SPAGHETTI WITH SPICY SHRIMP SAUCE
DIFFICULTY: EASY
TIME: 30
Ingredients
Pomì Organic Chopped Tomatoes 1 Box
Dry White Wine ½ Cup
Extra Virgin Olive Oil for finishing
Flat leaf parsley finely chopped (or basil torn by hand) 1 tbsp
Garlic Cloves sliced thin 4
Hot Pepper Flakes 1 tbsp
Large Shrimps cleaned (21-15 count) 1 lb
Olive Oil 3 tbsp
Salt and Pepper to taste
Spaghetti 1 lb
This simple recipe is a must during Italian Summers, or for that matter any time
you find yourself exploring the coastline.
To be paired with a glass, or two (or more), of chilled dry white wine, a dish of
spaghetti and shrimps will always put family and friends in a good mood.
If you cannot source fresh/uncooked shrimps you can probably find frozen ones
at your local grocery store.
Thaw them under cold water and cook them exactly the same way you would
with the fresh ones.
If you were to pair menu items with a delicious pasta like this I would suggest an
appetizer of “Prosciutto e Melone” and a “Sorbetto al Limone” for dessert.
Preparation
In a large non-stick pan, heat 2 tablespoons of olive oil and sauté half of the garlic until golden.
Add the shrimps, season lightly with salt and pepper and toss around, on a high flame, for 2-3
minutes. Add the wine to the pan and cook until reduced by a third, another couple of minutes.
Remove from heat and set aside in a bowl to cool off.
Wipe the pan clean with a paper towel, add the remaining olive oil and garlic and sauté until
lightly golden and crisp, add the pepper flakes and then add the tomatoes.
​Stir well and season to taste with salt and pepper, bring to a gentle simmer and cook for about
15 minutes stirring occasionally. Use the back of a wooden spoon to brake down some of the
tomato chunks, as it will help you achieve a more rustic texture.
Meanwhile bring a pot of salted water to a boil.
As the sauce is finishing to cook, stir the pasta into the boiling water and mix well to prevent it
from sticking. Always check the pasta box for cooking time, and as a general rule always cook
the pasta 1 or 2 minutes less than indicated on the box. Since it will be mixed into the saucepan
to finish, this is the best way to make sure your spaghetti is served al dente.
Right before straining the pasta, add the shrimps to the tomato sauce, adjust salt and pepper if
necessary and mix well.
Strain the pasta, add to the sauce and on a medium flame finish cooking it while evenly covering
it in sauce.
Serve garnished with a generous pinch of chopped parsley (or basil) and a drizzle of olive oil. It
goes without saying that you can always adjust the heat with some extra pepper flakes!
Prep Time: 5 min - Cook Time: 25-30 min
© 2016, Consorzio Casalasco del Pomodoro Soc.Agr.Coop.
C.F. e P.IVA e Reg. Imprese: 00325250199 - R.E.A. CR 98044