Spaghetti Garlic Tomato Shrimp (Print Version)
Tender shrimp and tangy tomato blend with spaghetti in a rich garlicky sauce for a deliciously simple meal.
# Ingredients You'll Need:
→ Pasta
01 -
8.82 oz spaghetti
02 -
Salt for boiling water
→ Shrimp Sauce
03 -
10.58 oz shrimp, peeled and deveined
04 -
2 tbsp olive oil
05 -
4 to 5 garlic cloves, minced
06 -
1 cup diced tomatoes (fresh or canned)
07 -
2 tbsp tomato paste
08 -
1 tsp paprika
09 -
1 tsp freshly cracked black pepper
10 -
Salt to taste
11 -
1 tsp sugar (optional, to balance acidity)
12 -
1/4 cup reserved pasta water
13 -
1 tbsp butter (optional)
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, stirring occasionally. Reserve 1/4 cup pasta water before draining.
02 -
Heat olive oil over medium-high heat in a pan. Add shrimp in a single layer, season with salt and paprika. Cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 -
Reduce heat to medium and add minced garlic to the same pan. Sauté until fragrant, about one minute. Stir in diced tomatoes and tomato paste. Season with black pepper, paprika, salt, and sugar if needed. Add reserved pasta water, stir, and simmer until sauce thickens slightly.
04 -
Add drained spaghetti to the sauce and toss thoroughly to coat each strand. Stir in butter if using until sauce is glossy.
05 -
Return shrimp to the pan and gently fold through until warmed. Plate immediately and finish with an extra dusting of black pepper.
# Extra Tips & Details:
01 -
Reserve pasta water to help the sauce adhere to the spaghetti for a silkier texture.
02 -
Avoid overcooking shrimp to maintain a tender, juicy texture.
03 -
Adjust seasoning, balancing acidity with sugar to suit your taste.