Succulent Shrimp Pasta

Ingredients:

• 500g pasta (fettuccine or tagliatelle recommended)
• 400g large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, finely chopped
• 1 can (400g) diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup white wine (optional)
• 1 teaspoon red chili flakes (adjust to taste)
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until al dente.
• Drain and set aside, reserving a cup of the pasta water.

2. Cook the Shrimp:

• Heat one tablespoon of olive oil in a large skillet over medium-high heat.
• Add the shrimp and cook until they are pink and opaque, about 2 minutes per side.
• Remove the shrimp from the skillet and set aside.

3. Make the Sauce:

• In the same skillet, add the remaining olive oil.
• Sauté the onion and garlic until the onion becomes translucent.
• Stir in the diced tomatoes, tomato paste, and white wine. Let simmer for about 5 minutes until the sauce starts to thicken.
• Add chili flakes, salt, and pepper to taste.

4. Combine Pasta and Sauce:

• Add the cooked pasta to the skillet with the tomato sauce. Toss well to coat the pasta.
• If the sauce is too thick, add some reserved pasta water to adjust the consistency.

5. Add Shrimp and Final Touches:

• Return the cooked shrimp to the skillet and stir through to heat them up.
• Mix in half of the chopped parsley.

6. Serve:

• Serve the pasta hot, garnished with the remaining parsley and grated Parmesan cheese.

This dish is perfect for a hearty dinner that combines the richness of a tomato-based sauce with the delicate flavors of seafood, topped with fresh herbs and cheese for an added depth of flavor. Enjoy your meal