Italian Shrimp Pasta
Proper shrimp pasta, one of the best shrimp pasta recipes by Italian home cooks and chefs. The pasta is fresh, healthy, with an absolutely mouthwatering homemade tomato sauce.
Servings: 2 People
Ingredients
- 4 oz. spaghetti pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced
- 4 oz. Campari tomatoes cut into thin wedges
- 1/4 cup chicken broth
- 1/2 teaspoon chicken bouillon powder
- 4 oz. shrimp peeled and deveined, or jumbo prawn, butterflied
- 3/4 teaspoon salt or more to taste
- freshly ground black pepper
- 1 teaspoon chopped Italian parsley
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions.
- In a skillet or pan over medium-low heat, add the extra virgin olive oil. Sauté the garlic until sizzling but not browned. Add the tomatoes, chicken broth, and chicken bouillon. Once it starts to bubble, add the shrimp. Cook and stir until the shrimp are cooked through and the tomatoes break down.
- Add the spaghetti, salt, and a generous dose of freshly ground black pepper. Stir to combine well, then turn off the heat.
- Top the shrimp pasta with chopped Italian parsley and serve immediately.
Video
Notes
- Cook the spaghetti al dente. Al dente in Italy is completely different from al dente in America. You want to under cook the spaghetti pasta slightly so every strand of has a firm bite.
- For the best results, use big shrimp or jumbo prawn. Shrimp imparts a sweet and briny taste to the sauce, making this recipe absolutely delicious.
- Do not use frozen shrimp in a bag. They are mostly tasteless and had been treated with chemicals. Buy fresh shrimp with shells and heads, if you can. I used frozen shrimp in a paper box from Asian stores, imported from Central America. I shelled and deveined the shrimp and butterflied them. They are sweet and briny, very close to the amazing sweet and fresh shrimp found in Italy.
- You may cut the shrimp into big pieces or butterfly the shrimp. I chose to butterfly them as they look pretty.
- Use Campari tomatoes for the best flavors as they are high in sugar level and low acidity.
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1329mg | Potassium: 370mg | Fiber: 3g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg