Prepare to embark on a culinary journey that will delight your senses and leave a lasting impression. This extraordinary pasta dish, featuring tender Orecchiette pasta, succulent shrimp, and a vibrant Lemon Garlic Cream Sauce, is truly a showstopper. The harmonious blend of robust garlic, zesty lemon, savory prosciutto, and fresh spinach creates an irresistible flavor profile that is both complex and comforting. What truly elevates this dish is the luxurious cream sauce, perfectly complemented by the addition of white wine sautéed shrimp. Whether you’re planning an intimate date night for a special someone or gathering the entire family for a memorable meal, this Shrimp Orecchiette with Lemon Garlic Cream Sauce recipe promises an unforgettable dining experience that will have everyone asking for seconds. It’s an elegant yet approachable dish that brings gourmet flair to any table, showcasing how simple, high-quality ingredients can transform into something truly spectacular.
Why Orecchiette is the Perfect Pasta for This Dish
Orecchiette, translating to ‘small ears,’ is a charming and unique pasta shape originating from the sun-drenched region of Puglia (Apulia) in southern Italy. These small, round, and slightly flattened pasta pieces are much more than just visually appealing; their distinct concave shape is specifically designed to cradle and capture rich sauces, making them an ideal choice for a creamy, flavorful preparation like our Lemon Garlic Cream Sauce. Each “ear” acts as a tiny vessel, ensuring that every bite delivers a burst of sauce, shrimp, and other delicious components.
Traditionally, orecchiette dough is eggless, made simply with two core ingredients: durum wheat flour (or semolina) and water. This minimalist composition lends the pasta a wonderfully firm, chewy texture that stands up beautifully to a hearty sauce without becoming soggy. While we often recommend the rewarding experience of making your own eggless pasta dough from scratch (our recipe can be found in our cookbook, Mangiamo), the convenience of high-quality store-bought orecchiette should not be underestimated. It provides an excellent shortcut for busy weeknights, allowing you to enjoy this magnificent dish without the extensive prep time. Of course, the beauty of pasta is its versatility, and you can certainly substitute with any pasta shape you prefer – from delicate angel hair to robust penne – and still achieve a delicious result. However, for that authentic texture and sauce-holding capability that truly elevates this particular recipe, orecchiette remains our top recommendation. For those who relish the art of making pasta, don’t forget to explore our other homemade pasta recipes to further expand your culinary repertoire!
Cultural Corner: The Enchanting Pasta Grannies of Bari
If your travels ever lead you to the heart of Italy, we wholeheartedly suggest a visit to Bari, a hidden gem nestled in the southern region of Puglia. While gaining increasing recognition, Bari still retains an authentic charm, often overlooked by mainstream tourism. This vibrant port city boasts a rich history, with an imposing old castle guarding its ancient heart and breathtaking vistas of the shimmering Adriatic Sea. The most captivating area is undoubtedly Barivecchia, or ‘old Bari,’ a mesmerizing labyrinth of narrow, winding streets brimming with quaint restaurants, artisan shops, and a tangible sense of timeless tradition.
It’s within these historic alleyways that you’ll discover one of Bari’s most cherished cultural spectacles: the famed “pasta grannies” (nonne della pasta). Most mornings, these skilled women can be found diligently working outside their homes, their hands moving with practiced grace as they transform simple dough into exquisite pasta shapes. Their primary creations are orecchiette and cavatelli, two quintessential regional pastas, both beloved for their texture and ability to capture sauce. Witnessing their meticulous craftsmanship, a tradition passed down through generations, is an inspiring and unforgettable experience. The rhythmic thud of dough being shaped, the warmth of their hospitality, and the sheer dedication to their craft offer a profound glimpse into Italian culinary heritage. This living tradition makes a trip to Bari not just a gastronomic delight but a cultural immersion that truly enriches any Italian itinerary.
Crafting the Perfect Garlic Lemon Cream Sauce
The heart and soul of this Shrimp Orecchiette dish lie in its exquisite Lemon Garlic Cream Sauce. While it may appear to have several steps, rest assured, this sauce is surprisingly straightforward and far from labor-intensive. Its luxurious texture and vibrant flavor profile are achieved through a thoughtful combination of classic techniques and fresh ingredients, resulting in a sauce that is both comforting and sophisticated.
