Spaghetti with Seafood in Tomato and Herb saucePrep: 10 min Cook: 15 min Servings: 4by John Spottiswood300 recipes>
A colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked for a fresh herb pasta recipe. I changed the herbs up a bit to use what I had, substituted prawns for mussels, and ended up with a delicious pasta. As long as you get the basics of this sauce right, you can mess around with the seafood and herbs you add and it will still taste great!
- 1 1/2 pounds medium or large shrimp, peeled
- 2 Tbsp extra virgin olive oil
- 1 onion finely sliced
- 3 cloves garlic, crushed
- 14.5 ounce can crushed or diced tomatoes with juice
- 1 cup dry white wine
- 5 Tbsp chopped herbs (oregano, marjoram, Italian parsley, cilantro, basil, thyme, etc.)
- Kosher salt and freshly ground black pepper
- Crushed red peppers (optional)
- 1 lb spaghetti
- Heat the olive oil in a large skillet or sauce pan. Add the onion and stir over medium low heat until the onion is tender...adding the garlic about halfway through. Add the tomatoes, wine, fresh herbs, and salt and pepper to taste (go easy on the salt, you can always add more later).
- Bring the sauce to a boil , reduce heat to low, then simmer for 10-15 minutes until sauce begins to thicken. Add the shrimp to the pan and cook for an additional 3-4 minutes, stirring occasionally.
- While the sauce is simmering, cook the spaghetti or spaghettini in a large pot of rapidly boiling salted water. Drain and serve with the seafood and sauce over the pasta.
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