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1
Mince the garlic.
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2
Kids love to help out with this.
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3
Also, mince the onions.
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4
Begin boiling the spaghetti.
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5
Remove it from the water 2 minutes earlier than listed on the instructions.
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6
Cut the shells of the shrimp vertically, then saute the shells only in olive oil.
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7
When the shrimp meat goes from being translucent to white, remove them.
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8
In the same pan add olive oil, garlic, and onions and fry.
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9
Add the canned tomatoes.
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10
If you put it in a blender beforehand you can get an even smoother sauce.
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11
Add basil, sugar, salt, and pepper to flavor.
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12
Simmer the sauce to reduce, over medium heat.
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13
This will cause the tomato flavor to be rich and thick.
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14
Stir occasionally to prevent burning.
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15
This tomato sauce is really convenient!
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16
Put the shrimp back in, then add the heavy cream.
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17
Be sure to lower the heat so that it doesn't boil!
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18
You don't want the heavy cream to separate!
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19
Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long.
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20
Cover with aluminum foil to keep warm.
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21
Now add the spaghetti!
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22
Mix quickly by hand to get the sauce flavor soaked into the noodles.
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23
If it seems dry, add a bit of pasta water.
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24
Before you turn off the heat, add your hidden ingredient, the Parmesan cheese.
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25
Cover with plenty of shrimp and a bit of delicious olive oil.
