Spaghetti with Shrimp Tomato

This creamy tomato sauce spaghetti with shrimp is a classic Italian-inspired dish that combines the sweetness of fresh shrimp with a luscious, rose-colored sauce. It comes together quickly and offers a satisfying balance of flavors that makes it perfect for both weeknight dinners and special occasions.

I first made this dish decades ago from a treasured cookbook, and it remains a favorite in my house. It’s elegant enough to serve guests but easy enough for a busy weeknight.

Ingredients

• Olive oil: something rich and fruity works best to build a flavorful base
• Shrimp: peeled and deveined make preparation smooth and the seafood sweet and tender
• Garlic: finely chopped for that aromatic punch essential to Italian cooking
• Brandy: adds a depth of flavor and subtle sweetness while helping to deglaze the pan
• Canned chopped tomatoes or tomato puree: for that rich tomatoey body to the sauce
• Heavy cream: just a quarter cup to bring a velvety texture without heaviness
• Spaghetti: I prefer dried spaghetti but fresh fettuccine works wonderfully too
• Fresh parsley: finely chopped to add a bright finish and fresh herbaceous note
• Salt and pepper: essential for seasoning and balancing flavors
• Red pepper flakes: a dash for just a little heat, adjustable to your taste

Step-by-Step Instructions

Sauté the Shrimp:

Heat the olive oil in a heavy skillet over medium heat. Add the shrimp and cook them for one to two minutes just until they turn pink. Remove the shrimp and set aside so they do not overcook.

Add the Garlic and Brandy:

Add the finely chopped garlic to the same pan and stir it once or twice to release its aroma without burning. Pour in the brandy and cook it down until it’s reduced by half. This step infuses the sauce with warmth and complexity.

Simmer the Tomato Base:

Add the canned tomatoes or puree to the pan along with salt, pepper, and red pepper flakes. Let it cook uncovered over medium heat for five to six minutes. This reduces and thickens the sauce slightly, concentrating the flavor.

Incorporate the Cream and Shrimp:

Lower the heat and stir in the heavy cream gently. Return the shrimp to the pan and warm through just enough so they are fully heated but still tender.

Combine with Pasta and Garnish:

Mix the sauce and shrimp with your cooked spaghetti. Sprinkle the finely chopped fresh parsley over the top before serving for a pop of color and brightness.

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My favorite part is the light creaminess balanced with the bright tomato sauce. This dish always reminds me of the joys of my early days learning Italian cooking from my mother-in-law, when simple ingredients created memorable meals.

Storage Tips

Store leftover sauce separately from the pasta in airtight containers. The sauce keeps well in the refrigerator for up to three days. Reheat gently on low heat to preserve the creaminess. Cooked pasta is best eaten fresh but can be refrigerated for a day or two and reheated with a splash of water or sauce to refresh it.

Ingredient Substitutions

If you don’t have brandy, a dry white wine works as a substitute. For a dairy-free version, use coconut cream or a plant-based heavy cream alternative but add it slowly to maintain the balance of flavors. Fresh cherry tomatoes can replace canned tomatoes in season but increase cooking time for proper sauce consistency.

Serving Suggestions

Serve this pasta with a simple green salad dressed lightly with lemon and olive oil to cut through the richness. A crusty Italian bread on the side is perfect for sopping up any leftover sauce on the plate. Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a refreshing contrast.

Cultural Context

This dish, while not a traditional regional Italian recipe, reflects the spirit of Italian home cooking with fresh, quality ingredients treated simply and with respect. It is reminiscent of the easy pasta dishes beloved in Italian households where quick meals are celebrated as much as festive feasts.

Recipe FAQs

→ What kind of shrimp works best for this dish?

Cleaned, deveined medium-sized shrimp are ideal. They cook quickly and maintain a tender texture that complements the creamy tomato sauce.

→ Can fresh pasta be used instead of dried spaghetti?

Yes, fresh fettuccine or spaghetti can be used and pairs beautifully, though drying times will vary. The sauce clings nicely to fresh pasta textures.

→ How do I adjust the spice level?

Modify the amount of red pepper flakes to taste or omit completely for a milder flavor. The dish balances heat with creaminess.

→ What role does brandy play in the sauce?

Brandy adds depth and subtle sweetness when reduced, enhancing the tomato's natural acidity and garlic’s aroma without overpowering.

→ Is heavy cream essential in the sauce?

While optional, a small amount of heavy cream enriches the sauce, giving it a smooth, velvety texture that elevates the overall flavor.

→ Can other herbs be added besides parsley?

Fresh basil or oregano can complement the flavors well, but parsley provides a fresh, clean finish that brightens the dish beautifully.