A delicious and spicy shrimp dish served with pasta, perfect for seafood lovers.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Low Fat
Ingredients
Scale
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
8 ounces linguine or spaghetti
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
In a large pot of salted boiling water, cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the diced tomatoes (with their juices) and white wine to the skillet. Stir in the oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the sauce to thicken slightly.
Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp are pink and opaque.
Toss the cooked pasta into the skillet with the shrimp and sauce, adding reserved pasta water as needed to reach desired consistency. Mix well to combine.
Serve immediately, garnished with chopped parsley and grated Parmesan cheese.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream just before adding the shrimp.
Add vegetables like bell peppers or spinach for extra flavor and nutrition.