An easy recipe for a shrimp spaghetti with tomato sauce. It is made with frozen shrimp, shelled for convenience. They cannot, of course, be compared to the wonderful fresh shrimp. If fresh can be obtained, then clean, shell and use in the same way.
- 800 gr. fresh frozen shrimps peeled
- 500 gr. spaghetti (wholeweat,optional)
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 2 spring onions, finely chopped
- 2 cloves garlic mashed
- 1 tbsp. tomato paste
- 400 gr. chopped tomato without the skin
- 250 gr. slightly concentrated tomato juice
- 1 chopped red pepper
- 1 shot of ouzo
- a small bunch of chopped parsley for the sauce and an additional 2 tbsp. for serving
- 1 tbsp. sugar
- salt, freshly ground pepper
- In a deep frying pan or wide saucepan, heat a cup of olive oil over medium to high heat.
- Saute the green onions and onion for 3΄-4΄. Then add the garlic and sauté for 1΄.
- Add the tomato paste and let it cook for 2΄. Saute the pepper and quench with ouzo.
- Add the chopped tomato and tomato juice along with the sugar, a little salt and pepper.
- Let the sauce boil for 20 minutes and then add the chopped parsley and the frozen shrimp.
- At the same time, in another pot, boil the spaghetti in salted water 1΄-2΄ less than the package says.
- Let the sauce boil for 10΄ until the shrimp are soft but not toughened. Add salt, if necessary.
- Strain the spaghetti when it is still quite al dente, and keep 1 cup of the drained water.
- Once the shrimps are done, add the spaghetti and 1 cup of water to the deep frying pan with the sauce and stir. Serve immediately with freshly chopped parsley.
Add a little grated feta cheese may be addd to the sauce at the stage where the shrimps are added. In this case, use less salt.
Shrimp contains cholesterol, but not a lot of fat or saturated fat. Therefore, if consumed in moderation, cholesterol levels are not increased.
- Serving Size: 1 μερίδα
- Calories: 795
- Sugar: 10,6
- Fat: 27,8 gr
- Carbohydrates: 89,6 gr
- Fiber: 12,6 gr
- Protein: 52,8 gr