Garlic Tomato Shrimp Spaghetti (Print Version)
# Ingredients:
→ For the Pasta
01 -
250g spaghetti
02 -
Salt for the pasta water
→ For the Shrimp Sauce
03 -
300g shrimp, peeled and deveined
04 -
2 tbsp olive oil
05 -
4 to 5 garlic cloves, minced
06 -
1 cup diced tomatoes (fresh or canned works)
07 -
2 tbsp tomato paste
08 -
1 tsp paprika
09 -
1 tsp black pepper
10 -
Salt to taste
11 -
1 tsp sugar (if your tomatoes are too acidic)
12 -
¼ cup reserved pasta water
13 -
1 tbsp butter (optional but recommended)
# Instructions:
01 -
Bring a big pot of salted water to a boil. Add your spaghetti and cook until it's al dente, following the package directions. Before you drain it, scoop out about a quarter cup of the pasta water and set it aside. Drain the rest.
02 -
Heat the olive oil in a large pan over medium-high heat. Add your shrimp and season with a pinch of salt and some paprika. Cook for 1 to 2 minutes on each side until they turn pink and opaque. Take them out of the pan and set them aside on a plate.
03 -
Using the same pan with all those good shrimp flavors, toss in your minced garlic and cook it for about 30 seconds until it smells amazing. Add the diced tomatoes and tomato paste, then season with black pepper, paprika, salt, and a teaspoon of sugar if your tomatoes taste too sharp.
04 -
Pour in a splash of that reserved pasta water and let everything simmer together for a few minutes. Stir occasionally until the sauce thickens up nicely.
05 -
Add your cooked spaghetti right into the sauce and toss everything together until the pasta is coated evenly. Stir in the butter if you're using it for extra richness.
06 -
Return the cooked shrimp to the pan and gently mix them into the pasta. Plate everything up while it's hot and finish with an extra crack of black pepper on top.
# Notes:
01 -
Don't overcook the shrimp or they'll get rubbery. They only need about 2 minutes per side.
02 -
The pasta water helps the sauce stick to the spaghetti, so don't skip saving some.
03 -
Fresh tomatoes are great when in season, but canned work perfectly fine year-round.
04 -
The butter at the end adds a nice silky texture to the sauce.
05 -
This dish is best served immediately while everything is hot and fresh.