Spaghetti with shrimp and tomato sauce are ideal for a casual lunch. If you opt for the full version, then you can take advantage of more vitamins and fiber, along with natural antioxidants (lycopene) in tomatoes and minerals and quality proteins of shrimp.
The Mediterranean flavor offered by the combination of olive oil, tomatoes, lemon, oregano and basil, brings the recipe an extra irresistible flavor.
It's a perfect recipe for the Christmas lent in the days that fish can be eaten, very appealing and easy at the same time.
Ingredients (for 2-3 people):
-half-full package of spaghetti (choose an Italian brand, are by far the best, example: Barilla)
-1 package of fresh or pre-cooked shrimp (about 400 gr)
-2-3 cloves of garlic
-1 glass of white wine (100 ml)
-juice of half a lemon
-1 hot pepper (optional)
-200 ml thick tomato juice
-extra virgin olive oil
Boil the pasta in boiling water with some salt and a tablespoon of oil.
Boil the pasta "al dente" (i.e. remain a little hard). It is better to boil 2 minutes less than the instructions on the package. It is best to taste them, so you're sure you will not fail. Then drain in a colander and rinse with cold water jet. Leave them in the colander until the shrimp sauce is ready.
Wash the shrimps, drain them well and put them in a pan with a little hot oil. Sprinkle some salt.
Grind the garlic and add it over the shrimps. Mix the shrimps from time to time.
Add wine and reduce heat to medium. Let boil for about 2 minutes until the alcohol evaporates.
Squeeze the lemon over the shrimps.
Add the boiled, drained and cooled pasta over the shrimps, stirring gently and let them take a little flavor of shrimp sauce.
Add tomato juice.
Let it boil for 2-3 minutes at medium to low heat.
If you want the sauce to be spicy you can add a little oil flavored with chili or pepper finely chopped.
Sprinkle salt, pepper, oregano 2 minutes before you stop the fire.
Turn off the heat and add chopped basil.
Leave the pasta in the pan or bowl for a few minutes before serving. They will absorb almost all sauce.
Serve hot, sprinkled with fresh extra virgin olive oil.
Garnish each plate with whole basil leaf.