Recipe courtesy of Emeril Lagasse
Episode: Seafood Delight
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 pound angel hair pasta
  • 6 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 3 tablespoons minced garlic (about 9 cloves)
  • 2 to 3 teaspoons crushed red pepper, to taste
  • 1 1/2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 teaspoon salt, plus more for the pasta water
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano cheese, optional

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking water, and set aside.

Set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the crushed red pepper and saute briefly; then add the tomato sauce and tomato paste. Cook until the sauce has reduced by about 1/2, about 3 minutes. Add the shrimp to the sauce and cook for 2 minutes.

Add the pasta and the reserved cooking water to the pan, and cook until the pasta is heated through and coated with the sauce, 3 minutes. Season the pasta with the salt, and garnish with the parsley. Toss to combine, and serve with the grated cheese, if using and desired.

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