Pasta con gambas al limón y ajo

Ingredientes

• 1 tbsp olive oil
• 1 tbsp butter (, unsalted)
• 1 yellow onion (, finely sliced)
• 1 1/2 tsp salt
• 1/2 tsp sweet red pepper flakes
• 1/2 tsp freshly ground black pepper
• pinch sugar
• 5 garlic cloves (, minced)
• 2 tbsp capers (, or more to taste)
• 1 lb (450g) raw shrimp (, peeled and deveined (thawed if frozen))
• 1/3 cup (80ml) dry white wine
• 2 tbsp lemon juice
• 4 cups (960ml) chicken broth (or vegetable broth)
• 10 1/2 oz (300g) spaghetti
• 2 large vine ripe tomatoes (, diced)
• 2 tbsp grated Parmesan cheese (, plus extra to serve)
• salt and pepper to season
• 1 tbsp fresh basil (, chopped)
• 1 tbsp fresh parsley (, chopped)
• handful cherry tomatoes (, halved)

Preparación

1. 1

   Heat the butter and olive oil. Add the sliced onion, salt, pepper, sugar and red pepper flakes and cook, stirring, over low heat until softened.

2. 2

   Add the minced garlic and capers and stir for a couple of minutes until fragrant.

3. 3

   Stir in the shrimp and cook, stirring, for a couple of minutes. The shrimp will start to turn pink as it cooks. Add the white wine and lemon juice and bring to a simmer. Transfer to a bowl and set aside.

4. 4

   Pour the broth into the pan (no need to clean) and bring to a simmer. Add the spaghetti, making sure it is submerged in the liquid once it softens. Cook for six minutes, stirring frequently.

5. 5

   Stir in 3/4 of the diced tomatoes and cook for a few more minutes, until the pasta is almost done but still al dente,

6. 6

   Add the cooked shrimp, onions and cooking juices to the pan and stir well to combine. Taste the pasta to check it is cooked to your liking and adjust the seasoning, if needed.

7. 7

   Toss in the chopped herbs and grated Parmesan and serve with some of the reserved diced tomatoes and a few cherry tomatoes.