Pasta with tomatoes and shrimp
1 serving
20 minutes
Pasta with tomatoes and shrimp is a true gastronomic delight inspired by sunny Italy. This dish combines the tenderness of royal shrimp, the rich flavor of sweet tomatoes, and the aroma of garlic, creating a harmony of tastes. A light sauce made from spaghetti cooking water, butter, and spices gives the pasta a silky texture. The tomatoes are sautéed to a light caramelization while retaining their freshness and brightness, and the shrimp become juicy with spicy notes. The finishing touch is grated Parmesan that melts on the hot pasta, adding depth of flavor. This dish is perfect for a cozy dinner at home or a festive table, offering pleasure in every bite.
1
Prepare the necessary ingredients.
2
Boil spaghetti in salted water until al dente, drain it, and reserve one ladle of the pasta water for the sauce.
- Spaghetti: 80 g
- Spices: to taste
3
Pat the thawed shrimp dry with a paper towel to remove excess moisture and fry on high heat with garlic and a drop of sunflower oil. Fry for one minute on each side and then remove from the pan.
- King prawns: 90 g
- Garlic: 2 cloves
- Sunflower oil: 5 ml
4
Next, sauté the quartered cocktail tomatoes until slightly softened and a crispy crust forms — this will give the dish a rich and appetizing flavor, but do not let them become fully soft; they should remain in quarters in the pasta.
- Tomatoes: 5 piece
5
Add shrimp, spaghetti, and a bit of pasta cooking water to the roasted tomatoes for the sauce; at this stage, you can also add spices and butter (any spices can be used).
- King prawns: 90 g
- Spaghetti: 80 g
- Butter: 15 g
- Pink peppercorns: to taste
- Spices: to taste
6
Cook everything together for literally 2 minutes so the spaghetti absorbs the flavor of tomatoes, shrimp, and spices.
7
Place the finished dish on a plate and, while the pasta is still hot, sprinkle with parmesan on top.
- Parmesan (Parmigiano Reggiano): to taste