Name: Spaghetti with Shrimp and Tomatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) spaghetti; 1 lb (450 g) large raw shrimp, peeled and blotted dry; 3 tbsp (45 ml) olive oil; 1 onion, thinly sliced; 1/4 tsp (1 ml) red pepper flakes; 1/4 cup (30 g) pine nuts; 2 cloves garlic, finely chopped; 1/2 cup (125 ml) white wine; 1 cup (140 g) cherry tomatoes, halved; 1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped (or store-bought sundried tomato pesto); 1 cup (70 g) Parmigiano-Reggiano cheese, grated; 1/4 cup (10 g) basil, finely chopped

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.
- In a large skillet over high heat, brown the shrimp in the oil for 1 minute on each side. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the onion with the pepper flakes. Add oil, if needed. Season with salt and pepper. Add the pine nuts and garlic and cook for 1 minute. Deglaze with the white wine. Add the tomatoes, sundried tomatoes and shrimp. Bring to a boil and simmer for 2 minutes. Add the pasta. Stir to combine and heat throughout. Adjust the seasoning.
- Serve and sprinkle with Parmesan cheese and basil.

Spaghetti with Shrimp and Tomatoes

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan