Spaghetti with jumbo shrimp and tomatoes recipe

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This full-flavored tomato and garlic sauce with a hint of chili is excellent with spaghetti. The breadcrumbs give a lovely crispy texture make sure they are very fine. Serve with dressed salad.

  • Yield: 6 Servings


  • 11 oz (300 g) spaghetti
  • salt and freshly ground black pepper
  • ¼ cup olive oil
  • 13⁄4 oz (50 g) very fine fresh brown breadcrumbs
  • 1 finely grated lemon zest and juice
  • 1 large shallot, finely chopped
  • 4 garlic cloves, crushed
  • 1 red chile, halved, seeded, and finely diced
  • 11 oz (300 g) peeled cooked jumbo shrimp
  • 6 large ripe tomatoes, halved, seeded, and roughly chopped
  • 1 large bunch of flat-leaf parsley, chopped
  • freshly grated Parmesan cheese, to serve
How to Make It
  1. Cook the spaghetti in boiling salted water according to package instructions. Drain
  2. Heat 1 tablespoon of the oil (1½ tablespoons for 12) in a deep frying pan, add the breadcrumbs and lemon zest, and fry for 1 minute or until crispy. Remove with a slotted spoon and set aside.
  3. Add the remaining oil to the pan, stir in the shallot, garlic, and chile and fry for 3–4 minutes or until starting to soften.
  4. Stir in the shrimp and tomatoes, then add the parsley and lemon juice.
  5. Stir in the spaghetti, season with salt and freshly ground black pepper, and heat through thoroughly. Stir in the breadcrumbs and serve immediately with the Parmesan.

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