Description
A delightful blend of succulent shrimp and a rich tomato sauce served over spaghetti or linguine, perfect for any occasion.
Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- Begin by cooking the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about one minute until fragrant.
- Carefully add the de-veined shrimp to the skillet, cooking until they turn pink, approximately 3 to 4 minutes.
- Pour in the crushed tomatoes, seasoning with salt and pepper to taste. Allow the mixture to simmer for about 5 to 7 minutes.
- Toss the cooked pasta with the shrimp and sauce until well coated. Cook for an additional minute.
- Serve hot from the skillet, garnished with fresh basil and a sprinkle of grated Parmesan cheese.
Notes
Make-ahead tips: Consider cooking the sauce a day in advance for enhanced flavor. Be careful not to overcook the shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg