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- 8 oz spaghetti - 1 lb large shrimp, peeled and deveined - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (optional, for heat) - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving - Calories per serving: Approximately 500 calories - Macronutrients: - Fats: 25g - Carbohydrates: 50g - Proteins: 20g - Recommended serving size: 1 cup of spaghetti with sauce and shrimp To make this dish shine, you need quality ingredients. Start with fresh shrimp. They should be pink and firm. I love using large shrimp for this recipe because they add a nice bite. The spaghetti should be cooked al dente. This means it should be firm to the bite. The heavy cream gives the sauce its rich texture. Crushed tomatoes add a nice sweetness. I often choose Italian seasoning because it blends well with the tomatoes and cream. If you like a bit of heat, add red pepper flakes. For garnish, fresh basil leaves and grated Parmesan cheese make the dish look and taste amazing. These ingredients transform simple pasta into a delightful meal. Don't forget to check the Full Recipe for more details on cooking this dish perfectly! To start, cook the spaghetti in a large pot of salted boiling water. Follow the instructions on the package for the best results. You want the pasta to be al dente, which means it should be firm but cooked through. This usually takes about 8 to 10 minutes. Once done, drain the spaghetti in a colander and set it aside. This will help it stay warm while you prepare the rest of the dish. Next, grab a large skillet and heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves and sauté them for about one minute. You want to smell the garlic but avoid burning it. Now, add your one pound of large shrimp to the skillet. Cook the shrimp for about 2 to 3 minutes on each side. They should turn pink and opaque. Once they are cooked, take them out of the skillet and set them aside. In the same skillet, pour in one can of crushed tomatoes. Next, stir in one cup of heavy cream and one teaspoon of Italian seasoning. Bring this mixture to a gentle simmer. Reduce the heat to low, and season with salt and pepper to taste. If you like some heat, add one teaspoon of red pepper flakes. Let the sauce simmer for about five minutes. This helps all the flavors blend together nicely. Finally, add the cooked shrimp back into the sauce and heat through for another two minutes. Now, toss the cooked spaghetti into the creamy tomato sauce until it’s well coated. For the full recipe, check out the complete instructions to make this dish shine! To cook spaghetti perfectly, use plenty of water and salt. Bring the water to a rolling boil before adding the pasta. Stir it often to prevent sticking. Cook the spaghetti until it's al dente, which means it should be firm to the bite. This usually takes about 8-10 minutes. Drain it and set it aside. For shrimp, timing is key. Cook it for just 2-3 minutes on each side. Perfect shrimp should be pink and opaque. If you cook them too long, they'll become rubbery. Take them out of the pan as soon as they're done. To boost the taste, adjust the seasoning. Try adding more Italian seasoning or a pinch of salt if needed. If you like heat, increase the red pepper flakes. Fresh ingredients make a big difference. Use fresh garlic and real tomatoes when you can. Fresh herbs, like basil, will add a bright taste. Canned tomatoes work well too, but fresh gives more flavor. Choose high-quality canned tomatoes for the best results if you go this route. Plating is important for a great meal. Twirl the spaghetti on the plate for a nice look. Use a fork or tongs to create a nest shape. Add a basil leaf on top for color. A sprinkle of freshly grated Parmesan cheese adds elegance. This makes the dish look as good as it tastes. Enjoy serving this beautiful meal! {{image_2}} You can make this dish lighter and healthier. First, swap regular spaghetti for whole wheat or gluten-free spaghetti. Whole wheat adds fiber and nutrients. Gluten-free options cater to those with dietary needs. Next, consider using lighter cream alternatives. You can use half-and-half or coconut milk. These swaps lower fat and calories while keeping the creamy texture. Want to spice it up? Add fresh vegetables to your dish. Spinach, bell peppers, or zucchini work well. They add color and nutrients. You might also try different herbs and spices. Fresh basil, thyme, or parsley can enhance the flavor. A sprinkle of lemon zest can bring a fresh twist, too. Feel adventurous with your sauce? Try a base of pesto instead of tomato. This gives a rich, herby flavor. You can also combine the sauce with white wine. This adds depth and a nice acidity. Just let the wine simmer until it reduces, creating a lovely balance. These variations let you customize your spaghetti with shrimp in creamy tomato sauce. For the full recipe, check out the details above. Enjoy experimenting! To store leftovers, place the spaghetti and shrimp in an airtight container. Make sure to cool it down to room temperature first. This helps keep the food fresh and safe. You can store it in the fridge for up to three days. If you want to enjoy it later, don't forget to label it with the date. You can freeze this dish for longer storage. First, let it cool completely. Then, pack it into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. This dish can last up to three months in the freezer. When you're ready to eat, move it to the fridge to thaw overnight. For best results, reheat in a pot on the stove. This method warms the pasta evenly and keeps it moist. Stir often to avoid any hot spots. You can also add a splash of cream or water if it seems dry. Avoid using the microwave because it can dry out the pasta. Enjoy your tasty meal again! I recommend using large shrimp for this dish. They provide a nice bite and hold up well in the sauce. You can also use medium shrimp if that's what you have. Look for shrimp that are fresh, firm, and have a slight ocean smell. Avoid shrimp with a strong fishy odor. Wild-caught shrimp often have better flavor than farmed shrimp. If you want to save time, use pre-peeled and deveined shrimp. Yes, you can prepare parts of this dish ahead of time. Cook the spaghetti and store it in an airtight container in the fridge. You can also make the sauce ahead. Just keep it in the fridge for up to three days. When you're ready to eat, heat the sauce and add the shrimp. Then, toss everything together with the spaghetti. This method saves time and makes meal prep easy. Yes, this dish can be very kid-friendly. To make it more appealing to children, you can reduce the spice. Use less or no red pepper flakes. You can also add veggies like peas or spinach for color and nutrition. Kids often enjoy the creamy sauce and the fun shape of spaghetti. Serve it with a sprinkle of cheese on top to make it even more tempting. For the complete recipe for Spaghetti with Shrimp in Creamy Tomato Sauce, check out the [Full Recipe](#). This blog post covered a delicious spaghetti dish featuring shrimp in a creamy tomato sauce. It outlined essential ingredients, step-by-step instructions, and tips for perfecting the recipe. You learned how to enhance flavor and make variations. Storage tips ensure your leftovers stay fresh. Overall, making this meal can be easy and fun. Enjoy creativity in your kitchen and share with family and friends. Happy cooking!

