Spaghetti that is cooked al dente then tossed with a sauce made with peeled fresh shrimp, tomatoes that has been gently simmered with garlic, extra-virgin olive oil, and hot pepper flakes, makes a quick and out of the ordinary weeknight dinner. This is a classic Italian seafood dish called shrimp marinara, and it's Dad's favorite seafood for dinner. Mom enjoys cooking this one often, simply because it's a relatively easy dish and she knows how much it pleases our father.
The garlic and red hot pepper give it just a little kick that complements the sweetness of the tomatoes, while it makes the shrimp more flavorful. It's not fancy, not pretentious, but definitely delicious. And definitely easy.
If you love shrimp and are planning to have fish on Christmas Eve, you may consider serving this pasta with shrimp marinara as your main course.
Our parents will be married 62 years in the coming year and we are truly grateful and fortunate to have them with us, especially to share our favorite holiday, Christmas. Speaking of which, it's next week and the only real wish we want this Christmas is that they both are healthy and happy.
Enjoy and Buon Appetito!
Spaghetti with Shrimp Marinara
- 3/4 pound medium shrimp - peeled, deveined
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves - sliced
- 1 (20 ounce) can peeled tomatoes- drained, chopped
- 1/8 tsp. red pepper flakes
- 1 Tbsp. chopped fresh parsley
- 1/4 cup fresh basil leaves, divided
- 1/2 pound spaghetti
- salt and pepper to taste
Add the chopped tomatoes and chopped fresh parsley.
Cover and simmer on low heat for about 10 to 12 minutes.
Add the shrimp and cook until shrimp turns pink, stirring occasionally, about 3 to 5 minutes.
Add the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes. Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Stir in the shrimp marinara and add in some reserved water a little at a time slowly. Toss together. Serve.