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1
Start by getting your large pasta pot on to boil.
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2
Cook pasta according to your personal tastes in salted water.
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3
Drain and rinse!
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4
Now for the shrimp.
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5
I confess, I get them from the fish counter already cooked, peeled, deveined and tailes removed!
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6
If you want to cook them yourself, go for it!
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I also usually have a bag of frozen cooked shrimp in the freezer that I can just defrost and pull the tails off of quickly to use in this dish and they work fine as well!
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Let's start the sauce!
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9
Over medium heat, saute the onion in the olive oil until super soft and translucent, adding salt and pepper to taste during the cooking.
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Add in the garlic and saute for another minute or two.
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Pour the crushed tomatoes into the sauce pan and add all the spices.
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The amounts of the spices are approximate as I tend to not measure anything and just eyeball it.
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13
Use your chicken broth to rinse out the crushed tomato can then add to the sauce (I use water with a teaspoon of chicken base dissolved in it).
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Stir and let simmer on low for about 10 minutes.
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15
Just before serving stir the shrimp into the sauce and let it heat through for a minute or two so that it's hot but the shrimp aren't tough.
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16
Here's where many people mix the sauce and the pasta, but not us.
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17
We have a weird family.
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I like a moderate amount of sauce, my daughter only wants just a wee bit of sauce on her pasta, but my hubby wants the noodles swimming in the sauce.
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Thankfully my son will eat any amoun of sauce I put on it -- soooooo, I put the pasta and the sauce on the table separately and everyone dishes their own.
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20
We serve it with garlic bread and a salad, and sometimes roasted green beans for an extra veggie.
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21
Enjoy!
