Red Shrimp Sauce With Imported Italian Pasta

"Red shrimp sauce should be flavorful without overpowering delicate shrimp.  Be very careful not to overcook the shrimp.  The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals.  The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence."
photo by Peter Steriti photo by Peter Steriti
photo by Peter Steriti
Ready In:
2hrs 30mins




  • Peel and devein shrimp. Save shells.
  • Core, peel and coarsely chop garlic cloves.
  • In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
  • Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
  • Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
  • When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
  • Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
  • Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.

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Publisher of a cooking and blogging website named after my Mom and growing up in Boston's Italian North End. Lucia Tramonte was her maiden name.
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