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
Ingredients
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2 pounds
prawns, shelled, uncooked (can be frozen)
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4
garlic cloves, very finely chopped
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6 tablespoons
Extra Virgin Olive Oil
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1/4 cup
White wine
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1 teaspoon
paprika
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8
ripe cherry tomatoes, cut in half
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4 sprigs
Basil
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salt
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12 ounces
Spaghetti
Directions
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Bring a pot of water with salt to a boil. Wash, cut crosswise the baby tomatoes and put in a colander.
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Insert a toothpick in the middle of the back of the prawns and pull the black vein out. Wash and dry the prawns.
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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.
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Add the white wine and let the alcohol evaporate completely. Rectify the seasoning - salt.
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Cook the spaghetti al dente and reserve some cooking liquid.
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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.
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