Indulge in succulent shrimp nestled atop perfectly cooked spaghetti, all enveloped in a rich tomato sauce bursting with garlic, basil, and Parmesan cheese.
Pat dry the shrimp with a kitchen towel and season it with oregano, garlic powder, salt, and pepper.
Heat a large skillet with oil over medium heat. Add the shrimp in a single layer and cook for 2 minutes until the shrimp starts to turn pink. Transfer them to a plate and set aside.
In the same skillet, add a tablespoon of oil and butter. Once the butter is melted, add the chopped onion and minced garlic. Sauté for 2-3 minutes.
Stir in the chicken broth and let it simmer for a minute.
Add tomato puree and diced tomatoes to the skillet and cook the sauce for 2 minutes. Add in the spices, Italian seasonings, basil leaves, salt, and pepper. Let the sauce simmer for 4-5 minutes.
Meanwhile, in a large pot with salted water, cook the spaghetti according to the package instructions. Once done, drain the pasta water.
Add the cooked spaghetti to the skillet along with the shrimp and toss in the sauce for 2 minutes.
Finally, sprinkle some freshly grated Parmesan cheese and chopped basil, and serve.
Notes
Look for fresh, firm shrimp with a mild smell. Avoid shrimp that smells fishy or has a slimy texture. If using frozen shrimp, defrost completely before cooking.
Shrimp cooks fast, so be careful not to overcook it. It only needs about 2 minutes per side in the skillet.
Let the sauce simmer for a few minutes after adding the tomatoes and seasonings. This helps meld the flavors together.
Before draining the pasta, reserve some of the pasta water. You can use it to thin out the sauce if it becomes too thick.