Spaghetti With Tomato Poached Shrimp Recipe

Ingredients

350 grams Rigatoni

1 lb raw shrimp, preferable shell on

2 cups tomato sauce

1/4 cup red wine

1/4 cup beef broth (I use instant beef broth)

1/4-1/3 cup italian parsley chopped

2 garlic clove, crushed

1/4 cup chopped olives

2 T extra virgin olive oil

1/4 t red pepper

grated parmesan cheese to taste

chopped italian parsley

Preparation

Bring salted water to a boil. Add pasta and cook for 10-12 minutes until al dente.

Heat olive oil in a pan with garlic over med-high heat. Add shrimp and cook until there is some colour on the shells. Lower to a medium temperature and add the tomato sauce, broth, wine, red pepper and olives. After a few minutes, add the italian parsley. Simmer until the shrimp are cooked (just a few minutes). Add cooked pasta and simmer in the sauce. Add a bit of pasta water if the sauce is too thick. Serve with a sprinkle of grated cheese and italian parsley.