If you’re craving a proper shrimp pasta without spending ages in the kitchen, this one’s a great go-to. You’ll make the sauce in a large pan while the pasta cooks alongside it - then bring everything together at the end, toss well and serve.
Translation | Amaryllis Tsegou
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins | Serves: 4
Ingredients
- 1 kg large shrimp, peeled
- 500 g pasta (spaghetti or linguine work best)
- 3 garlic cloves
- 150 ml white wine
- a pinch of chili flakes or sweet paprika
- 500 g fresh tomatoes, finely chopped (or use tinned)
- 1 tsp sugar
- 5 tbsp olive oil
- finely chopped parsley
- salt and freshly ground pepper
Method
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Keep it in the pot with a bit of its cooking water.
- In a large frying pan, heat the olive oil and add the garlic. Let it warm through for about 1 minute—don’t let it brown, as it can turn bitter.
- Add the tomatoes, season with salt and pepper, and stir in the sugar.
- Add chili flakes for a bit of heat or sweet paprika for a milder flavor, then pour in the white wine to deglaze the pan.
- Let the sauce simmer for about 15 minutes, until the wine has evaporated and the sauce has thickened.
- Add the shrimp and cook for 4–5 minutes, until they’re just done.
- Remove the pan from the heat and stir in the chopped parsley. Using a slotted spoon, transfer the pasta directly into the sauce.
- Toss everything together well so the sauce coats the pasta evenly.
- Serve immediately with extra freshly ground pepper and a sprinkle of parsley on top.
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