Spaghettini with Shrimps


One of the fastest dinner you can have is seafood pasta. I am very picky about Italian restaurants because most places cannot match what you can whip up in your own kitchen. Unless I am in an amazingly good splurge worthy places, I usually find the sauce too watery and pasta over-cooked. You can avoid all that by making this at home. For 2 people with healthy appetites.


  • 3/4 Lbs deveined shrimps with shells on
  • 5 cloves of garlic
  • pinch of red pepper flakes
  • 14 oz can of San Marzano tomato
  • 1/4 cup olive oil
  • several sprigs of parsley
  • 0.5 Lb spaghettini or linguini
  • 1/4 cup white wine


Bring large pot of water for pasta to a boil while preparing the sauce. Thinly slice the garlic. Heat the olive oil in a deep sauté pan and add garlic and red pepper flakes. When garlic is golden brown, add the tomato and most of the parsley. Reserve some parsley and chop finely. Break up the tomato and reduce heat and reduce the sauce. When sauce looks pretty dry, add white wine. Reduce the sauce a little bit and add the shrimps. Meanwhile cook the pasta according to the package direction. When pasta is al dente, use the tong to transfer cooked pasta to the sauce. Heat the pasta and sauce together a couple of minutes. Serve in a warm bowl with additional drizzle of olive oil, squirt of lemon and sprinkle of parsley.

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