A delicious summer lunch dish – spaghetti pasta with shrimp and tomatoes, stewed with white wine. The recipe can be made with fresh shrimp or frozen ones (thaw them in the refrigerator or cold water). This easy Italian recipe is perfect for lunch in a small company – simple, quick, and delicious!
Shrimp Spaghetti with Tomato Sauce
- 160 g Spaghetti
- 6-8 Big shrimps (fresh or thawed)
- 150 g Tomatoes
- 1-2 Garlic cloves
- 10-15 Black pitted olives
- Lemon zest
- 1/4 cup of white wine
- 2-3 Sprigs of parsley
- Olive oil
- Black pepper
- Wash shrimp thoroughly, remove the shell, leaving the tail scale. Use a toothpick to remove the insides of the shrimp through a small incision on the back. Cut the tomatoes into large slices, cut the olives into rings. Heat 3-4 tablespoons of olive oil in a large skillet over medium heat. Add peeled garlic and parsley sprigs. Fry the garlic for 2-3 minutes until golden brown, add the chopped tomatoes. Reduce the heat, simmer tomatoes for about 5 minutes.
- Boil the water for the pasta in a large saucepan, add salt, put the spaghetti in the water. Cook spaghetti according to the time indicated on the package. Add the shrimp to the frying pan, add the chopped olives, season with salt and pepper. Grate the zest of half a lemon. Turn shrimp over, fry on the other side for 2 minutes. Increase the heat, pour in the white wine, let it evaporate for 1-2 minutes. Remove the parsley and garlic from the pan. Drain the pasta, keep some water from cooking pasta. Add the spaghetti to the skillet with shrimp, stir gently, add a little water from the pasta cooking, if necessary (the pasta must not be dry). Sprinkle with chopped parsley.