This goodie has been in my family since my childhood (probably before I can remember, too). It’s the quintessential tomato sauce with shrimp and shrimpy flavor. Add it to spaghetti or linguine and you’ll be so happy!
We also make this with fresh blue-claw crabs, or lobster tails. Or calamari, or scungilli, too. Fish — seafood — love this sauce! And so will you.
Start with the most important part. The spice blend: some minced fresh Italian parsley, dried oregano, minced garlic, and red pepper flakes. That’s almost the whole thing.
But the recipe below will take you through the very easy steps.
Spicy Shrimp Tomato Sauce with Pasta
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 parsley
1 teaspoon red pepper flakes (or to taste)
1/3 cup dry white wine
1 28-ounce can crushed tomatoes
1lb. or 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 until shrimp are almost cooked through and pink. Remove from pan. Add garlic, oregano, parsley, and pepper flakes. Saute until garlic softens and starts to color, about 1-2 minutes. Add the wine. Cook until reduced by half. Add the tomatoes. stir to combine. Season with salt and black pepper. Simmer for 15 minutes. Add shrimp back, simmer for 8-10 minutes more while pasta boils.