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FAQsGarlic 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
2
0
0
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.
Made with
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.
Made with
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