When we buy canned tomatoes we always look for ones that have the label that says “product of Italy” on the can. We found that the best tasting canned tomatoes come from San Marzano, a region in Italy. You may find these in most supermarkets. It makes a huge difference in flavor when cooking with these tomatoes. And, for this dish, we used the peeled tomatoes to give this sauce a plump juicy flavor to add to the shrimp.
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
In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until softened. Add red pepper flakes, sauté for 1 minute.
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.
Stir in the fresh basil.
Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt.
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.