Spaghetti with Shrimp in Spicy Tomato-Garlic Sauce
Juicy shrimp meet al dente spaghetti in a bold tomato-garlic sauce. Fresh chili adds gentle heat, basil brings Mediterranean freshness, and a splash of lemon brightens the dish. Toasted tomato paste gives the sauce depth and a rich, concentrated flavor.
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Ingredients
Spaghetti Gamberi
- 25 g Spaghetti
- 2 g Garnele
- 2 Piece Schalotte
- 3 Clove Knoblauchzehe
- 1 Piece rote Chilischote
- 2 Tbsp Tomatenmark
- 3 Tbsp Olivenöl
- 0.5 Piece Zitrone
- 1 Handful Basil
- 1 ml Nudelkochwasser
- 1 Pinch Salz
- 1 Pinch Schwarzer Pfeffer
Preparation
1. Prep the ingredients
Peel and finely dice the shallots. Chop or press the garlic, slice the chili into thin rings, and roughly chop the basil. Pat the raw shrimp dry and juice the lemon.
2. Cook the spaghetti
Cook the spaghetti in plenty of salted water according to the package directions until just shy of al dente. Before draining, reserve about 150 ml of the pasta water.
3. Toast the tomato base
Heat the olive oil in a large skillet and cook the shallots over medium heat until translucent. Add the garlic and chili and briefly sauté. Stir in the tomato paste and toast it for 1–2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
4. Cook the shrimp in the sauce
Deglaze the toasted tomato paste with about 100 ml of the pasta water and stir until smooth. Add the raw shrimp to the sauce and cook over medium heat for about 3–5 minutes, depending on size, until fully opaque and cooked through. Do not heat longer than necessary so they stay juicy.
5. Toss and serve
Add the spaghetti directly to the pan and toss thoroughly with the shrimp and tomato sauce. If needed, add a little more pasta water until the sauce is silky and coats the spaghetti evenly. Fold in the chopped basil and season with lemon juice, salt, and black pepper. Divide the spaghetti and shrimp between two plates, garnish with fresh basil leaves, and serve immediately.