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Milk Street Bowtie Spaghetti with Shrimp, Tomatoes and White Wine

Spaghetti with Shrimp, Tomatoes and White Wine

4 to 6 Servings

45 minutes

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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.

4 to 6

Servings

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.

45 minutes

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 1/2 pounds extra-large shrimp (21/25 per pound), peeled (tails removed and reserved) and deveined
1/3 cup dry white wine
2 pounds ripe plum tomatoes, cored and chopped
1 cup lightly packed fresh basil, torn
2 teaspoons white sugar
1/2 teaspoon red pepper flakes
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

  • pounds extra-large shrimp (21/25 per pound), peeled (tails removed and reserved) and deveined

  • 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

Directions

Spaghetti with Shrimp, Tomatoes and White Wine

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Reviews
Dennis D.
September 7, 2022
Silky sauce
This looked great as written. Having said that, I tweaked it a tad, using halved cherry tomatoes and a touch of tomato paste, and using shrimp shells to create broth for spaghetti water. Yum!
Raymond H.
August 30, 2022
Perfect Summer Garden Option
This one is a keeper! I usually do my shrimp pasta “Bianco,” no tomatoes. But it’s the heart of summer and we had some great “cour de bue” Italian plum tomatoes bursting from our garden. And some great gulf coast shrimp - never frozen - from Osprey Market here in Napa Valley. Tasted like a trip to Venezia! Perfecto! As is. As I said, going into my “keeper recipes” for summer! Awesome Milkstreet.
Jim K.
July 23, 2022
Bright, Light Flavors and Spice
Easy with bright flavor and light spice.
Ryan M.
June 28, 2022
Light and fresh
Dish is excellent, except it desperately needs acid. I added the juice of 1/2 a lemon at the end and that brought all the flavors out and married them together perfectly.
Diana L.
November 8, 2022
It was ok
I would not say it was amazing, but it was eatable. I don't know if cooking the garlic and shrimp tails made any difference in the taste of this dish. It was an extra step. I also thought something was missing at the end. Lemon?