Shrimp Pasta

You can prep the shrimp and mise en place (minced garlic, zested lemon, measured wine) up to 8 hours ahead and store them covered in the refrigerator, but cook the dish fresh just before serving—it takes only 25 minutes total and is best eaten immediately while the shrimp are tender.

Substitute 1 cup dry vermouth, or skip the wine entirely and add 1/2 cup broth instead (the sauce will be lighter); add an extra tablespoon of lemon juice to maintain brightness. Avoid sweet wines like Riesling, which will throw off the balance.

Buy shrimp that are roughly the same size so they cook evenly. Sear for exactly 2 minutes per side, then simmer in sauce for only 2 minutes—they should still have a faint translucent streak at the very center when removed from heat, as carryover cooking finishes them. Cut one open to check if unsure.

Yes, thaw them completely under cold running water (about 10 minutes for a pound), then pat dry thoroughly before cooking. Do not skip the drying step or they will steam instead of sear.

A crisp green salad, garlic bread, and a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid heavy sides; the pasta and sauce are rich enough on their own.

Refrigerate covered for up to 2 days; the shrimp will continue to firm up slightly as it cools. Reheat gently over low heat in a covered pan with 2–3 tablespoons pasta water, stirring occasionally, for about 3 minutes until warmed through. Do not reheat in the microwave, which toughens shrimp. Eat leftovers chilled as a seafood pasta salad if preferred.