Spaghetti with Shrimp

Spaghetti ai Gamberi

This is a delicious recipe of my book Perfectly Pasta. It’s a dish very popular in my country, and it tastes great if you use the highest-quality and freshest shrimps you can find. I suggest accompanying this dish with a good glass of white wine.

Preparation time: 15 minutes

Cooking time: about 35 minutes

Serves 2–3

Ingredients:

Extra virgin olive oil, about 7 tablespoons
2 large garlic cloves, peeled and finely chopped
½ pound (220 grams) fresh shrimp
1 can Italian peeled tomatoes, approximately 14 ounces (400 grams), mashed with a fork
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) of spaghetti pasta
3 tablespoons fresh minced parsley

Method:

1.        Heat about 4 tablespoons of the oil in a large pan. Add the garlic and sauté until light brown. Add the shrimp and let cook for about 2 minutes. Add the tomatoes and ½ teaspoon salt. Cook for about 20 minutes on low to medium heat. At this point, taste the sauce and add more salt if needed.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the spaghetti and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the shrimp and tomatoes. Add the parsley and another 3 tablespoons oil, mix well, and serve immediately.

Note:

·         You can use fettuccine or linguine in place of the spaghetti.