Ingredients
1/4 cups extra virgin olive oil.
1 medium onion, chopped (white or yellow).
3 cloves garlic (finely chopped).
1 lb. medium shrimp, peeled.
1 can of 28 oz. Tomato (tomato) skinless whole.
3 sprigs of fresh basil.
Salt and pepper to taste.
14 ounces uncooked spaghetti.
2 tablespoon unsalted margarine diced.
1/3 cup grated parmesan cheese.
Preparation:
Shrimp
1) In a large skillet, heat oil over low / medium, add the onion and cook for about 12 minutes.
2) Add the garlic and cook another 4 minutes. Add shrimp, cooking flipping so they are cooked on both sides, about 7 minutes.
3) Remove shrimp, place on a plate; cover. Cheek aside.
Sauce
1) Put tomatoes in a food processor to make puree.
2) Pour the tomatoes into the pan with the onion and remaining garlic. Cook for 20 minutes. Stirring occasionally.
3) Remove it from the stove and add salt and pepper to taste. Also add the basil leaves.
Spaghetti
1) Cook the spaghetti according to package.
2) Reserve 1/2 cup boiling water for spaghetti. Drain pasta when cooked.
Mix
1) Return the skillet to medium high,
2) Add the 1/2 cup water reserved spaghetti. Boil for about 5 minutes.
3) Add the drained pasta, and shrimp.
4) Stir in butter until melted.
5) Turn off the heat and mix the Parmesan.
Serve with cheese. Bon appetit!
mymomisachef.com 