Spaghetti with Shrimp in Creamy Tomato Sauce

Impress your loved ones with savory spaghetti with shrimp in creamy tomato sauce! This easy-to-follow recipe combines succulent shrimp, rich cream, and zesty tomatoes, making it a perfect dish for any occasion. From cooking the pasta al dente to blending flavors in the sauce, you'll master this delightful meal in no time. Dive in to explore step-by-step instructions and tips for a restaurant-quality dinner at home! Click to discover the full recipe now!
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Ingredients
  

8 oz spaghetti

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 teaspoon Italian seasoning

1 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water. Storing the cooked spaghetti aside once it's al dente.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add the shrimp to the skillet. Cook them for about 2-3 minutes on each side, or until they're pink and opaque. Remove the cooked shrimp from the skillet and set them aside.

        In the same skillet, pour in the crushed tomatoes, and stir in the heavy cream and Italian seasoning. Bring the mixture to a simmer.

          Reduce the heat to low and stir in the red pepper flakes (if using), and season with salt and pepper to taste. Let the sauce cook for about 5 minutes, allowing the flavors to meld together.

            Return the cooked shrimp to the sauce and heat through for an additional 2 minutes.

              Toss the cooked spaghetti into the creamy tomato sauce until well coated.

                Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                  Prep Time, Total Time, Servings: 10 min | 30 min | Serves 4

                    - Presentation Tips: Twirl the spaghetti onto the plates for a stylish look, and garnish with a basil leaf and freshly grated Parmesan for an elegant touch. Enjoy this comforting, yet refined dish!