I love this recipe! It’s been in my family since forever — a real Sicilian hand-me-down. It’s great with all kinds of seafood.
We used to catch blue-claw crab on Long Island and make them with this sauce. Wonderful for lobster, too — a real Fra Diavolo taste. But here’s the more regular go-to: shrimp!
Make it as spicy as you like — I put in about a teaspoon of red pepper flakes, but it can be hotter, or less hot, and it’s still the best sauce ever.
The combo of dried oregano, minced fresh parsley, minced garlic, and red pepper flakes are the umami magic.
Plus Pastene tomatoes, originally from the Boston area, are here in the Southeast and at Publix. I love to use the San Marzano DOP or the Kitchen-Ready Crushed Tomatoes. Both work great in this recipe.
Try it. You’ll love it!
Spaghetti with Spicy Shrimp Tomato Sauce (serves 3-4)
3 tablespoons olive oil
1 pound raw shrimp, peeled, deveined
3-4 garlic cloves, peeled and minced
1.5 teaspoons dried oregano
3 teaspoons, minced fresh Italian parsley
1 teaspoon red pepper flakes (or to taste)
1/4 cup dry white wine
1 28-ounce can Pastene San Marzano Tomatoes or Pastene Crushed Tomatoes
1/2 lb. Spaghetti or Linguine
Heat the olive oil in a large saucepan until hot. Season the shrimp lightly with salt. Add shrimp to pan with oil. Cook tossing shrimp until almost cooked through and pink, about 1-2 minutes. Remove shrimp from pan. Reserve.
Add garlic, oregano, parsley, and red pepper flakes to pan. Sauté until garlic softens and starts to color, less than a minute. Add the wine, cook another minute.
Add tomatoes (if using whole San Marzano tomatoes, cut them roughly with a pair of scissors before adding to the sauce with all the juices), stir to combine. Season to taste with salt and black pepper. Simmer for 10-15 minutes.
Meanwhile, bring a pasta pot of water to a boil. Add a tablespoon of salt. Add the pasta. Add shrimp back to sauce while pasta is cooking, simmer sauce for 8-10 minutes more.
Drain pasta. Add to a large serving bowl or platter. Add sauce with shrimp to pasta, toss to coat. Serve with toasted breadcrumbs.
1 tablespoon olive oil
1/2 cup plain breadcrumbs
salt to taste
Add the breadcrumbs and oil to a small sauté or frying pan. Stir on medium heat until the crumbs turn a golden brown color. Season with salt. Use as a sprinkling condiment to seafood pasta.