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    Spicy spaghettinis with tomatoes and shrimps

    cadran
    Preparation :20 min Cooking :40 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4

    These spicy spaghettinis with tomatoes and shrimps can be easily done as a tuesday night meal as much as a week-end treat. Man, they are just so good… Thanks to my girlfriend for the inspiration!

    Ingredients

    • Olive oil
    • 1/2 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 cup baby spinach lightly compacted, coarsely chopped
    • 2 tablespoons white wine
    • 1 can (796ml) italian tomatoes with basil leaves
    • 3 Italian tomatoes, diced
    • 1 tablespoon sriracha ( or 1/2 if you prefer less spicy! )
    • 5 tablespoons tomato paste
    • 1 cup fresh parmesan, finely grated ( real parmesan and not the cheap Kraft! )
    • 1 teaspoon salted herbs from the Bas-du-Fleuve
    • 454g spaghettinis
    • 20 raw shrimps size 21-30, peeled and tails removed
    • Garlic salt
    • Fresh parsley, coarsely chopped
    • Salt and ground pepper

    Preparation

    • In a pan at medium temp, heat 2 tablespoons of olive oil and cook the onion and garlic for 5 minutes. Stir often.
    • Add the spinach and cook for 2 minutes. Deglaze with the white wine and stir well.
    • Add the tomatoes, sriracha, tomato paste, parmesan and salted herbs then season with pepper. Stir well and simmer for 15 minutes, breaking tomatoes apart as much as you can. Taste and rectify seasoning if necessary.
    • Meanwhile, bring a big pot of salted water to a boil and cook the pasta al dente as per instructions on the box. Drain well and set aside.
    • When there is 5 minutes left to the sauce, cook the shrimps! In the pasta pot at medium temp, heat a drizzle of olive oil and pour in the shrimps. Sprinkle a couple of pinch of garlic salt and cook for a couple of minutes until pink.
    • Add the pasta and the sauce in the pot and cook for 2-3 minutes while stirring it all. We want the sauce to stick to the pasta!!! Remove from heat and let absorb 2-3 minutes before serving. Garnish with a ton of fresh parmesan and some fresh parsley.
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    Our wine stewards suggest

    +- 15$ Allegrini Valpolicella

    A recipe with spicy accents and tomatoes? We calm it down with a red Italian with hints of dark fruits and flowers. Oh, and we serve it chilled a bit!

    +- 30$ Jean Paul Brun Terres Dorées Grille Midi Fleurie 2013

    Boring the wines from the Beaujolais? Not at all! Here a kick ass argument that might change your mind. Tender but sweet aromas, this wine is at the same time subtil and tasteful.

    Sand d'Encre, Trou du Diable

    This dry stout with a taste of grilled, coffee, cocoa and caramel will melt with the aromas of tomato sauce. The light acidity of the beer will evoke that of the tomatoes in sriracha sauce.

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    fermer la fiche

    Spicy spaghettinis with tomatoes and shrimps

    • Preparation : 20 min
    • Cooking : 40 min
    • Servings : 4

    Ingredients

    • Olive oil
    • 1/2 yellow onion, finely chopped
    • 3 garlic cloves, finely chopped
    • 1 cup baby spinach lightly compacted, coarsely chopped
    • 2 tablespoons white wine
    • 1 can (796ml) italian tomatoes with basil leaves
    • 3 Italian tomatoes, diced
    • 1 tablespoon sriracha ( or 1/2 if you prefer less spicy! )
    • 5 tablespoons tomato paste
    • 1 cup fresh parmesan, finely grated ( real parmesan and not the cheap Kraft! )
    • 1 teaspoon salted herbs from the Bas-du-Fleuve
    • 454g spaghettinis
    • 20 raw shrimps size 21-30, peeled and tails removed
    • Garlic salt
    • Fresh parsley, coarsely chopped
    • Salt and ground pepper

    Preparation

    • In a pan at medium temp, heat 2 tablespoons of olive oil and cook the onion and garlic for 5 minutes. Stir often.
    • Add the spinach and cook for 2 minutes. Deglaze with the white wine and stir well.
    • Add the tomatoes, sriracha, tomato paste, parmesan and salted herbs then season with pepper. Stir well and simmer for 15 minutes, breaking tomatoes apart as much as you can. Taste and rectify seasoning if necessary.
    • Meanwhile, bring a big pot of salted water to a boil and cook the pasta al dente as per instructions on the box. Drain well and set aside.
    • When there is 5 minutes left to the sauce, cook the shrimps! In the pasta pot at medium temp, heat a drizzle of olive oil and pour in the shrimps. Sprinkle a couple of pinch of garlic salt and cook for a couple of minutes until pink.
    • Add the pasta and the sauce in the pot and cook for 2-3 minutes while stirring it all. We want the sauce to stick to the pasta!!! Remove from heat and let absorb 2-3 minutes before serving. Garnish with a ton of fresh parmesan and some fresh parsley.

    Innkeeper, drinks!

    +- 15$ Allegrini Valpolicella

    A recipe with spicy accents and tomatoes? We calm it down with a red Italian with hints of dark fruits and flowers. Oh, and we serve it chilled a bit!

    +- 30$ Jean Paul Brun Terres Dorées Grille Midi Fleurie 2013

    Boring the wines from the Beaujolais? Not at all! Here a kick ass argument that might change your mind. Tender but sweet aromas, this wine is at the same time subtil and tasteful.

    Sand d'Encre, Trou du Diable

    This dry stout with a taste of grilled, coffee, cocoa and caramel will melt with the aromas of tomato sauce. The light acidity of the beer will evoke that of the tomatoes in sriracha sauce.

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