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🍝 Spaghetti with Shrimp and Tomatoes

660 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cook the spaghetti in plenty of salted water according to the package instructions until al dente.
  2. 2. Peel the shrimp, leaving only the tail segment, and remove the vein.
  3. 3. Rinse the shrimp and pat them dry with a kitchen towel.
  4. 4. Boil the shrimp shells and heads in the fish broth until the liquid has reduced to about half.
  5. 5. Strain the broth through a sieve to remove solids and set the clear liquid aside.
  6. 6. Peel the garlic and chop it very finely.
  7. 7. Mash the chopped garlic with a pinch of salt using the flat side of a knife to form a fine paste.
  8. 8. Wash the tomatoes and cut them in half.
  9. 9. Heat oil in a large pan and fry the shrimp briefly until golden brown on all sides.
  10. 10. Stir the garlic paste into the shrimp.
  11. 11. Add the halved tomatoes to the pan.
  12. 12. Deglaze the mixture with white wine.
  13. 13. Pour in the prepared fish broth.
  14. 14. Let the sauce simmer on very low heat for about two minutes.
  15. 15. Season the sauce generously with salt and cayenne pepper.
  16. 16. Remove the spaghetti from the cooking water but leave them slightly wet.
  17. 17. Gently fold the wet spaghetti into the sauce.
  18. 18. Toss the pan well to ensure everything is evenly coated.
  19. 19. Divide the pasta among the plates.
  20. 20. Garnish the dish with fresh basil and serve.

Nutrition per serving