Sort ingredients
dontbkruehl
QR Code
Listen
PdfWarm olive oil in a large skillet over medium heat.
Add sliced garlic and red pepper flakes if using.
Cook until garlic is fragrant but not browned (about 1 minute).
Pour in the white wine and let it bubble for 1–2 minutes to reduce slightly.
Stir in the crushed tomatoes and a pinch of salt.
Simmer uncovered about 10–12 minutes, stirring occasionally, until sauce thickens.
While sauce simmers, boil pasta in salted water until al dente.
Reserve ½ cup pasta water.
Add shrimp to the tomato sauce.
Cook gently for 2–3 minutes, just until they turn pink and opaque.
Remove pan from heat.
Drain pasta and add it to the skillet.
Toss to combine, adding reserved pasta water as needed to loosen the sauce.
Season with salt and pepper to taste.
Plate and top with chopped parsley.
Finish with a drizzle of good olive oil or a squeeze of fresh lemon if desired.