Spaghetti & Shrimp Sauce
Submitted by snaps
Simple spaghetti with shrimp, garlic, green pepper, onions, and sharp Romano cheese. No tomato sauce needed for this 20-minute Italian-style shrimp pasta.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minSometimes the best shrimp pasta is the one that gets out of its own way.
Fresh shrimp get boiled, shelled, and tossed into a quick saute of garlic, onions, green pepper, and oregano. That’s your sauce, and it’s all you need.
No tomatoes, no cream, no fuss. Just sweet shrimp, aromatic vegetables, and a sharp hit of grated Romano cheese to tie everything together.
Twenty minutes from raw shrimp to a finished plate.
Kitchen Tips
- Boil the shrimp just until they curl and turn pink, then pull them immediately. Overcooked shrimp turn rubbery and no amount of sauce will save them.
- Use Romano instead of Parmesan here. Its sharper, saltier flavor stands up to the shrimp better than milder Parmesan would.
- Save the shrimp cooking water and use it to cook the spaghetti. It adds a subtle seafood flavor to the pasta itself.
Ingredients
Directions
Boil shrimp until barely tender.
Shell and devien. Sauté garlic, onions, green pepper, salt, pepper, and oregano in oil until onions are soft.
Add cooked shrimp. Stir and cook over low heat for 10 minutes.
Cook spaghetti until al dente, drain, toss with shrimp sauce. Serve with romano cheese.
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