Spicy Shrimp Spaghetti


  • 2 pounds raw shrimp
  • 3 cups water
  • a few sprigs of parsley
  • 3-4 whole peppercorns
  • 6 cloves of garlic
  • 2 tablespoons olive oil
  • 2 cups grape or cherry tomatoes, halved
  • 1 teaspoon red pepper flakes
  • 1 28oz can San Marzano style diced tomatoes
  • 1lb. spaghetti
  • Parmesan cheese for serving

Shrimp Stock: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 2 cups of the stock

Assembly: In a saucepan, heat the olive oil over medium heat. Slice the remaining 4 cloves of garlic, along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add 1 cup of shrimp stock and let it come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When the tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium, and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce is too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley, Parmesan cheese, and break apart the Burratta on top before serving.

DATE: 04/12/2019
CATEGORY: John Rivers