To give this sauce its desirable body and velvety consistency, we employ a small amount of roux. A roux, a mixture of cooked butter and flour, is a fundamental thickening agent in classical French cooking, but it finds a natural home here, contributing an unparalleled richness without altering the sauce’s delicate flavor balance. Don’t be intimidated by this technique; it simply ensures a smooth, luscious texture that coats every piece of pasta beautifully. The roux is cooked just enough to eliminate the raw flour taste, remaining light in color to maintain the sauce’s bright aesthetic. This method, while perhaps less common in some quick pasta recipes, truly adds a special dimension to the sauce, transforming it into something truly gourmet.
Flavor-wise, the dynamic duo of lemon and garlic takes center stage, yet neither overpowers the dish. The garlic is carefully sautéed until fragrant, releasing its aromatic essence without becoming bitter, while the lemon is incorporated through both zest and fresh juice. The zest provides an intense, aromatic burst of citrus oils, while the juice adds a bright, acidic tang that cuts through the creaminess, preventing the sauce from feeling too heavy. A little extra squeeze of fresh lemon juice just before serving is highly recommended; it acts as a final flourish, awakening the flavors and adding an extra layer of brightness to your plate. The resulting sauce is wonderfully balanced – creamy, savory, and undeniably fresh – a truly sensational accompaniment that will have you savoring every last drop.
The Art of White Wine Sautéed Shrimp
The shrimp component of this dish is kept elegantly simple, allowing its natural sweetness and texture to shine, while also ensuring it integrates harmoniously with the rich cream sauce. The key to achieving perfectly cooked, flavorful shrimp without compromising the integrity of the sauce is to prepare them separately. Cooking the shrimp directly in the sauce, while tempting for convenience, can lead to overcooked, rubbery shrimp and can infuse the delicate cream sauce with an overly strong seafood flavor, overshadowing its carefully balanced lemon and garlic notes. By sautéing the shrimp in a separate pan, we maintain precise control over their cooking, ensuring they remain tender and succulent.
We begin by seasoning the raw shrimp simply with salt and pepper, enhancing their inherent flavor. They are then swiftly seared in hot olive oil over medium-high heat, allowing them to develop a beautiful, slightly caramelized exterior. Once flipped, a splash of dry white wine is added to the pan. This serves several purposes: it helps deglaze the pan, incorporating any flavorful browned bits into the shrimp, and the wine’s acidity gently steams the shrimp to perfect doneness, imparting a subtle, aromatic depth. The shrimp should be cooked just until they turn opaque, typically within 4-5 minutes in total, to preserve their tender texture. Once cooked, these perfectly prepared shrimp are gently folded into the finished sauce along with the pasta, ensuring an even distribution of flavor without overwhelming the delicate cream base. While we opted for large shrimp for a more substantial bite, feel free to use your preferred size; the method remains the same, guaranteeing delicious results every time. There’s nothing quite like the simple perfection of fresh shrimp, expertly sautéed and kissed with white wine and seasoning.
Elevating the Experience: Adding Essential Texture to Your Pasta Dish
Beyond its incredible flavor, a truly memorable pasta dish often boasts an engaging interplay of textures. In this Shrimp Orecchiette recipe, we meticulously incorporate two key ingredients to provide that crucial textural contrast: prosciutto and fresh spinach. Each contributes not only to the dish’s visual appeal but also to its overall sensory richness.
Prosciutto, a finely sliced, dry-cured ham, brings a delightful depth of flavor to the sauce, offering a savory, salty counterpoint that enhances the creamy base. However, its greatest contribution in this dish is textural. We achieve this by briefly crisping the prosciutto in a pan for about a minute before dicing it. This quick searing transforms the soft, pliable slices into wonderfully crisp, almost bacon-like bits. When mixed into the pasta, these tiny, crunchy pieces provide a fantastic contrast to the tender orecchiette and succulent shrimp, adding an unexpected and very welcome bite that elevates the entire experience. The slightly smoky, salty notes released by the crispy prosciutto infuse the sauce, adding another layer of complexity that is simply irresistible.
