Description
A delicious spaghetti dish with large shrimp in a tomato sauce.
Ingredients
- 20 large shrimp, deveined with shell and head left on
- 4 tomatoes, or more to taste
- 1 bunch flat-leaf parsley, divided
- ¼ cup extra-virgin olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 fresh red chile pepper, finely chopped
- 4 large cloves garlic, sliced, or more to taste
- ½ cup water
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- salt and ground black pepper to taste
- 1 teaspoon paprika
- 1 ⅝ pounds spaghetti (Optional)
Instructions
- Peel shrimp and place skin
- heads
- and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer
- about 45 minutes.
- Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
- Heat olive oil in a separate pan over medium heat. Add onion
- bell pepper
- and chile pepper; cook and stir until softened
- about 5 minutes. Add garlic; cook until fragrant but not browned
- 1 to 2 minutes.
- Pour pureed tomato mixture into the pan with the peppers. Add water
- tomato paste
- oregano
- salt
- and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
- Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
- In the meantime
- add shrimp to the tomato sauce. Add the reserved water
- stir well
- and cook until shrimp is pink
- about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 8