Servings: 4
This results in an unexpected feast! Super awesome One-Pot Garlic Tomato Shrimp Pasta, I will make sure to make this again, better yet, double the recipe!
Ingredients
1 pound spaghetti (455grams)
3 tbsp olive oil
1 pound shrimp (455grams), peeled and deveined
2 tsp salt
1 ½ tsp red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tbsp
42 ounces canned diced tomato (1 ¼ kg), drained of excess water
1 tsp sugar
1 tsp dried oregano
1 c. dry white wine (240 ml)
⅓ c. fresh parsley (10grams), chopped
4-quart water (3 ½ litres), salted
How to make One-Pot Garlic Tomato Shrimp Pasta
Step 1: Boil 4-quarts of salted water in a 6-quart Dutch oven over medium-high heat. Once boiling, add the spaghetti and cook for approximately 6 to 7 minutes until al dente. When done, drain and set aside.
Step 2: To the stovetop, return the Dutch oven and heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the shrimp, salt, and half tsp red pepper flakes. Across the bottom of the pot, evenly spread the ingredients and cook for about 45 to 60 seconds until the bottoms are pink and slightly brown. Turn on the other side and continue to cook the shrimp until just cooked through. In a small bowl, transfer the shrimp and set it aside.
Step 3: Adjust the heat to medium-low and as needed, add another a tbsp of oil to the pot. Add in the onion and garlic and cook for approximately 3 to 5 minutes until the onions have softened, stirring constantly to make sure the garlic does not burn.
Step 4: To the pot, add the diced tomatoes, rest of the 1 tsp salt, sugar, rest of the red pepper flakes, oregano, and white wine. Stir and allow the sauce to simmer for about 5 to 10 minutes until the sauce has thickened. Add the shrimp back to the pot with its accumulated juices, then stir in the parsley.
Step 5: To the sauce, add the cooked spaghetti and toss to evenly coat and heated. Take away from the heat and enjoy immediately.
Ingredients
- 1 pound spaghetti (455grams)
- 3 tbsp olive oil
- 1 pound shrimp (455grams), peeled and deveined
- 2 tsp salt
- 1 ½ tsp red pepper flakes
- 1 small yellow onion
- 8 cloves garlic, finely chopped, about 3 tbsp
- 42 ounces canned diced tomato (1 ¼ kg), drained of excess water
- 1 tsp sugar
- 1 tsp dried oregano
- 1 c. dry white wine (240 ml)
- ⅓ c. fresh parsley (10grams), chopped
- 4-quart water (3 ½ litres), salted
Instructions
Step 1: Boil 4-quarts of salted water in a 6-quart Dutch oven over medium-high heat. Once boiling, add the spaghetti and cook for approximately 6 to 7 minutes until al dente. When done, drain and set aside.
Step 2: To the stovetop, return the Dutch oven and heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the shrimp, salt, and half tsp red pepper flakes. Across the bottom of the pot, evenly spread the ingredients and cook for about 45 to 60 seconds until the bottoms are pink and slightly brown. Turn on the other side and continue to cook the shrimp until just cooked through. In a small bowl, transfer the shrimp and set it aside.
Step 3: Adjust the heat to medium-low and as needed, add another a tbsp of oil to the pot. Add in the onion and garlic and cook for approximately 3 to 5 minutes until the onions have softened, stirring constantly to make sure the garlic does not burn.
Step 4: To the pot, add the diced tomatoes, rest of the 1 tsp salt, sugar, rest of the red pepper flakes, oregano, and white wine. Stir and allow the sauce to simmer for about 5 to 10 minutes until the sauce has thickened. Add the shrimp back to the pot with its accumulated juices, then stir in the parsley.
Step 5: To the sauce, add the cooked spaghetti and toss to evenly coat and heated. Take away from the heat and enjoy immediately.
