Shrimp Tomato Spaghetti: A Simple Yet Elegant Dish
Effortlessly Make Shrimp Tomato Spaghetti Using a Jarred Sauce
To make our meal more satisfying than just chicken, we also prepared some shrimp tomato spaghetti! Today, I’ll be sharing a recipe for shrimp tomato spaghetti that’s incredibly easy to make using store-bought spaghetti sauce from Costco and frozen shrimp. It’s perfect for a quick and delicious meal.
Ingredients- Jarred Tomato Spaghetti Sauce (approx. 2 cups for 2-3 servings)
- Spaghetti Pasta (approx. 200-250g)
- 1/2 Onion, thinly sliced
- 150g Shrimp (frozen or fresh, peeled and deveined)
- 1 Tbsp Minced Garlic or 3-4 cloves Garlic, thinly sliced
- Salt, to taste
- Black Pepper, to taste
- 5-6 Cherry Tomatoes, halved (or 1/2 regular tomato, diced)
- 100ml Chicken Broth or Pasta Water
- 1/2 Dried Red Chili or 1-2 Peppercorns (optional, for a hint of spice)
Cooking Instructions
Step 1
First, let’s prepare our vegetables. Thinly slice the onion. Halve the cherry tomatoes; if you have a regular tomato, dice it up and add it along with the cherry tomatoes. If you like a little heat, finely crush a dried red chili or peppercorns.
Step 2
Now, it’s time to cook the spaghetti. Bring a large pot of water to a rolling boil. Add about 1/2 Tbsp of salt to the boiling water. Add the spaghetti and cook according to package directions, usually for 8-10 minutes, but aim for al dente (slightly firm to the bite), possibly cooking it 1 minute less than the package suggests. Once cooked, drain the pasta thoroughly in a colander. To prevent the strands from sticking together, toss them with about 1 Tbsp of olive oil. Crucially, reserve about 100ml of the pasta water before draining; this starchy water is liquid gold for creating a silky sauce.
Step 3
Heat about 2 Tbsp of olive oil in a large skillet over medium-low heat. Add the sliced garlic and gently sauté until fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter. Infusing the oil with garlic aroma is key.
Step 4
Once the garlic is fragrant, add the shrimp to the skillet. Cook over medium-high heat. If using frozen shrimp, pat them dry with a paper towel before adding them to the pan to minimize oil splatter and ensure a good sear. Stir-fry the shrimp quickly until they turn pink and opaque.
Step 5
When the shrimp have just turned pink, add the sliced onions and the optional chili flakes to the pan. Sauté until the onions become translucent and slightly softened, releasing their sweetness.
Step 6
Add the halved cherry tomatoes (or diced tomato) to the skillet. Season with a pinch of black pepper to enhance the flavors. Cook for another 1-2 minutes, allowing the tomatoes to soften slightly and meld with the other ingredients.
Step 7
Once all the ingredients are nicely combined in the pan, pour in the jarred tomato spaghetti sauce. For 2-3 servings of pasta, about 2 cups (approx. 400-500ml) of sauce is usually sufficient. Adjust the amount based on your preferred sauce consistency and the specific brand you are using.
Step 8
Bring the sauce to a gentle simmer over medium heat. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Let it simmer for about 5 minutes, allowing the flavors to deepen and meld together.
Step 9
While the sauce is simmering, create a space in the center of the pan or push the sauce to the sides. Add the cooked spaghetti directly into the sauce.
Step 10
Reduce the heat to low. Now, add about 100ml of the reserved pasta water or chicken broth to the pan. (I used chicken broth here, which adds a wonderful depth of flavor and umami.) Toss the spaghetti with the sauce, ensuring every strand is coated. Continue to stir and cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce and achieve a creamy consistency. Once the pasta and sauce are beautifully combined, turn off the heat. Serve immediately and enjoy your delicious homemade shrimp tomato spaghetti!
