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
pounds prawns, shelled, uncooked (can be frozen)
garlic cloves, very finely chopped
tablespoons Extra Virgin Olive Oil
cup White wine
ripe cherry tomatoes, cut in half
- 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