I was looking for a dish that was easy, yet elegant to serve to my guests on short notice. This is the dish. It’s quick and so flavorful and tastes like you’ve spent hours. The shrimp cooks in such a short time and the sauce gets elevated to fancy with the roasted red peppers, white wine, and clam juice. They all provide that extra depth of flavor without a big time commitment.
Feel free to use any pasta of your choice and enjoy this rich satisfying dish.
- 1 pound Spaghetti pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 2 tsp. dried oregano
- 1/2 tsp. kosher salt, plus extra for seasoning
- 1/2 tsp. freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1 red pepper, chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 tsp. crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to directions. Drain and set aside
- In a large skillet, heat the oil over medium-high heat. add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Next, saute red pepper until just soft, around 5-7 minutes. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.