By Eileen Latimore
Spaghetti w/ Shrimp, Tomatoes & White Wine
6 steps
Prep:10minCook:20min
Updated at: Wed, 16 Aug 2023 22:06:10 GMT
Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories781.3 kcal (39%)
Total Fat19.5 g (28%)
Carbs96.6 g (37%)
Sugars10.7 g (12%)
Protein47.4 g (95%)
Sodium742.9 mg (37%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundspaghetti
kosher salt
ground black pepper
4 tablespoonsextra-virgin olive oil
divided, plus more to serve
4garlic cloves
medium, smashed and peeled
1.5 poundsshrimp
extra-large, 21/25 per pound, peeled, tails removed and reserved or use 1 tbsp clam juice deveined
⅓ cupdry white wine
2 poundsplum tomatoes
ripe, cored and chopped
1 cupfresh basil
lightly packed, torn
2 teaspoonswhite sugar
½ teaspoonred pepper flakes
Instructions
Step 1
In a large pot, bring 3 quarts water to a boil. Add the spaghetti and 2 teaspoons salt; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain the pasta and return it to the pot; set aside.
Step 2
In a 12-inch skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the garlic and shrimp tails, then cook, stirring occasionally, until the garlic begins to brown, 3 to 4 minutes. Add the wine, bring to a simmer and cook, stirring, until it has reduced by about half, 2 to 3 minutes. Using tongs or a slotted spoon, remove and discard the garlic and shrimp tails.
Step 3
Into the wine reduction, stir the tomatoes, half of the basil, the sugar, pepper flakes and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, until the tomatoes are softened and jammy and the juices have fully evaporated, 12 to 15 minutes.
Step 4
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Pour the mixture over the spaghetti in the pot, then add the remaining 2 tablespoons oil and ½ cup of the pasta water. Cook over medium, tossing with tongs, until the sauce clings to the spaghetti and the shrimp are cooked through, 3 to 4 minutes; add more cooking water 1 tablespoon at a time if the mixture looks dry.
Step 5
Off heat, taste and season with salt and pepper, then stir in the remaining basil. Serve drizzled with additional oil.
Step 6
Tip: Don’t use more than 3 quarts of water to boil the spaghetti. The aim is for the pasta water to be extra-starchy, as some of it is reserved (don’t forget to set aside about 1 cup before draining) and used near the end of cooking to give the sauce some clingability. Also, don’t boil the spaghetti until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce.
