Pasta Limone Gamberetto

Pasta Limone GamberettoHeard some great feedback on the Lemon Basil Dipping Sauce and Crispy Cod recipes from subscribers, today!  One used her leftover Lemon Basil Dipping Sauce to make another pasta dish with angel hair pasta, fried chopped pancetta, organic heirloom cherry or grape tomatoes, more lemon zest, more lemon juice and more olive oil.  Her husband commented to her that it was the best pasta sauce he ever had, or something to that effect!!  Check her comment at the end of the recipe for Lemon Basil Dipping Sauce for her exact words.  I still had about 2/3 of a bottle of the sauce left in my fridge, and I was working late, again, tonight.  Dinner had to be quick and easy peasy without much added cost.  I had leftover cooked pasta that I bagged and froze a few weeks ago, so the pasta was ready-to-go.  I decided to buy a small package of cooked deveined shrimp for under $3 to make a dish that reminded me of a wonderfully lemony shrimp pasta I ate many times over at a little Italian restaurant in Walnut Creek, Cafe Del Stelle, that no longer exists.  My son and I happen to go there one day about a year or so ago, and we found out it was closing down the next day.  Many fond memories I had from that place, including an amazing tiramisu.  Mostly, I’d go there after a late night of work to catch some dinner alone before getting back to work in my old lawyering days.  I’m talking about 18 years ago, it was, that I always had my nose to the grind stone.  Back then, I had a one and one half hour commute back home after a late night of work; the kids were both fast asleep with their dad by the time I got home.  Anyway, Cafe Del Stelle was always satisfying and comforting, and they served a yummy bread and dip and fresh water infused with fruits with dinner.  For tonight, I made do with what I had at home, my leftover “Lemon Basil Dipping Sauce”, and the shrimp , but I was determined to recreate the experience of Cafe Del Stelle’s flavorful lemony shrimp linguine!

Pasta Limone Gamberetto

From Sweetkitchengirl: On the Cutting Edge | Main Dishes | Italian

How to make a quick flavorful lemony shrimp pasta dish that you will not soon forget using my leftover "Lemon Basil Dipping Sauce"!!! (See the separate recipe..)


2 servings


  • Lemon Basil Dipping Sauce
  • Pasta cooked a la dente
  • 1/4 onion chopped finely
  • 1 lb. cooked deveined shrimp or scampi
  • 12 t. fish sauce
  • 1/2 chopped tomato
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • salt to taste
  • black pepper to taste
  • olive oil
  • 1/21 t. red pepper flakes
  • slivers of roasted red bell peppers from a jar


  1. Prepare cooked pasta a la dente (I had frozen leftover bow tie pasta that I defrosted in the microwave.)
  2. Pour a splash of olive oil in a hot pan.
  3. Add chopped onions and sauté until clear.
  4. Add cooked shrimp, some salt and black pepper.
  5. Toss shrimp and let it turn golden (I accidently turned my heat up and almost burned some of the shrimp!)
  6. No worries.
  7. Add 1-2 t. fish sauce.
  8. Add the chopped 1/2 tomato.
  9. Add 1/2 to 1 t. red pepper flakes depending on how spicy you like it.
  10. Stir and saute for a minute.
  11. Reduce heat to warm or very low.
  12. Add juice of 1/2 to 1 lemon depending on how lemony you like it.
  13. Add pasta.
  14. Add another splash of extra virgin olive oil.
  15. Add zest of 1/2 to 1 lemon.
  16. Toss and serve. (sorta like tennis)
  17. Garnish with a drizzle of the Lemon Basil Dipping Sauce around the edges and some roasted red pepper strips that you buy in a jar.


  • Watch that you don’t burn your onions or shrimp. Use medium heat to saute and reduce to low when tossing everything together. Save some Lemon Basil Dipping Sauce for garnish and to add brightness at the end. Also, save some for dipping in your favorite bread. I like rosemary focaccia if I can get it.

Buon appetito!!!

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