Riccioli al Limone con Gamberi (Lemon and Shrimp)

30 minutes
  • 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.

Ed's Review

Napoli (Naples) is spectacular in its natural and architectural beauty, though I have always heard it's a rough place, controlled by the Camorra (their mafia).  Seeing is believing. During my recent trip I was the victim of several crimes.

First, some thug made me an offer I couldn't refuse: I was in a pastry shop, and she looked at me (threateningly) and said, "Try the sfogliatella. Fresh from the oven." I mumbled, "OK" and then she said, "Two euros." Then there was extortion. We had just finished eating four delicious thin-crusted pizzas when I was forced to shell out 30 euros for all of them! And oh, that brute at the friggitoria (fry shop) who basically said to me, "If  you ever want to taste mind-blowing fried artichoke hearts and mozzarella again, hand over five euros."  It is a tough place, I tell you. Scoundrels (and amazing food) everywhere.

Just down the road from Naples is La Costiera Amalfitana (The Amalfi Coast), with Capri and Ischia across the sea. There, lemon groves have dotted the landscape since Roman Times. In fact, the Limone di Sorrento is famous around the world. Half of the lemon crop is turned into limoncello; the other half is eaten, and a few are infused into pasta during the production process.  Yes, lemon flavored pasta. Spectacolare.

But you don’t risk life and limb in order to sample the local treasures.  My friends Giovanni and Rodrigo have just launched a website: www.amalfishopping.it.  Now, a little taste of the Costiera is just a click away.

Buon Appetito!
Ed Garrubbo

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