This simple spaghetti dish is mouth-watering and the perfect every night meal.
Seafood Pasta with Cheese? On a recent Chopped episode one of the contestants was scolded by the judges for adding cheese to seafood pasta. Shortly afterwards I noted that an Iron Chef did the same thing and none of the judges commented on it. Google it and you’ll find that it’s a hot topic amongst chefs and foodies. It seems that traditionalists prefer to not add cheese whereas foodie progressives like me will add cheese.
The nice thing about this delicious meal is that the cheese can be passed at the table so you can have it anyway you want. With Cheese…Without Cheese – It’s your choice. But doesn’t it look delicious in this photo with the shaved parmesan?
Italian-style Shrimp with SpaghettiInspired by Sunset Magazine, OCTOBER 2002
- 8 ounces dried spaghetti
- 1 cup finely chopped yellow onion
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- 1 can (14 1/2 oz.) Italian-style diced tomatoes
- 2/3 of 6 oz can tomato paste
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes
- 1 pound (40 to 50 per lb.) shelled deveined shrimp
- 2 tablespoons chopped parsley
- Salt and pepper
- Shredded and shaved parmesan cheese
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.
2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onion and garlic in olive oil until onions are limp, about 5 minutes. Stir in tomatoes (with juice), tomato paste, wine, oregano, red pepper flakes and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes.
3. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.
4. Stir sauce into cooked pasta. Divide mixture equally among four bowls. Sprinkle with parsley; add salt, pepper, and cheese to taste.
Yield: Makes 4 servings
CALORIES 447 (11% from fat); FAT 5.5g (sat 0.9g); CHOLESTEROL 173mg; CARBOHYDRATE 59g; SODIUM 675mg; PROTEIN 33g; FIBER 4.3g
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