Description
A bold and vibrant Italian seafood pasta made with tender shrimp simmered in a spicy garlic tomato sauce and tossed with perfectly cooked spaghetti for a fiery, restaurant-worthy meal at home.
Ingredients
Units
Scale
- 1 pound raw shrimp, peeled and deveined
- 12 ounces spaghetti
- 1 can (28 ounces) crushed tomatoes
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté gently until fragrant, about 1 minute.
- Stir in crushed tomatoes, red pepper flakes, salt, and black pepper.
- Simmer the sauce for 15 minutes to develop flavor.
- Add the shrimp to the skillet and cook for 3 to 4 minutes until pink and opaque.
- Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in chopped fresh parsley.
- Serve immediately while hot.
Notes
- Pat shrimp dry before cooking for better texture.
- Do not overcook shrimp to prevent toughness.
- Adjust red pepper flakes to control spice level.
- Reserve pasta water to help the sauce cling to the pasta.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 185mg