1. Cook the Pasta:
Boil the Water: Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil.
Cook the Pasta: Once the water is boiling, add 250g of pasta and cook according to the package instructions until it’s al dente (tender but firm). Reserve 1/2 cup of the pasta water, then drain and set aside.
2. Prepare the Shrimp and Sauce:
Heat the Oil and Ghee: In a large skillet or pan, heat 2-3 tablespoons of olive oil and 2 tablespoons of ghee over medium heat.
Sauté the Aromatics: Add the chopped onion and minced garlic to the pan. Sauté for 2-3 minutes, until the onions are softened and fragrant.
Cook the Shrimp: Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. Once cooked, remove the shrimp from the pan and set aside on a plate.
3. Make the Sauce:
Deglaze the Pan: Pour in 200-250 ml of white wine (or chicken broth) into the pan. Scrape up any browned bits from the bottom of the pan as the wine reduces. Let it cook for 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
Add the Tomatoes: Stir in 200g of crushed or chopped canned tomatoes. Season with salt, black pepper, and paprika (if using). Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
4. Combine and Finish:
Mix the Pasta and Shrimp: Add the drained pasta and cooked shrimp back into the pan with the tomato sauce. Toss everything together, making sure the pasta and shrimp are evenly coated in the sauce.
Adjust Consistency: If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and make it more creamy.
5. Serve and Garnish:
Garnish and Enjoy: Once everything is combined, remove the skillet from the heat. Garnish the dish with freshly chopped parsley and an extra drizzle of olive oil, if desired.
Serve Immediately: Plate the shrimp pasta and serve it while it’s hot.
Tips and Variations:
Cooking Shrimp: Be careful not to overcook the shrimp, as they can become rubbery if cooked for too long. They should be pink and firm when done.
Wine Substitute: If you prefer not to use wine, substitute with chicken broth or even vegetable broth for a different flavor profile.
Add Veggies: Feel free to add extra vegetables like mushrooms, zucchini, or bell peppers to the sauce for more texture and nutrients.
Spice It Up: For a bit of heat, you can add a pinch of red pepper flakes or use spicy paprika.
Pasta Water: The starchy pasta water helps bind the sauce to the pasta and can be used to adjust the consistency of the sauce.
Storage and Leftovers:
Storing Leftovers: Store any leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: When reheating, add a splash of water or broth to the pasta to keep the sauce from drying out. Heat over low heat until warmed through.
Freezing: While it’s best enjoyed fresh, you can freeze the cooked shrimp pasta for up to 1 month. Thaw in the refrigerator before reheating.
Serving Suggestions:
Side Salad: Serve the shrimp pasta with a simple green salad dressed with olive oil and lemon juice for a refreshing side.
Garlic Bread: Pair this dish with warm garlic bread to mop up any leftover sauce.
Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully with the flavors in this pasta dish.
Enjoy Your Delicious Shrimp Pasta!
This easy and flavorful pasta dish is sure to become a weeknight staple in your kitchen. The combination of succulent shrimp, savory tomato sauce
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