Macarronada, a dish that traces back to São Paulo's Italian immigrant kitchens, is made here with shrimp and a cream-free tomato sauce. Pulling the shrimp off the heat at the right moment takes skill, resulting in a light main course kept low in fat.
Boil the pasta in plenty of salted water for the time stated on the package, then drain.
Sauté the garlic cloves briefly in a portion of the olive oil, add the shrimp and cook for 3 minutes, then immediately transfer to a plate.
In the same pan, sauté the onion in the remaining olive oil, add the grated tomatoes and cook for 10 minutes.
Toss the drained pasta and shrimp with the sauce and finish with the pepper flakes, salt and lemon juice.
Garnish with parsley and serve hot.
Don't cook the shrimp for more than 3 minutes; overcooking leaves them rubbery. Allergens: contains wheat (gluten) and shellfish (shrimp).
Finishing with hot sauce instead of pepper flakes gets you closer to the sharpness of Brazil's malagueta pepper; in that case I would reduce the salt slightly.
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