Shrimp Spaghetti
Indulge in succulent shrimp nestled atop perfectly cooked spaghetti, all enveloped in a rich tomato sauce bursting with garlic, basil, and Parmesan cheese.
Servings: 1 Servings
Ingredients
For Shrimp
- 1 lb fresh large shrimp peeled and deveined
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons olive oil
For Spaghetti
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- ½ cup yellow onion chopped
- 2 teaspoons minced garlic
- ½ cup chicken broth
- 1 cup tomato puree from the can
- 14.5 ounce can diced tomatoes
- 1 teaspoon Italian seasonings
- 5-6 fresh basil leaves roughly chopped
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 8 ounce spaghetti
- ¼ cup grated parmesan cheese
Instructions
- 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.
Nutrition
Calories: 1505kcal | Carbohydrates: 133g | Protein: 94g | Fat: 69g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 623mg | Sodium: 6038mg | Potassium: 2916mg | Fiber: 17g | Sugar: 28g | Vitamin A: 3369IU | Vitamin C: 74mg | Calcium: 757mg | Iron: 15mg