Spaghetti with shrimps and tomatoes
5 servings
30 minutes
Spaghetti with shrimp and tomatoes is the embodiment of Mediterranean elegance. The dish originates from sunny Italy, where fresh seafood and aromatic tomatoes are the foundation of gastronomic culture. Tender shrimp are infused with the aroma of oregano and capers, creating a rich yet light flavor. The combination of sweet tomatoes with spicy notes makes the sauce surprisingly balanced. Cooked al dente, the spaghetti perfectly absorbs the rich juices, while olive oil adds a velvety touch to each bite. This dish is perfect for a cozy family dinner or a romantic evening with a glass of white wine. Its simplicity in preparation makes it accessible, yet the taste remains restaurant-quality. The pleasure of each bite is a journey to the heart of Italian cuisine.
1
Cut the onion into thin rings.
- Onion: 1 head
2
Blanch the tomatoes in boiling water and peel them. Cut into cubes.
- Tomatoes: 400 g
3
Clean the shrimp if necessary. You can use any shrimp, but if you choose pre-cooked ones, add them to the pasta at the last moment.
- Shrimps: 250 g
4
In a heated pan with olive oil, sauté the onion for a minute, then add the tomatoes and simmer for about 5-7 minutes.
- Olive oil: 6 tablespoons
- Onion: 1 head
- Tomatoes: 400 g
5
Add crushed oregano and capers.
- Fresh oregano leaves: 1.5 teaspoon
- Capers: 1 tablespoon
6
Cook the spaghetti to al dente according to the instructions on the package.
- Spaghetti: 300 g
7
Add shrimp to the tomatoes and simmer everything together for 2-3 minutes. Season with salt and pepper.
- Shrimps: 250 g
- Salt: to taste
- Ground black pepper: to taste
8
Mix the cooked spaghetti well with the sauce, cover the pan with a lid, and let it sit for 2 minutes for the pasta to absorb the sauce.