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Spaghetti with Shrimp
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Spaghetti with Shrimp

An easy seafood pasta to pair with a glass of Tavel rosé. You can add other seafood like mussels or squid.
Course Main Dishes, Main Dishes and Wine Pairings, Pasta, Seafood
Cuisine Mediterranean
Servings 4
Author Jane, adapted from "Claudia Roden's Mediterranean"

Ingredients

  • 1 14.5 oz can crushed tomatoes
  • 1 cup white onion, chopped
  • 2 tablespoons Extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 3/4 cup dry white wine
  • 1 heaping tablespoon fresh thyme leaves
  • 1 teaspoon sugar
  • 1/4 + teaspoon Aleppo chile flakes more to taste
  • kosher salt
  • 1 lb. large shrimp, raw, peeled and deveined
  • 3 teaspoons fish base I used "Better than Bouilllon"
  • 14 oz dry spaghetti
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Italian parsley, chopped

Instructions

  • In a 12-inch frying pan over medium-low heat, add 2 tablespoons of olive oil and onions, stirring occasionally until soft. Add the garlic, after about one minute add the tomatoes, wine, thyme, sugar, Aleppo chile flakes and salt. Simmer uncovered for about 20 minutes. Reduce the heat to low until you add the shrimp 3-5 minutes before the pasta is cooked.
  • Bring a large stock pot of water to a boil, add the fish paste and a little salt and stir to dissolve. Add the spaghetti and cook al dente according to the package directions. Save a cup of the pasta water and then drain.
  • Add the cooked pasta to the sauce. Add a little pasta water to the sauce if it is too dry. Transfer to a large platter to serve. Drizzle with a little extra virgin olive oil, chopped parsley, and extra Aleppo chile flakes if desired.