The trick to restaurant-level shrimp pasta is violence followed by patience: sear the shrimp hard and fast so they stay juicy, then build a gentle butter sauce in the same pan so none of that flavor is wasted. Starchy pasta water – not cream – is what makes the sauce cling.
Ingredients
- 200 g spaghetti
- 300 g large shrimp, peeled and deveined
- 4 tbsp butter, divided
- 5 garlic cloves, thinly sliced
- 150 g cherry tomatoes, halved
- ½ tsp chili flakes
- ½ lemon (juice + zest)
- Small bunch of chives or parsley, chopped
- Salt and black pepper
Method
- Boil the spaghetti in well-salted water until just shy of al dente. Reserve a full mug of pasta water before draining.
- Pat the shrimp very dry and season with salt. Sear in 1 tbsp butter over high heat, about 90 seconds per side, until pink with golden edges. Remove to a plate.
- Lower the heat. Add the remaining butter, garlic, and chili flakes; cook 60 seconds until fragrant but not browned.
- Add the tomatoes and a splash of pasta water; simmer 2 minutes until they slump into a loose sauce.
- Toss in the pasta with more pasta water, then the shrimp and any juices. Swirl hard until the sauce turns glossy and clings.
- Finish with lemon juice, zest, and herbs. Taste, season, and serve straight from the pan.