Spaghetti Garlic Tomato Shrimp (Printer-Friendly)
Succulent shrimp, garlic, and tomato coat spaghetti in a silky, savory sauce with aromatic spices.
# What You'll Need:
→ Pasta
01 -
8.8 oz spaghetti
02 -
Salt for boiling water
→ Shrimp Sauce
03 -
10.6 oz shrimp, peeled and deveined
04 -
2 tbsp extra virgin olive oil
05 -
4–5 garlic cloves, minced
06 -
1 cup diced tomatoes (fresh or canned)
07 -
2 tbsp tomato paste
08 -
1 tsp paprika
09 -
1 tsp freshly cracked black pepper
10 -
Salt to taste
11 -
1 tsp sugar (optional)
12 -
¼ cup reserved pasta water
13 -
1 tbsp butter (optional)
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until just al dente, stirring occasionally to prevent sticking. Reserve ¼ cup of pasta water before draining.
02 -
Heat olive oil in a large pan over medium-high heat until shimmering. Add shrimp in a single layer, season lightly with salt and paprika, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 -
Reduce heat to medium and add minced garlic to the same pan. Sauté for about one minute until fragrant. Stir in diced tomatoes and tomato paste. Season with black pepper, paprika, salt, and sugar if needed. Add a splash of reserved pasta water and simmer until sauce thickens.
04 -
Add drained spaghetti directly to the sauce and toss to coat evenly. Stir in butter if using until glossy.
05 -
Return shrimp to the pan and gently fold through until warmed. Plate immediately and finish with a dusting of extra black pepper.
# Extra Suggestions:
01 -
Reserve pasta water to help bind and create a silky sauce.
02 -
Do not overcook shrimp; they should be pink and tender.
03 -
Taste and adjust seasoning for balance between acidity and sweetness.