Finely chop garlic and onion, and devein the thawed shrimp by splitting their backs open.
Place generous butter in a pan and melt over medium heat until evenly melted.
Add garlic and onion, sauté until translucent, and season lightly with salt.
Pour in lemon juice and white wine, increase heat to burn off alcohol and eliminate any off-flavors.
Add the prepared shrimp and wrap them into a donut shape while cooking until they become firm and chewy—remove them from the pan separately.
Add tomato sauce, cooked pasta, and half a cup of pasta water to the pan, stir well until starch releases and the sauce thickens.
Season with salt to taste, turn off the heat, then gently mix in the reserved shrimp to finish.
Chop garlic and onion, and halve the shrimp for preparation.
Sauté garlic, onion, lemon juice, and wine in melted butter, then cook the shrimp and remove them separately.
Combine tomato sauce, pasta, and pasta water, reduce until thickened, then mix in the shrimp to finish.
Cooking tips 💡
If shrimp continue cooking in the sauce, they become tough and shrink in size. Removing them once perfectly cooked and adding them back at the end is key to maintaining their chewy texture.
To preserve the fresh, clean flavor of seafood, it's recommended not to sprinkle cheese on the finished pasta.
Solo Cooking God One-Pan Pepperoni Tomato Pasta
A super simple oven-style spaghetti made by simmering pepperoni and tomato sauce in a single pan without needing to boil the noodles separately.