Spaghetti, Tomato Sauce and Shrimp
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Ingredients
for
4
- Ingredients
- salt (to taste)
- 12 ozs dry Spaghetti
- 2 Tbsps olive oil
- 3 scallions (cleaned and finely chopped)
- 3 cloves garlic cloves (peeled and minced)
- freshly ground Black pepper (to taste)
- 4 Roma tomatoes (rinsed; seeded and chopped)
- ¼ cup clam juice (bottled)
- 2 Tbsps fresh lemon juice
- ½ tsp sugar (optional)
- 16 colossal shrimp shelled and deveined (about 560g| 1 1/4 pounds)
- ½ cup chopped black olives
- fresh Basil (to garnish)
Preparation steps
1.
Cook the pasta in a large pot of salted boiling water according to the package instructions, until the al dente stage.
2.
Meanwhile, in a large saute pan set over medium heat, add the olive oil, scallions, garlic, season to taste with salt and pepper. Saute the scallions and garlic for about 3 minutes. Add the tomatoes, and cook, stirring frequently until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if too tart, add sugar and stir to incorporate.
3.
Season the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, about 2 to 3 minutes. Toss, add the olives and cook until the shrimp just begin to turn pink on the other side, an additional 1 to 2 minutes. Do not over cook.
4.
Drain the pasta, reserving 1/2 cup of the cooking liquid. Toss the pasta and the sauce together. Add a little cooking liquid if the sauce needs to be thinned. Divide among serving bowls. Garnish with basil and serve.
