Shrimp Spaghetti With Fresh Tomato Sauce
This Greek-style shrimp spaghetti is all made from scratch with whole fresh shrimps and fresh tomatoes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 medium-sized whole shrimps (fresh or frozen - about 250 grams / 9oz)
- 1 small onion (finely chopped)
- 1/2 green bell pepper (finely diced)
- 2 small garlic cloves (chopped)
- 2 large very ripe tomatoes (finely chopped)
- a handful of fresh parsley (chopped)
- 250 grams / 9 oz spaghetti
- olive oil
- 1/2 teaspoon sugar
- Optional: brandy
Instructions
- 1
Cook spaghetti according to package instructions and set aside.
- 2
If using frozen shrimp, unfreeze them by dipping them in a bowl with cold water.
- 3
Prepare the shrimps by removing their shells leaving only one shell next to their head and one shell at their tail to hold them in place. Cut their mustaches with a scissor. Season with salt and pepper.
- 4
Heat a good splash of olive oil in a large skillet over high heat.
- 5
Cook the shrimps for 2 minutes on each side. Remove from heat and set aside. OPTIONAL: You may add a drop of brandy, or ouzo to the shrimps at this point, and wait until it evaporates or light it on fire.
- 6
In the same skillet add the onion, garlic, and peppers and cook until softened. Add the tomatoes, sugar and a pinch of salt and pepper. Reduce heat to medium and cook while stirring occasionally until thick sauce forms. Takes about 15-20 minutes.
- 7
Add a splash of water and cook for 5-10 minutes more. Taste the sauce to see if it needs any more salt and pepper.
- 8
Add the fresh parsley and shrimps in the sauce and cook for 3-4 minutes.
- 9
Stir in the cooked pasta and cook for a minute more. Remove from heat and serve!