main dishes sardinian

Spaghetti with Shrimp and Datterini Tomatoes

Sardinian-style spaghetti with shrimp, datterini tomatoes, Vernaccia, garlic, parsley, basil, lemon zest, and olive oil.

Pescatarian Dairy-Free Nut-Free
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Prep 15 min
Cook 15 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Seafood

Sauce

Aromatics

Finish

Seasoning

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Instructions

  1. Bring a large pot of salted water to a boil for the pasta.

  2. Warm the olive oil in a wide low pan with the peeled, lightly crushed garlic clove.

  3. When the garlic turns pale gold, remove it. Add the halved datterini tomatoes and season lightly with salt.

  4. Add the shrimp and white wine. Cook over high heat for about 2 minutes, just until the shrimp start to turn opaque.

  5. Take the pan off the heat and add chopped parsley, torn basil, and lemon zest.

  6. Cook the pasta until very al dente. Reserve a cup of pasta water, then drain well.

  7. Toss the pasta in the shrimp pan, adding tomato juices or a little pasta water if it looks dry.

  8. Serve immediately with a final thread of olive oil and a little extra parsley.

Storage & Meal Prep

Best eaten immediately. If reheating leftovers, warm gently in a pan and stop before the shrimp tighten.

Variations

  • With Bavette: Use bavette instead of spaghetti if you want a flatter pasta that catches the tomato juices.
  • With Peeled Shrimp: Peel the shrimp before cooking for easier eating, but reduce the cooking time sharply.
  • With Fresh Datterini: Use halved fresh datterini tomatoes in season and cook them just until they slump.

FAQ

Should I shell the shrimp?

You can, but shell-on shrimp protect the meat and give the pan more flavor. If peeled, cook them very briefly.

Why add lemon zest?

The zest lifts the shrimp and tomato without adding extra liquid.

Can I use another white wine?

Yes. Vernaccia fits the Sardinian framing, but any dry white wine can work.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Shrimp (Raw, Peeled)
400 g
Vegetables
Canned Tomatoes (Crushed/Diced)
400 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
350 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Fresh Parsley
15 g
Fresh Basil
192 g
Lemon Zest
2 g
Liquids
Dry White Wine
122 g

Per Serving

642kcalCalories
39gProtein
75gCarbs
19gFat
6gFiber
Sodium
252mg11% DV
Potassium
1026mg22% DV
Calcium
194mg15% DV
Iron
4.7mg26% DV
Magnesium
135mg32% DV
Vitamin C
27.3mg30% DV
Vitamin A
198µg22% DV
Vitamin K
218µg182% DV
Folate
63µg16% DV
Dried Pasta (Small)
Shrimp (Raw, Peeled)
Canned Tomatoes (Crushed/Diced)
Extra Virgin Olive Oil
Dry White Wine
Garlic
Fresh Parsley
Fresh Basil
Lemon Zest
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Spaghetti with Shrimp and Datterini Tomatoes belongs on the Sardinian home table. I build it around spaghetti or bavette, medium shrimp, and datterini tomatoes.

I bring a large pot of salted water to a boil for the pasta. I warm the olive oil in a wide low pan with the peeled, lightly crushed garlic clove.

I toss the pasta in the shrimp pan, adding tomato juices or a little pasta water if it looks dry. I serve immediately with a final thread of olive oil and a little extra parsley.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Fish and Seafood Hub