This light and refreshing pasta dish has fresh sweet cherry tomatoes, garlic, chili pepper, fresh wild shrimp. This shrimp spaghetti will transport you to the coast of Italy and just needs paired with a nice glass of dry Italian white wine.
This shrimp spaghetti recipe uses a fresh homemade shrimp stock from the shells of the shrimp. If you have ever eaten seafood pasta in Italy you will recognize that signature flavor. While it does require a bit of work, it does make the world of difference in the final dish. However, if you cannot find shrimp with the shell you can substitute seafood stock, vegetable broth or simply water.
Can I substitute frozen shrimp if I cannot get fresh?
Absolutely! Depending where you leave it may be hard to find fresh shrimp, especially with the shell still on. In my opinion though, fresh wild shrimp is much sweeter than frozen shrimp. So, if using frozen it is very important that the tomatoes are at their peak and sweet. If they are not, add a sprinkle of sugar to the sauce to make up for the sweetness.
Fresh Tomato and Shrimp Spaghetti
Description
Spicy and galricy shrimp cooked in a white wine and cherry tomato sauce served with spaghetti.
Ingredients
Instructions
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Clean the shrimp
To clean the shrimp start by removing the legs, then peel the shell off. The tail can be tricky, but being gently and removing as much as the shell first will help in removing it in once piece. Once the shell is removed cut a shallow line in the back of the shrimp to remove the waste vein.
Cut the shrimp into pieces and refrigerate until ready to cook.
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Make the shrimp stock
Add freshly cleaned shrimp shells to a saucepan over medium heat with a tablespoon of olive oil. Press down on the shrimp shells with a spoon or pestle to release some of the oil. Add 1 cup of water and let simmer for 10 minutes. Strain and set aside.
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Boil the pasta
Bring a pot of well salted water to a boil. Prepare according to the package.
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Cook the shrimp
In a skillet over medium heat add a tablespoon of olive oil. Add the crushed garlic cloves and the chili pepper diced small. Once fragrant add the shrimp. Toss to coat in the oil and cook for a couple minutes. Remove from the pan and set aside. Do not wipe the pan out.
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Prepare the tomato sauce
Cut the tomatoes in half and add to the skillet. Give them a toss to coat in the oil that is remaining in the pan. If there is no oil left add a teaspoon. After a minute add the wine and cover with a tight fitting lid. Let simmer for 5 minutes then add the reserved shrimp stock (vegetable stock or water if substituting). Cover and let simmer until the pasta is done.
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Finish the pasta
Add the shrimp and spaghetti to the skillet along with a small ladle of the pasta water. Add the basil then toss and mix until creamy.
