+

Spicy Maine Shrimp Sauce Over Pasta

Sign up to save this recipe to your profile Sign Up Now ›
1 generous or 2 small servings Easy
Total:
0 Ratings 

Ingredients (8)

  • Maine shrimp rinsed and patted dry, shells on (I used a 1/2 lb. for 1 generous serving since it was my first of the season.)
  • 2 whole medium cloves of garlic, peeled
  • Canned tomatoes, roughly just under a 1/2 can or so (kitchen ready, strained Pomi, your favorite tomato for pasta sauce)
  • 1/2 c. roughly chopped Italian flat leaf parsley, 1 bay leaf (not California), pinch of dried oregano
  • Dried chili pepper to taste (I used 1 Thai chili, crushed between my fingers)
  • Olive oil
  • Salt and ground black pepper to taste
  • Pasta (I prefer linguine fini for fish sauces.)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Spicy Maine Shrimp Sauce Over Pasta

Here in New England, Maine shrimp are small red shrimp available seasonally and I love to take advantage of them by making a spicy sauce for pasta. If you can find them with heads on and roe intact, all the better for a more intense flavor, but headless shell-on shrimp will do just fine. (This can be made with any type of shellfish or calamari)

Instructions

  1. 1Saute shrimp in approximately 3 tbsp. extra virgin olive oil in a sauce pot for about 2 minutes on each side over medium high heat.
  2. 2Lower heat to medium and add garlic cloves, and saute until light golden brown on each side.
  3. 3Add tomatoes, some salt and ground black pepper, chili pepper, parsley, dried oregano and bay leaf and bring back to a boil.
  4. 4Let cook for 20 minutes over low heat, covered (as long as it slowly bubbling). Taste for seasoning, adding more spice/salt if necessary.
  5. 5Boil your favorite pasta in plenty of well salted water. Drain pasta and serve with shrimp sauce. Please note that shellfish will break down the sauce so it appears to be on the watery side, but the flavor will still be intense.
Load Comments

Recommended from Chowhound

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned
Food Trends

Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned

by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand
Food Trends

The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand

by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
Recipe Round-Ups

Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)

by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...