SHRIMP SPAGHETTI WITH TOMATO SAUCE
A delicious spaghetti dish with large shrimp in a tomato sauce.
Provided by Socratic Food
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g
PASTA WITH SHRIMP, SHALLOTS AND TOMATOES IN MADEIRA SAUCE
Number Of Ingredients 14
Steps:
- in a small bowl toss the shallot rings with flour to coat then fry in 3 tablespoons of oil in 2 batches until golden brown and crisp about 3-4 min then drain on a paper towel and sprinkle lightly with salt
- in a 2 quart sauce pan boil the shrimp shells in 2 cups of well salted water until the water is reduced to 1 1/2 cups, about 5 mins. Strain and set aside.
- season the shrimp with 1/2 tsp each of salt and pepper then sauté in 2 tablespoons of the oil and the butter until just cooked through, about 3o secs per side then transfer to a plate.
- in remaining 2 tablespoons of oil sauté garlic and shallots 2-3 mins, add the Madeira and cook until almost fully evaporated, about 3 minutes. Add the tomatoes and cook until most have burst and their liquid is reduced by half, 4-5 minutes. Add the cream and 1/2 cup of the shrimp broth, cook until the sauce thickens, 4-5 mins. Add the shrimp and cook until just heated through. Season to taste with salt and pepper.
- Meanwhile bring a 6 qt pot of well salted water to a boil, cook the pasta, drain. Add pasta to shrimp and tomato mixture, add capers and add some of the remaining shrimp broth to loosen sauce if needed.
- Divide pasta mixture among plate and garnish with chives and fired shallot rings.
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