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Shrimp Spaghetti with Tomato Basil Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients
  

  • ½ lb. spaghetti
  • 1 lb. large shrimp 16-20 per lb., peeled and deveined
  • Salt and pepper to taste
  • 1 tsp. paprika
  • 1 tsp. chili flakes optional
  • 4 Tbsp. extra virgin olive oil divided
  • 2 Tbsp. minced garlic
  • 4 Tbsp. chopped shallots
  • 4 cups chopped ripe tomatoes
  • 1 cup my easy marinara sauce
  • 1 Tbsp. fresh or dried oregano
  • 1 cup white wine
  • 2 cups reserved pasta water
  • 4 Tbsp. fresh chopped basil
  • ½ cup grated parmesan cheese

Instructions
 

  • Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.
  • Meanwhile, pat shrimp dry and season with salt, pepper, paprika and chili flakes
  • In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add shrimp and sauté for about 2 minutes per side, or until just cooked through. Remove and set aside.
  • In the same pan, add remaining 2 Tbsp. olive oil. Sauté garlic and shallots until fragrant, about 1-2 minutes.
  • Add chopped tomatoes, tomato sauce, and oregano. Cook until tomatoes start to break down, about 5–6 minutes. Then deglaze the pan with the white wine waiting until fully absorbed before continuing.
  • Add 1 ½ cups reserved pasta water and simmer until the sauce slightly thickens.
  • Toss in the cooked spaghetti, parmesan, and fresh basil. Stir until the pasta is well coated, adding more pasta water as needed for a silky sauce.
  • Return shrimp to the skillet, toss to combine, and serve immediately with extra parmesan and basil on top. ENJOY!!!