Creamy Shrimp Spaghetti Recipe

I often cook shrimp spaghetti for my family and I usually prepare it in a very straightforward and conventional manner—imagine marinara sauce with shrimp over spaghetti. Very simple. This evening my wife did a unique take on this dish and it turned out great. She’s an excellent cook, much better than me, and tends not to follow recipes. I enjoyed the dish so much that I wanted to share, so I asked her to dictate what she had done, so I could write it up as a recipe. Enjoy!

Ingredients

Petite-diced tomatoes—1 can
Tomato paste—1 Tbsp
Fresh parsley, chopped—about a handful
Half-and-half—1/2 cup
Spaghetti—1 box
Olive oil—3 Tbsp
Large onion, diced—1
Garlic, diced—6 cloves
Old Bay seasoning—1 tsp
Salt (for pasta)—1 tsp
Shrimp (salad/popcorn sized), cooked and frozen—2Lbs

Preparation

1. Prepare spaghetti pasta according to the instructions on the box, except cook only half as long—e.g. if the box says to cook it for ten minutes, cook it for five instead.
2. Add olive oil to separate pot and heat to medium high heat
3. Add onion and garlic to oil, cook for several minutes
4. Add tomato paste and stir well
5. Stir in tomatoes (add a little water to can to rinse it, then poor into pot)
6. Cook for about five minutes, stirring occasionally
7. Add Old Bay seasoning
8. Add half a cup of water from the pasta
9. Use a hand blender to puree mixture (actually she left the sauce a bit chunky)
10. Add shrimp, stir into mixture, continue cooking for about 5 minutes
11. Add half and half, stir, continue to cook until mixture begins to boil (just bubbles, not a rolling boil)
12. Drain pasta and immediately add to sauce mixture, don’t let pasta sit and get sticky. Cook until pasta is tender.