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Garlic Tomato Shrimp Pasta

Easy to cook pasta with a few ingredients that can be found at home

Preparation and cooking time: less than 25 minutes
By Monica
|
2 0 0 | 0 Reviews

Ingredients


1 kg Spaghetti

3 tablespoons olive oil

1 kg shrimp

2 teaspoons salt

1 ½ teaspoons red pepper

1 small yellow onion

8 cloves garlic

42 oz canned diced tomato

1 teaspoon sugar

1 teaspoon dried oregano

1 cup white wine

⅓ cup parsley

Directions


Step 1: In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.

Step 2: Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.

Step 3: Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.

Step 4: Add the shrimp, salt, and ½ teaspoon of the red pepper flakes.

Step 5: Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds.

Step 6: Flip and repeat until shrimp are just cooked through.

Step 7: Remove the shrimp and place in a small bowl to the side.

Step 8: Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.

Step 9: Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes.

Step 10: Stir frequently to ensure the garlic does not burn.

Step 11: Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, 1 teaspoon red pepper flakes, oregano, and white whine

Step 12: Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.

Step 13: Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.

Step 14: Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat.

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Garlic Tomato Shrimp Pasta

Easy to cook pasta with a few ingredients that can be found at home

Preparation and cooking time: less than 25 minutes

Ingredients

1 kg Spaghetti

3 tablespoons olive oil

1 kg shrimp

2 teaspoons salt

1 ½ teaspoons red pepper

1 small yellow onion

8 cloves garlic

42 oz canned diced tomato

1 teaspoon sugar

1 teaspoon dried oregano

1 cup white wine

⅓ cup parsley

Directions

Step 1: In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.

Step 2: Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.

Step 3: Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.

Step 4: Add the shrimp, salt, and ½ teaspoon of the red pepper flakes.

Step 5: Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds.

Step 6: Flip and repeat until shrimp are just cooked through.

Step 7: Remove the shrimp and place in a small bowl to the side.

Step 8: Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.

Step 9: Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes.

Step 10: Stir frequently to ensure the garlic does not burn.

Step 11: Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, 1 teaspoon red pepper flakes, oregano, and white whine

Step 12: Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.

Step 13: Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.

Step 14: Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat.

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