Adapted from Milk Street
- 1 pound spaghetti or angel hair pasta
- 2 1/2 teaspoons Kosher salt, divided
- 1/2 teaspoon freshly cracked ground black pepper
- 4 tablespoons extra-virgin olive oil, divided
- 4 medium garlic cloves, smashed and peeled
- 1 1/2 pounds extra-large shrimp (21/25 per pound), peeled (tails removed and reserved) and deveined (I use shrimp without tails)
- 1/2 teaspoon red pepper flakes
- 1/3 cup dry white wine
- 2 pounds ripe plum tomatoes, cored and chopped,
- 1 cup lightly packed fresh basil, torn
- 2 teaspoons white sugar
- In a large pot, bring 3 quarts water to a boil. Add the spaghetti and 2 teaspoons salt; cook, stirring occasionally, until just shy of al dente.
- Reserve about 1 cup of the cooking water, then drain the pasta and return it to the pot; set aside.
- In a 12-inch skillet over medium, heat 2 tablespoons of the oil. Add the garlic and shrimp tails (if using), then cook, stirring occasionally, until the garlic begins to brown, 3 to 4 minutes.
- Add the wine, bring to a simmer and cook, stirring, until it has reduced by about half, 2 to 3 minutes.
- Using tongs or a slotted spoon, remove and discard the garlic and shrimp tails.
- Add the tomatoes, half of the basil, the sugar, pepper flakes and ½ teaspoon each salt and black pepper.
- Bring to a simmer over medium-high, then reduce to medium and simmer, stirring occasionally, until the tomatoes are softened and “jammy” and the juices have fully evaporated, 12 to 15 minutes.
- Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes.
- Pour the mixture over the spaghetti, then add the remaining 2 tablespoons oil and ½ cup of the pasta water. Cook over medium, tossing with tongs, until the sauce clings to the spaghetti and the shrimp are cooked through, 3 to 4 minutes; add more cooking water 1 tablespoon at a time if the mixture looks dry.
- Off heat, taste and season with salt and pepper, then stir in the remaining basil.
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