Shrimp Tomato Cream Spaghetti

Name: Shrimp Tomato Cream Spaghetti
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Spaghetti; 20 Shrimp (w/shells); 1 can Canned tomato; 1 clove Garlic; 1 medium Onion; 200 ml Heavy cream; 1 small amout Basil; 1 dash Salt; 1 dash Pepper; 1 to fry Olive oil; 1 tsp Sugar; 1 tbsp Parmesan cheese

cookpad.japan @cookpad_jp

This is sauce I made for lunch from shrimp heads that were left over when my French mother-in-law made a ton of seafood for me for dinner the day before.
Since you don't usually come across a large amount of shrimp heads, I modified the recipe to include the tails as well as the heads.

・ Use shrimp with heads and tails intact for a good stock.
・ Adding sugar to the tomato sauce helps to soften the sour taste.
・ You can also use the heads and shells of shrimp left over from sushi or sashimi.
・ For beginners, start boiling the spaghetti after making the sauce. Recipe by Kuriyuuyu

cookpad.japan @cookpad_jp

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Ingredients

4 servings

400 gramsSpaghetti
20Shrimp (w/shells)
1 canCanned tomato
1 cloveGarlic
1 mediumOnion
200 mlHeavy cream
1 smallamout Basil
1 dashSalt
1 dashPepper
1to fry Olive oil
1 tspSugar
1 tbspParmesan cheese

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Steps

1

Mince the garlic. Kids love to help out with this. Also, mince the onions.
2

Begin boiling the spaghetti. Remove it from the water 2 minutes earlier than listed on the instructions.
3

Cut the shells of the shrimp vertically, then saute the shells only in olive oil.
4

When the shrimp meat goes from being translucent to white, remove them.
5

In the same pan add olive oil, garlic, and onions and fry.
6

Add the canned tomatoes. If you put it in a blender beforehand you can get an even smoother sauce. Add basil, sugar, salt, and pepper to flavor.
7

Simmer the sauce to reduce, over medium heat. This will cause the tomato flavor to be rich and thick. Stir occasionally to prevent burning. This tomato sauce is really convenient!
8

Put the shrimp back in, then add the heavy cream. Be sure to lower the heat so that it doesn't boil! You don't want the heavy cream to separate!
9

Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long. Cover with aluminum foil to keep warm.
10

Now add the spaghetti! Mix quickly by hand to get the sauce flavor soaked into the noodles. If it seems dry, add a bit of pasta water.
11

Before you turn off the heat, add your hidden ingredient, the Parmesan cheese. Cover with plenty of shrimp and a bit of delicious olive oil.