Shrimp Spaghetti
This shrimp spaghetti recipe is the perfect choice for an easy-to-make dinner that's sure to impress. Combining succulent shrimp with a flavorful garlic and tomato sauce, this dish offers a delicious blend of tastes and textures and is a great way to switch up the classic version.
Servings 5 servings
Calories 318kcal
Equipment
Ingredients
- 8-10 oz spaghetti pasta See notes.
- 1 teaspoon olive oil
- 1 pound raw shrimp Peeled and deveined.
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- ½ cup chopped onion
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 4 garlic cloves Minced
Homemade Marinara Sauce (Feel free to use jarred, store-bought sauce if you wish).
- 28 oz canned crushed tomatoes
- 1 teaspoon ground oregano
- 3 fresh basil leaves chiffonade, sliced into strips ½ – 1 teaspoon if using dried. Adjust to taste.
- ⅓ cup dry white wine I use Pinot Grigio.
- ½-1 teaspoon Italian Seasoning Adjust to suit your taste.
- salt and pepper to taste
- 1 bay leaf
Instructions
- Cook the spaghetti in accordance with the instructions on the package. Prep your vegetables while the spaghetti cooks.
- Place a large pot or Dutch oven on medium-high heat (I use the same one I used to cook the pasta) with olive oil.
- Season the shrimp with Italian Seasoning, salt, and pepper to taste.
- Add the seasoned shrimp to the pot and cook for 3-5 minutes or until it is pink and opaque.
- Remove the shrimp from the pan and set aside. Add in the onions, green peppers, red peppers, and garlic. Saute until the onions and garlic are fragrant.
- Add in the crushed tomatoes, Italian seasoning, bay leaf, oregano, basil, salt, pepper, and wine. Stir.
- Taste repeatedly and adjust spices as necessary to suit your taste. The taste of the sauce is key to the overall taste of the dish.
- Fold in the cooked spaghetti and stir.
- Adjust the heat to medium-low and place the lid on the pot. Simmer and cook for 15-20 minutes.
- Open the pot and remove the bay leaf. Add the cooked shrimp to the pot and serve.
Notes
- Use less pasta if you like really saucy spaghetti and 10oz if you like an equal balance of sauce and pasta.
- Feel free to omit the wine if it isn’t your thing.
- Some people like sweet spaghetti sauce. Feel free to add sugar or sweetener if that's how you like it.
- I’m a huge fan of making this a one-pot recipe. I go for a 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and shrimp. If you want to make this using one pot, grab one that’s large enough and retains heat well.
- As always, feel free to use a store-bought sauce if that’s your preference and you want to save some time.
- You can use whatever type of pasta you like including whole wheat (cook in accordance with the instructions on the package) or low carb spiralized vegetables.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 43g | Protein: 21g | Fat: 3g