Delicious Tomato-Stuffed Shrimp Spaghetti


A superb spaghetti meal in a tomato sauce with huge shrimp.Hot tomatoes with shrimp. Twenty minutes of a fine dining weekend to be served on a dating night. A mouth-watering cuisine that is simple to prepare and full of flavor, this one is a must-try. Full of garlic, pepper, savory tomatoes, and shrimp. Pure happiness.


      Peel the shrimp and put the skin, heads, and tails in a big casserole. Put the water in the pot and bring it to a boil. Lower the heat and let it cool down for around 45 minutes.

        In a blender, purée the tomatoes with half of the parsley until the mixture is smooth.

          In a second pot, heat olive oil over medium heat. Cook and stir for 5 minutes to soften the onion, bell pepper, and chile pepper. 1–2 minutes until garlic is aromatic but not browned.

            Put the mixture of pure tomatoes into the pot with the peppers. Season with salt and black pepper once you've added the water and tomato paste. Stir in paprika. Allow sauce to boil on low to medium heat, occasionally stirring, until fluids have decreased.

              Using a strainer, remove the shrimp shells from the water. Reboil water and add pasta. Cook spaghetti for 12 minutes, tossing periodically, until cooked but firm. Set aside 1 cup of water to cook and remove the rest.

                Meanwhile, toss the shrimp into the tomato sauce. Add the saved water, stir and simmer for about 3 minutes, until the shrimp is rose. Garnish with leftover parsley and pasta.


                    • 20 large shrimp, deveined with shell and head left on
                      • 4 tomatoes, or more to taste
                        • 1 bunch flat-leaf parsley, divided
                          • ¼ cup extra-virgin olive oil
                            • 1 large onion, chopped
                              • 1 red bell pepper, chopped
                                • 1 fresh red chile pepper, finely chopped
                                  • 4 large cloves garlic, sliced, or more to taste
                                    • ½ cup water
                                      • 2 tablespoons tomato paste
                                        • 1 tablespoon dried oregano
                                          • salt and ground black pepper to taste
                                            • 1 teaspoon paprika
                                              • 1 ⅝ pounds spaghetti (Optional)

                                                Notes and Nutrients

                                                  Where possible, select sweet and savory tomatoes.

                                                    You can remove the water and use eight oz. Tomato passata instead.

                                                      Per serving: 485 calories; 21.5g protein; 75.4g carbonated; 9.2g fats; 78.10mg cholesterol;157.6mg sodium. Complete Nutrition