Deliciously spicy tomato sauce with tender shrimp and pasta!
Ingredients
- 1 pound peeled and deveined jumbo shrimp
- 1 pound spaghetti
- 1 28 ounce can of whole tomatoes
- 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil
- 2 tablespoons butter
- 1/2 cup white wine
- 4 cloves garlic, minced
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup parsley, finely chopped
Instructions
- Bring a large salted pot of water to a boil and cook the spaghetti to al dente.
- While the pasta cooks, make the sauce and shrimp. Heat butter and oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add to the skillet and cook for 1 minute on each side. Remove from the skillet and set aside.
- Add the red pepper flakes and garlic to the skillet and simmer for 1 minute. Add the wine and simmer 2 minutes. Add the tomatoes and break apart with the back of a spoon. Season with salt and pepper and simmer for 10 minutes. Add the parsley and return the shrimp until just cooked through.
- Toss the cooked pasta with the sauce and shrimp and enjoy!
Takes 20 minutes
Serves 4
