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Ingredients
Spaghetti with Shrimp and Tomato Sauce
- Ingredients
- 800 grams raw shrimp (shell-on)
- 2 garlic cloves (finely chopped)
- ½ bunch parsley (finely chopped)
- 400 grams Tomatoes
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 2 bay leaves
- salt
- freshly ground peppers
- 400 grams Spaghetti
Cut a slit down the back of the shrimp. Remove the intestine and rinse the shrimp. Leave 1-2 shrimp per person in the shell. Peel the remaining shrimp, and dice.
Blanch the tomatoes in boiling water. Peel, halve, and remove the seeds. Puree the pulp finely in blender. Heat the oil in a saucepan. Cook the unpeeled shrimp for 4-5 minutes, then remove from the pot. Sauté the remaining shrimp with the garlic and parsley in the remaining oil. Add the tomato puree, white wine, and bay leaves. Season the sauce lightly with salt and pepper. Simmer for 5 minutes over low heat until reduced slightly.
Cook the pasta in boiling salted water until al dente. Place the whole shrimp in the sauce and reheat. Drain the pasta, and mix into the sauce. Divide the pasta onto plates, and garnish with the diced shrimp mixture.
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |