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Author Notes: This dish is very easy and quick to make and comes out great even with deep frozen shrimp. It's a last minute resource when family or friends show up and you want to serve a simple and comforting, quick meal. - Maria Teresa Jorge
- 2 pounds prawns, shelled, uncooked (can be frozen)
- 4 garlic cloves, very finely chopped
- 6 tablespoons Extra Virgin Olive Oil
- 1/4 cup White wine
- 1 teaspoon paprika
- 8 ripe cherry tomatoes, cut in half
- 4 sprigs Basil
- 12 ounces Spaghetti
- Bring a pot of water with salt to a boil. Wash, cut crosswise the baby tomatoes and put in a colander.
- Insert a toothpick in the middle of the back of the prawns and pull the black vein out. Wash and dry the prawns.
- In a big sautee pan, add the olive oil, the prawns, season with paprika and a pinch of salt and sautée until golden on one side, then turn them and cook the other side. Add the garlic, the baby tomatoes and cook for 5 more minutes crushing the tomatoes with the back of a wooden spoon.
- Add the white wine and let the alcohol evaporate completely. Rectify the seasoning - salt.
- Cook the spaghetti al dente and reserve some cooking liquid.
- Add the spaghetti to the shrimp and tomatoes, some cooking liquid and mix carefully not to break the spaghetti. Cover for one minute and serve immediately with a sprig of basil.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Home Alone Dinner
- This recipe was entered in the contest for Your Best Recipe with Paprika