This Spaghetti with White Wine Garlic Sauce is tasty enough for a family feast, or just a casual night sitting by the fireplace!
Created with De Cecco
You guys should know by now how much I love comfort food. (A big bowl of soup on a blustery winter day is pretty much my happy place!) But I also love Italian food. Laura is half-Italian, and I consider myself to be 100% Italian at heart. This week, we’re taking a bit of time off to recharge the batteries…and we’re making several of our favorite Italian dishes.
Back last century (man, am I really that old?), I studied in Rome for a summer. I’ve always been fascinated by Roman history, so the chance to live in Rome for a couple of months was amazing. Aside from the academic side of the trip, we had to learn how to live in a foreign city. We learned how to navigate the bus system as well as where to find the closest gelato shop (right around the corner!). We lived in a dormitory of sorts located in a residential area of Rome. The first floor of the building had a computer lab, a commons area, a dining room and a kitchen while the top two floors were individual rooms. An Italian couple lived on site with their two children, and they handled general maintenance as well as cooking meals for us.
Prior to that, Italian food always meant pasta and red sauce. Don’t get me wrong, I love a good pasta + red sauce! But there are so many other flavor profiles you can create, too. Take for instance, this Spaghetti with White Wine Garlic Sauce. It sounds super fancy…like something you might order at a restaurant. But it’s really not that hard to make at all! In fact, this entire meal (shrimp included) can be made while the spaghetti is cooking.
Many years ago, I heard a professional chef offer a great piece of advice when it comes to cooking Italian food. Italian food is often quite simple, and it uses just a few ingredients. So you should always use the best ingredients you can afford. Grate real Parmesan cheese. Use real lemon juice. Use a wine that you wouldn’t mind drinking. And use De Cecco pasta. Not all pasta is created the same, and De Cecco is a premium Italian pasta made from a family recipe that dates back over 130 years to the Abruzzo region of Italy. De Cecco pasta is made exclusively with durum semolina and spring water. Durum semolina is coarser than the traditional, finely-ground flour, which is used in many other store-bought pastas. De Cecco pasta cooks perfectly and holds its shape. Even if you lose track of time and overcook it by a minute or two, it won’t turn mushy. Authentic Italian food just requires authentic Italian pasta, ya know?
Laura actually helped come up with this recipe as she is a huge fan of Spaghetti with White Wine Garlic Sauce. If I’ve learned nothing else in our 6+ years of marriage, it’s that you should always listen when your Italian wife suggests an Italian recipe. And you know what? She knows her stuff! The fresh lemon juice and artichoke hearts in this dish are the perfect complement to the garlic + white wine sauce. We actually enjoyed this recipe so much that we made it two nights in a row. Yeah, it’s that good!
Hopefully you’re relaxing and winding down this week after a busy Christmas season. Might I suggest this Spaghetti with White Wine Garlic Sauce as an easy and tasty meal? It’s good enough for a family feast, or just a casual night sitting by the fireplace. Enjoy, my friends!
This is a sponsored conversation written by me on behalf of De Cecco. The opinions and text are all mine.
Spaghetti with White Wine Garlic Sauce
- 1 16-oz. box De Cecco spaghetti
- 1 Tbsp olive oil
- ½ pound asparagus spears chopped into 1” pieces
- 2½ tsp garlic minced
- ½ tsp crushed red pepper flakes
- 2 Tbsp lemon juice ~1 large lemon
- ½ cup dry white wine i.e. Chardonnay, Pinot Grigio, Sauvignon Blanc
- 3 Tbsp unsalted butter
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 pound jumbo shrimp peeled and deveined
- ½ tsp kosher salt
- ½ tsp black pepper
- ⅓ cup Italian parsley chopped
- 2 Tbsp lemon zest ~2 large lemons
- ½ cup Parmesan cheese
- 1 cup cherry tomatoes halved
- Cook spaghetti in salted water according to package instructions; drain pasta and set aside. (Note: After cooking, reserve ½ cup of the pasta water.)
- Meanwhile, add olive oil to a large skillet and place over medium heat. Once hot, add asparagus and sauté for 3-4 minutes. Add garlic and red pepper flakes and continue sautéing for 1-2 more minutes, stirring frequently.
- Add lemon juice, white wine, butter, artichokes and shrimp to skillet. Increase heat slightly and simmer for 5-7 minutes, or until liquid has reduced by about half and shrimp are opaque in the center and fully cooked.
- Add ¼ cup of reserved pasta water along with the salt, pepper, parsley and lemon zest; stir until well combined. Add Parmesan cheese and cooked spaghetti, tossing until well coated. Stir in cherry tomatoes.