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- 8 ounces spaghetti - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 ounces) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried basil - 1 teaspoon sugar - 1/4 cup freshly grated Parmesan cheese - Fresh parsley, finely chopped for garnish - Salt - Freshly cracked black pepper Using fresh and quality ingredients makes a big difference. I always choose large shrimp. They add a nice bite to the dish. You can use any pasta you like, but spaghetti works best here. The creamy sauce pairs perfectly with the spaghetti. When making the sauce, use good olive oil. It adds depth to the flavors. Fresh garlic is a must. It gives the sauce a lovely aroma. Crushed tomatoes create the base of your sauce. They bring a nice sweetness that balances well with the cream. Heavy cream is what makes this dish rich and creamy. I recommend using full-fat cream for the best results. Dried basil adds a touch of herb flavor without being overpowering. A little sugar helps mellow out the acidity of the tomatoes. Don’t forget the Parmesan! It melts beautifully into the sauce. Fresh parsley not only adds color but also a lovely fresh taste. For seasoning, salt and freshly cracked black pepper enhance all the flavors. Adjust to your taste as you go. For the full recipe, you can refer to the complete list above. - Bring a large pot of salted water to a rolling boil. - Add 8 ounces of spaghetti and cook until al dente, usually about 8-10 minutes. - Reserve about 1/2 cup of the pasta water for later. - Drain the spaghetti and set it aside. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 3 cloves of minced garlic and sauté until fragrant, about 30 seconds. - Increase heat to medium-high. - Add 1 pound of peeled and deveined shrimp in a single layer. - Cook for 2-3 minutes on one side, then flip. - Cook for another 2-3 minutes until the shrimp is pink and opaque. - Remove shrimp from the skillet and cover to keep warm. - In the same skillet, combine 1 can (14 ounces) of crushed tomatoes, 1 cup of heavy cream, 1 teaspoon of dried basil, and 1 teaspoon of sugar. - Stir well to mix everything. - Let the sauce simmer on medium heat for about 5 minutes. - Stir occasionally until it thickens and the flavors meld. - Return the cooked shrimp to the skillet with the sauce. - Add the drained spaghetti and toss to coat evenly. - If the sauce is too thick, add the reserved pasta water gradually. - Season with salt and freshly cracked black pepper to taste. - Sprinkle 1/4 cup of freshly grated Parmesan cheese over the pasta. - Stir until the cheese melts into the sauce. Timing is key when cooking shrimp. You want them tender, not rubbery. Cook shrimp for about 2-3 minutes on each side. They should turn pink and opaque. If you cook them too long, they lose their nice texture. To avoid overcooking, remove them from heat just as they turn pink. Using reserved pasta water is a great trick. This starchy water helps your sauce cling to the pasta. If your sauce is too thick, gradually add the pasta water until smooth. You can also adjust creaminess by adding more cream if desired. This lets you customize the dish to your taste. Presentation matters, even at home. Garnish your dish with fresh parsley for color and flavor. Serve the pasta in deep bowls. This allows the creamy sauce to shine and gives a nice look. You can also sprinkle extra Parmesan on top for added flair. {{image_4}} You can switch spaghetti for zucchini noodles. This makes the dish lighter and gluten-free. It’s a great way to sneak in more veggies. For cream, you can use coconut milk or cashew cream. Both options add a nice flavor and keep the sauce creamy. Want a kick? Add red pepper flakes. They bring heat and depth to the dish. You can also add vegetables like spinach or bell peppers. They not only add color but also nutrients. Stir them in during the sauce simmer for best results. If you're gluten-free, use gluten-free pasta. Many brands offer great alternatives that work well. For a vegan version, skip the shrimp and cream. Use plant-based shrimp or mushrooms for texture. Almond milk or a vegan cream can replace heavy cream. These options make this dish friendly for everyone. For the Full Recipe, check the earlier sections for detailed steps. To keep your spaghetti with shrimp in creamy tomato sauce fresh, store it in an airtight container. Place it in the refrigerator within two hours of cooking. It stays good for up to three days. Always check for any signs of spoilage, like an off smell or color changes. If you notice anything odd, toss it out for safety. When reheating, use the stovetop for the best texture. Place the pasta in a pan over low heat. Add a splash of water or cream to help it warm evenly. Stir gently until heated through. Alternatively, you can use the microwave. Heat in short bursts of 30 seconds, stirring in between. This method is quick but may dry out the pasta. If you want to freeze your dish, do it right away. Use a freezer-safe container and leave some space for expansion. The spaghetti can last in the freezer for about two months. When you’re ready to eat, thaw it overnight in the fridge. For a quick option, use the microwave on the defrost setting. After thawing, reheat on the stovetop for the best results. For the full recipe, check out the instructions above. Shrimp is fully cooked when it turns a bright pink color. Its skin should look shiny and firm. The shrimp's flesh will also become opaque and slightly curled. Timing matters. Cook shrimp for about 4 to 6 minutes. Overcooking makes shrimp tough and rubbery. Keep an eye on them while cooking. Yes, you can make spaghetti with shrimp in creamy tomato sauce ahead of time. To do this, cook the pasta and shrimp, then let them cool. Store the sauce separately. Use airtight containers for the best storage. When you're ready to eat, just reheat everything. This dish keeps well in the fridge for up to three days. For side dishes, consider garlic bread or a fresh salad. These pair well with the rich flavors of the sauce. You could also serve roasted vegetables for a healthy touch. For wine, a crisp white wine like Pinot Grigio works great. It balances the creaminess of the sauce nicely. This blog post covered how to make a tasty spaghetti and shrimp dish. You learned about key ingredients and how to create a rich, creamy sauce. I shared important tips for cooking shrimp perfectly and making your dish look great. Don’t forget about variations like zucchini noodles or adding veggies. Whether you’re storing leftovers or preparing ahead of time, these steps will help. Enjoy making your meal and impressing others with your cooking skills!

