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Shrimp Sauce and Spaghetti Recipe


My family love seafood. However, the price of shrimp especially, has sky-rocketed in price over the last few years making it less likely for myself and my budget to make recipes that my family adores. So, I got to thinking...

I purchased a 2 lb. bag of jumbo shrimp which was on sale at my local grocery store and thought that if I defrosted them, split them down the back, I would have an abundance of shrimp throughout my recipe. By using this simple litte technique everybody would have a shrimp bite in every mouthful.

It was just like using medium-sized shrimp, which was expensive in its raw state - making me have to work harder in the kitchen, as opposed to already cooked, larger shrimp on sale. This is a great budget stretcher recipe!

It was the perfect solution for me and this recipe makes enough to feed six people well. Serve a salad before or after your meal and if you want extra carbs, then by all means go for the bread! You really don't need it as this recipe for Shrimp Sauce with Spaghetti is substantial enough and packed with flavor and texture. Enjoy!

shrimpsauce
Ingredients

2 lb. cooked jumbo shrimp
2 tbsp. olive oil
1 large sweet onion, diced
6 cloves fresh garlic, roughly chopped
2 tsp. crushed hot pepper flakes
2 tbsp. dried Italian seasoning
1 tbsp. kosher salt
2 tsp. granulated sugar
2 tbsp. anchovies, chopped
2 large (28 oz.) cans tomato sauce (or crushed/chopped tomatoes)
+ 2/3 can of water
1 packed cup fresh basil leaves, chopped
1 packed cup fresh cilantro, chopped
1 cup green onions (spring onions) sliced thin
1 lb. dried spaghetti (or your favorite pasta)

Method

1. First, defrost the shrimp if frozen by running under cold water or soaking them in a bowl. Remove the tail if present and split them in half down the back with a sharp knife. If they are really wet, roll them up in a clean, dry towel and squeeze out the moisture. Set aside.

2. Over a medium flame in a large skillet, heat the olive oil and add the onion, garlic, hot pepper flakes, Italian seasoning, salt, sugar and anchovies. Cook for approximately 5 minutes until the onion is opaque, stirring occasionally. Next, add the tomato sauce and water along with the basil and cilantro. Stir together well and cook over a medium to low flame, covered, for approximately 30 - 40 minutes. While the sauce is cooking, cook the spaghetti according to the package directions and drain. Add the pasta back to the pot ready to toss with the sauce.

3. Add the shrimp to the tomato sauce mixture at the last minute and heat through for approximately 2 minutes. Add ladles of the shrimp sauce to the pasta and toss together. Add more as you desire. Serve the remaining shrimp sauce alongside the pasta. Turn out onto a large platter and serve immediately.

NOTE: The shrimp will sink to the bottom of the pot for the most part when tossing this altogether. Therefore, turning it out onto a platter serving it family-style or in a large bowl, the ingredients will be on top of the pasta.

Alternative, you can toss the spaghetti in individual bowls and add extra sauce on top as you wish. This recipe is also great served with rice as an alternative.
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Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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