A fresh and elegant Italian-inspired pasta featuring wide, ruffled mafaldine with tender shrimp, lemon, garlic, parsley, and extra virgin olive oil. Light and silky without heavy cream, this dish is perfect when you want something flavorful but not too rich.
Ingredients — Serves 4
- 400g mafaldine pasta
- 400g raw shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, lightly crushed
- Zest of 1 unwaxed lemon
- 1–2 tbsp fresh lemon juice
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp chili flakes, optional
- ¾–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
Instructions
1. Cook the shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp lightly with salt and black pepper. Cook for approximately 1–2 minutes per side, until just pink and opaque.
Transfer to a plate immediately so they don’t overcook.
2. Prepare the garlic oil
Reduce the heat to medium-low and add the remaining olive oil.
Add the garlic and chili flakes, if using. Cook gently for about 1 minute, until fragrant but not browned.
3. Cook the mafaldine
Bring a large pot of well-salted water to a boil.
Cook the mafaldine until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
4. Create the sauce
Transfer the mafaldine directly into the skillet.
Add about ½ cup of pasta water and toss vigorously over medium-low heat for 1–2 minutes. The starchy water and olive oil should emulsify into a light, glossy sauce.
Remove the garlic cloves if desired.
5. Finish with shrimp and lemon
Return the shrimp to the skillet and toss briefly.
Remove the pan from direct heat, then add the lemon zest, lemon juice, and chopped parsley.
Toss gently, adding another splash of pasta water if needed.
6. Serve
Divide immediately among warm bowls.
Finish with extra parsley, freshly ground black pepper, a little lemon zest, and a drizzle of extra virgin olive oil.
Chef’s Tip 🇮🇹
Add the lemon juice after removing the pan from direct heat to keep its flavor bright and fresh. Cook the shrimp only briefly—they should remain tender and juicy.
There’s no need for Parmesan in this seafood pasta; keeping the sauce simple allows the shrimp, lemon, and olive oil to shine.
Final result: Silky mafaldine with juicy shrimp, fragrant garlic, fresh lemon, parsley, and extra virgin olive oil — bright, elegant, and full of Mediterranean flavor. 🍋🦐🌿🍝