Topsail Shrimp Spaghetti Recipe
Topsail Shrimp Spaghetti Notes
This recipe was given to us by one of our Milwaukee customers.
- 8 ounces spaghetti noodles
- 1 teaspoon olive oil
- 1 medium (3/4 cup chopped) onion
- 1 tablespoon bottled minced garlic
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 can (8 ounces) no-salt tomato sauce
- 1 teaspoon italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt to taste
- 1/2 lb. already peeled, raw or cooked shrimp
- 1/4 cup grated parmesan cheese
Serves / Yields
Cook noodles according to package directions. Drain and set aside. Meanwhile, heat oil in 12-inch non-stick skillet on medium. Peel and coarsley chop onion, adding it to the pan as you chop. Add garlic and cook, stirring from time to time until onion is soft, about 3 minutes. Add tomatoes and thier juice, tomato sauce, Italian seasoning, parsley, black pepper and red pepper flakes, if desired. Raise heat to high, bring mixture to boil, reduce heat to medium-low and simmer for 5 to 8 minutes to blend flavors and thicken slightly. Stir from time to time. Just before noodles are done, add shrimp to tomato sauce, raise heat to high and cook for 3 to 4 minutes until they are just pink. (If shrimp are pre-cooked, reduce time to 2 to 3 minutes or until heated through.) Stir frequently, and reduce heat if sauce begins to stick. Drain noodles, top with sauce serve at once. Garnish with parmesan cheese.
Try to buy already-peeled raw shrimp, for this dish. If you cant find them, try for already-cooked, peeled shrimp. Finally, if you have to peel your own shrimp, do it while sauce is simmering on medium-low.
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