Tonnarelli with Shrimp

Luca Rutigliano
  • 1 pound fresh peeled shrimp
  • 1 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 bundle of fresh Italian parsley, chopped
  • 2 heirloom tomatoes
  • 1 head of fresh garlic, chopped
  • 2 pieces of pepperoncini or chili flake
  • 1 cup dry white wine
  • 1 pound spaghetti or tonnarelli pasta

Cut the shrimp into small pieces and season with a sufficient drizzle of olive oil plus salt, pepper and parsley (reserving some parsley for the garnish), and set aside. Chop fresh heirloom tomatoes into small cubes.

Boil 2-4 quarts water and add salt. Cook pasta until al dente. While pasta is cooking, in a saucepan add the remaining olive oil, garlic and chili flakes. Add the heirloom tomato pieces and cook at low flame, adding white wine, to taste. When tomato is cooked add shrimp and cook for a few minutes more, making sure not to overcook.

Drain pasta, reserving water, and add pasta to the sauce. Cook all together, adding small splashes of pasta water. Serve with fresh chopped parsley.

Published on July 8, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at

Learn, discover, and get special offers with our email newsletters.
Wine Enthusiast Magazine The latest wine reviews, trends, and recipes.
Wine Enthusiast Catalog Special offers on wine storage and accessories.
Please enter a valid email address
privacy policy