Sauteed shrimp swims in a spicy garlic-infused tomato sauce filled with peppers, herbs, and onions, to be paired with pasta for the final touch.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
544 Calories
Recipe Instructions
Step 1
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Place shrimp on a work surface. Slice each shrimp horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings.
Step 3
Mix 2 tablespoons oil, minced garlic, salt, red pepper flakes, and cayenne pepper together in a bowl. Toss shrimp into the oil marinade and set aside.
Step 4
Heat remaining 2 tablespoons oil in a pan over low heat. Add sliced garlic. Cook until golden and infused in the oil, about 2 minutes. Remove garlic. Increase heat to medium. Add shrimp and marinade; cook until shrimp is pink, about 5 minutes. Remove shrimp from pan.
Step 5
Add onion, yellow bell pepper, and jalapeno to the pan; cook and stir until tender, about 10 minutes. Add diced tomatoes, 1/2 the parsley, 1/2 the basil, oregano, and black pepper. Cook until reduced to your desired thickness, 15 to 20 minutes.
Step 6
Toss spaghetti noodles into the tomato-pepper sauce and stir in shrimp. Sprinkle remaining parsley and basil on top. Serve immediately.
Ingredients
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
¼ teaspoon cayenne pepper
1 small onion, chopped
4 tablespoons olive oil, divided
½ yellow bell pepper, thinly sliced
2 cloves garlic, sliced
½ teaspoon red pepper flakes
1 teaspoon chopped fresh oregano
1 jalapeno pepper, minced (Optional)
¾ pound uncooked shrimp, peeled and deveined, or more to taste
1 (12 ounce) can diced tomatoes
2 sprigs parsley, chopped, or more to taste, divided
3 leaves fresh basil, chopped, or more to taste, divided
