Macarronada, a dish from São Paulo’s Italian immigrant cuisine, is made here with shrimp and a cream-free tomato sauce. Taking the shrimp off the pan at the right time takes some skill; the result is a light main dish with less fat.
Boil the pasta in plenty of salted water for the time listed on the package, then drain.
Lightly sauté the garlic cloves in some of the olive oil, then add the shrimp. Cook for 3 minutes and transfer them to a plate right away.
In the same pan, sauté the onion in the remaining olive oil. Add the grated tomatoes and cook for 10 minutes.
Toss the cooked pasta and shrimp with the sauce, then finish with the red pepper flakes, salt, and lemon juice.
Garnish with parsley and serve hot.
Do not cook the shrimp for more than 3 minutes; longer cooking will make them rubbery. Allergens: contains wheat (gluten) and shellfish (shrimp).
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