• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound riccioli (or fusilli)
  • 1 pound small-medium shrimp (fresh or frozen)
  • 1 pound cherry tomatoes, halved
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • Juice of one lemon (optional, see note)
  • 2 tablespoons flat leaf parsley, finely chopped
  • Salt, to taste
  • Black pepper, to taste

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  1. Peel and clean the shrimp. Set aside. In large skillet over medium heat, heat the olive oil and add the garlic. When golden, add the tomatoes. Cook until slightly wilted. Add the shrimp and raise the heat. Add the wine and then the lemon juice. Cook for a few minutes until the shrimp turn pink and most of the liquid has evaporated. (If using frozen shrimp, defrost them prior to adding to the skillet.) Season with salt, black pepper, some of the parsley, and finish cooking for another minute.
  2. Bring a large pot of salted water to boil. Cook the pasta until al dente, drain it, and add it to the skillet with the shrimp. Toss to mix well over medium heat.
  3. Serve it immediately with a sprinkle of fresh parsley.


The pasta in the photograph was infused with lemon during its production process, and therefore, has a lemon flavor. It is not necessary to add additional lemon juice while cooking the shrimp.