The addition of baby spinach leaves, stirred in right at the end, might initially seem like a generous amount, but they wilt down quickly and beautifully, integrating seamlessly into the dish. Beyond its subtle earthy flavor and nutritional benefits, spinach serves a vital role in adding freshness and a pop of vibrant color. The deep green leaves create a striking visual contrast against the pale, creamy sauce and pink shrimp, making the dish even more appealing. As it wilts, the spinach adds a tender, soft texture that complements the various components, contributing to the dish’s overall balance and making each forkful a harmonious blend of flavors and sensations. These thoughtful additions of prosciutto and spinach transform the dish from merely delicious to truly extraordinary, engaging multiple senses for a richer dining experience.
Choosing the Ideal Wine: Both in the Dish and on the Side
The right wine can elevate a meal, not only as a beverage pairing but also as a cooking ingredient, enhancing and complementing the flavors within the dish itself. For this Shrimp Orecchiette with Lemon Garlic Cream Sauce, a dry white wine is unequivocally the best choice. Its crisp acidity and subtle fruit notes cut through the richness of the cream, brighten the lemon, and complement the delicate sweetness of the shrimp, creating a harmonious balance.
When selecting a dry white wine, look for varieties that are not overly sweet or oaky, as these characteristics can overpower the delicate flavors of the sauce. Think along the lines of a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. We particularly enjoyed using the Riverstone Chardonnay from J. Lohr Vineyards & Wines. This specific Chardonnay, hailing from California’s renowned wine country, is an excellent example of a bright and crisp white. It offers a beautiful balance of fruit and acidity, making it perfect for both cooking into the sauce and savoring alongside your meal. Its refreshing character beautifully complements the vibrant lemon and garlic notes, and the creamy texture of the pasta. The best part? This quality wine is also very accessible and affordable, proving that an exceptional culinary experience doesn’t have to break the bank. A good rule of thumb is always to cook with a wine that you would also enjoy drinking, ensuring that the flavors introduced into your dish are of high quality.
Savor Every Moment!
We truly hope you find immense pleasure in preparing and indulging in this exquisite Shrimp Orecchiette with Lemon Garlic Cream Sauce recipe! It’s a dish designed to impress and comfort, delivering a restaurant-quality experience right in your own kitchen. There’s something uniquely satisfying about creating such a flavorful and visually stunning meal, and we believe this recipe will become a cherished favorite in your culinary collection.
We love hearing from our community and seeing your culinary creations. If you decide to give this recipe a try, please don’t hesitate to share your experience! Leave us a comment below to tell us what you thought, tap the heart icon to show your love, or better yet, tag us in your beautiful photos on Instagram @cooking_with_wine. Your feedback and engagement inspire us to continue creating and sharing delicious recipes with you. Happy cooking and even happier eating!
Looking for more tantalizing pasta dishes and creamy sauce inspiration? Explore these other fantastic recipes from our collection:
- Creamy Cacio e Pepe Pasta
- Marsala Mushroom Casarecce Pasta
- Seared Scallop Pasta with Vanilla Grapefruit Cream Sauce
- Fettuccine Alfredo with Mushrooms (No Cream)
For even more delightful pasta ideas, especially for warmer seasons, delve into this comprehensive post: Our Current Favorite Pasta Dishes for Spring and Summer
📖 Recipe
Shrimp Orecchiette with Lemon Garlic Cream Sauce
Pin Recipe
Equipment
- 1 Large pot
- 2 Large frying pans
- 1 Colander
Ingredients
For the Sauce
- 2 slices prosciutto
- 1 tablespoon + 1 teaspoon all purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small shallot – fine diced
- 8 medium garlic cloves – minced
- 1 teaspoon kosher salt – divided
- Pinch white pepper
- 1 cup dry white wine
- 1 cup vegetable stock
- Zest of 1 lemon
- 1 cup heavy cream
- 2 teaspoon lemon juice
- 2 -3 oz baby spinach leaves
For the Pasta
- 8 ounces orecchiette pasta
- Large pot of water salted (approximately ¼ cup per quart of water)
For the Shrimp
- 24 raw shrimp large, peeled and deveined
- 3 tablespoon olive oil
- 1 teaspoon salt
- Pinch black pepper
- 2 tablespoon dry white wine
Garnish
- Lemon wedges
- Fresh Basil
- Red Pepper Flakes optional
Instructions
Prepare the Sauce
- In a large pan (ensure it’s spacious enough to later accommodate your finished pasta, sauce, and shrimp), gently cook the prosciutto over medium heat. Aim for about 20 seconds per side, just until it crisps up beautifully and releases its enticing aroma. Once perfectly crisp, remove the prosciutto from the pan, dice it into small, uniform pieces, and set them aside.
