Shrimp Tomato Cream Spaghetti
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
Shrimp Tomato Cream Spaghetti
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
Cooking Instructions
- 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.
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