Spaghetti with Shrimp in Creamy Tomato Sauce

Elevate your dinner game with this mouthwatering Spaghetti with Shrimp in Creamy Tomato Sauce! Featuring tender shrimp, savory garlic, and a luscious creamy sauce, this easy-to-follow recipe is perfect for a cozy night in or impressing guests. Discover essential cooking tips, ingredient swaps, and presentation ideas to make this dish your new favorite.
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Ingredients
  

8 ounces spaghetti

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 ounces) crushed tomatoes

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon sugar

Salt and freshly cracked black pepper, to taste

1/4 cup freshly grated Parmesan cheese

Fresh parsley, finely chopped for garnish

Instructions
 

Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until it reaches an al dente texture, typically around 8-10 minutes. Once cooked, reserve about 1/2 cup of the starchy pasta water for later use. Drain the spaghetti and set it aside.

    Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly, until it becomes fragrant but not browned, as burnt garlic can become bitter.

      Cook the Shrimp: Increase the skillet heat to medium-high. Add the peeled and deveined shrimp to the skillet, arranging them in a single layer. Cook for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes until the shrimp are pink, opaque, and just cooked through. Remove the shrimp from the skillet and set them aside on a plate, covering them to keep warm.

        Make the Creamy Tomato Sauce: In the same skillet, add the crushed tomatoes, heavy cream, dried basil, and sugar. Stir the mixture well to combine. Allow the sauce to simmer gently on medium heat for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

          Combine Spaghetti and Sauce: Return the cooked shrimp to the skillet, followed by the drained spaghetti. Toss everything together to ensure the pasta and shrimp are evenly coated in the creamy sauce. If the sauce seems too thick, gradually add the reserved pasta water, a little at a time, until you reach the desired creamy consistency. Season the dish with salt and freshly cracked black pepper to taste.

            Incorporate Cheese: Sprinkle the generously grated Parmesan cheese over the pasta and stir until the cheese begins to melt into the sauce, creating a rich, cheesy flavor throughout the dish.

              Serve: Remove the skillet from heat. To plate, serve the pasta hot in deep bowls, ensuring an even distribution of shrimp and sauce. Garnish with freshly chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an elegant touch, serve the pasta in deep, wide bowls, where the vibrant colors of the dish can shine. Add an extra sprinkle of grated Parmesan on top along with a sprig of parsley for visual appeal. A light drizzle of high-quality olive oil can add a rich gloss to the presentation.