- To create the roux, a crucial thickener for our sauce, add the unsalted butter to the same pan and allow it to melt completely. Once melted, sprinkle in the all-purpose flour and whisk continuously. Cook this mixture for approximately 3-4 minutes, stirring constantly, until the raw flour smell has completely dissipated and the roux remains very light in color. This ensures a smooth, non-gritty sauce. Transfer the roux to a separate bowl and set aside.
- At this stage, carefully wipe down the pan to remove any residual bits, then return it to medium heat. Add the olive oil and allow it to heat through until it glistens. Next, add the finely diced shallots and sauté them until they become translucent and tender, which typically takes about 2-3 minutes. Immediately after, add the minced garlic and cook for just 30 seconds, stirring until it becomes wonderfully fragrant – be careful not to burn it. Season with a pinch of salt and white pepper, then stir to combine. Pour in the dry white wine and use a wooden spoon to deglaze the pan, scraping up any flavorful browned bits from the bottom. Continue to cook until the wine has reduced significantly, to about a tablespoon or so, a process that usually takes 3-5 minutes.
- Add the vegetable stock to the reduced wine mixture, along with the fresh lemon zest and another pinch of kosher salt. Bring the sauce to a gentle simmer and allow it to reduce by half. This concentration of flavors will take approximately 10 minutes, intensifying the sauce’s body and taste.
- Once the sauce has reduced, stir in the heavy cream and fresh lemon juice. Reintroduce the reserved roux to the pan, whisking vigorously to fully incorporate it into the sauce. Continue to cook over medium heat, bringing the sauce to a good simmer for a few minutes until it thickens slightly. Reduce the heat to low, then add the reserved diced prosciutto and the baby spinach leaves. Stir gently until the spinach completely wilts into the sauce. Taste for seasoning and add an additional pinch of kosher salt if needed to achieve your desired flavor balance.
Cook the Pasta
- Fill a large pot with water and generously salt it (approximately ¼ cup of salt per quart of water). Bring the water to a rolling boil, then add the orecchiette pasta. Cook the pasta according to the package directions, ensuring it reaches an al dente texture – firm to the bite, but not hard. A good time to start the pasta is just after the cream has been added to the sauce, allowing both components to be ready simultaneously.
Cook the Shrimp
- This straightforward step can be accomplished while your pasta is cooking. Begin by patting the raw, peeled, and deveined shrimp dry with paper towels, then season them evenly with salt and black pepper. In a separate large skillet, heat the olive oil over medium-high heat until it shimmers. Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook the shrimp for a few minutes on one side until they turn pink and opaque, then flip them to cook the other side. Once all the shrimp are flipped, pour in a splash of dry white wine, allowing it to gently steam the shrimp to perfect doneness. The shrimp should be fully cooked and opaque throughout, with a total cooking time of approximately 4-5 minutes.
Assemble the Dish
- Once the pasta is al dente, drain it completely using a colander. Transfer the hot, drained pasta directly into the large pan containing your luscious lemon garlic cream sauce. Add the freshly cooked shrimp to the pan as well. Gently stir all the ingredients together, ensuring that every piece of orecchiette and every succulent shrimp is beautifully coated in the creamy sauce. Serve immediately, garnished with a fresh lemon wedge for an extra burst of citrus, vibrant fresh basil, and a sprinkle of red pepper flakes if you desire a touch of heat. Enjoy this exquisite and satisfying meal!
Nutrition
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