8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato (1 ¼ kg), drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine (240 mL)
⅓ cup fresh parsley (10 g), chopped
4 qt water (3 ½ L), salted
Nutrition Info
Calories 769
Fat 13g
Carbs 112g
Fiber 7g
Sugar 14g
Protein 41g
How to Make It
1. Step
In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
2. Step
Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
3. Step
Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
4. Step
Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
5. Step
Remove the shrimp and place in a small bowl to the side.
6. Step
Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
7. Step
Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
8. Step
Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
9. Step
Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
10. Step
Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
11. Step
Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
