlic cloves, smashed and peeled
1 ½
pounds extra-large shrimp (21/25 per pound), peeled (tails removed and reserved) and deveined
⅓
cup dry white wine
2
pounds ripe plum tomatoes, cored and chopped
1
cup lightly packed fresh basil, torn
2
teaspoons white sugar
½
teaspoon red pepper flakes

Step 1

In a large pot, bring 3 quarts water to a boil. Add the spaghetti and 2 teaspoons salt; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain the pasta and return it to the pot; set aside.

Step 2

In a 12-inch skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the garlic and shrimp tails, then cook, stirring occasionally, until the garlic begins to brown, 3 to 4 minutes.

Add the wine, bring to a simmer and cook, stirring, until it has reduced by about half, 2 to 3 minutes. Using tongs or a slotted spoon, remove and discard the garlic and shrimp tails.

Step 3

Into the wine reduction, stir the tomatoes, half of the basil, the sugar, pepper flakes and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, until the tomatoes are softened and jammy and the juices have fully evaporated, 12 to 15 minutes.

Step 4

Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Pour the mixture over the spaghetti in the pot, then add the remaining 2 tablespoons oil and ½ cup of the pasta water. Cook over medium, tossing with tongs, until the sauce clings to the spaghetti and the shrimp are cooked through, 3 to 4 minutes; add more cooking water 1 tablespoon at a time if the mixture looks dry.

Step 5