A delicious spaghetti dish with large shrimp in a tomato sauce.
Ingredients
- shrimp, deveined with shell and head left on: 20 piece
- tomatoes: 4 piece (to taste)
- bunch flat-leaf parsley: 1 piece (divided)
- extra-virgin olive oil: 0.25 cup
- onion: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- red Chili pepper: 1 piece (chopped, fresh)
- cloves garlic: 4 piece (sliced, to taste)
- water: 0.5 cup
- tomato paste: 2 Tbsp
- oregano: 1 Tbsp (dried)
- salt and ground black pepper: (to taste)
- paprika: 1 tsp
- ⅝ pounds spaghetti: 1 piece (optional)
Metric Conversion
Stages of cooking
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Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
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Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
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Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
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Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
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Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
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In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
