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Shrimp Spaghetti with Tomato Sauce
Shrimp Spaghetti with Tomato Sauce
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Shrimp-infused spaghetti with spicy tomato sauce, bell pepper, parsley, chile pepper, and tender shrimp.
Ingredients:
  • 20 large shrimp, deveined with shell and head left on
  • 4 tomatoes, or more to taste
  • 1 bunch flat-leaf parsley, divided
  • 0.25 cup extra-virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 fresh red chile pepper, finely chopped
  • 4 large cloves garlic, sliced, or more to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • salt and ground black pepper to taste
  • 1 teaspoon paprika
  • 1.625 pounds spaghetti
Instructions:
  • Peel the shrimp and add the skins, heads, and tails to a large saucepan. Cover with water and bring to a gentle boil. Reduce heat and simmer for 45 minutes.
  • Blend together fresh, ripe tomatoes and half of the chopped parsley until velvety smooth.
  • In a separate pan, warm olive oil over medium heat. Sauté onion, bell pepper, and chile pepper until softened, for approximately 5 minutes. Introduce garlic and cook until fragrant without browning, for 1 to 2 minutes.
  • Pour the smooth tomato blend into the pan with the peppers, then mix in water, tomato paste, oregano, salt, and black pepper. Stir thoroughly and sprinkle in paprika. Simmer the sauce on low to medium heat until it thickens.
  • Remove shrimp shells from the water. Bring the water back to a boil and add the spaghetti. Cook the spaghetti, stirring occasionally, until it's al dente, about 12 minutes. Save 1 cup of the cooking water and drain the spaghetti.
  • Meanwhile, toss in the shrimp into the tomato sauce, followed by the reserved water. Give it a good stir and cook until the shrimp turns pink, which should take around 3 minutes. Serve the spaghetti on plates, ladle the sauce over the top, and sprinkle with the leftover parsley for a finishing touch.

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