The rich, spicy tomato sauce makes this recipe really special. The heat brings out the flavors of all the other ingredients, making this an especially tasty meal.
Swap option: Use scallops or crab meat instead of shrimp.
- 1 pound dry, good quality tagliolini, linguini or spaghetti
- 1½ pounds large shrimp, peeled and deveined
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, peeled, thinly sliced
- 2 shallots, peeled, finely minced
- 6 whole Italian plum tomatoes, cut into 1/2-inch dice
- 2 cups prepared tomato sauce, homemade or store-bought
- A few pinches crushed red pepper flakes, to taste
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoons chopped fresh oregano
- 1 bunch scallions, thinly sliced
- Salt and pepper
1. In a large sauté pan, heat the extra virgin olive oil until smoking. Reduce heat to low, add the garlic and shallots, and toast until lightly brown. Add the shrimp and sauté for 2 to 3 minutes, or until shrimp are pink. Add the chopped tomatoes and prepared tomato sauce, turn heat down to a simmer and cook for 6 to 7 minutes, then add the red pepper flakes and white wine.
2. Add the basil, parsley, oregano and scallions to the sauce; season with salt and pepper and stir.
3. Cook pasta according to package directions until al dente; drain but do not rinse.
4. Place the pasta in a large serving bowl, add the sauce, toss and serve.