Homemade Tomato Shrimp Spaghetti

A rich and vibrant tomato shrimp spaghetti featuring a deeply savory, scratch-made sauce built from rendered shrimp oil and sweet cherry tomatoes.

Ingredients

• 300 g spaghetti
• 8 pieces black tiger shrimp
• 1 can peeled tomatoes
• 1 cup cherry tomatoes
• 1/2 onion
• 2 cloves garlic
• 1/4 carrot
• 1/4 celery stalk
• 1/2 cup white wine
• to taste olive oil
• to taste salt
• to taste black pepper
• optional fresh parsley

Instructions

1. 1Prepare and deveine the shrimp

   

   Take the black tiger shrimp and carefully remove the head and shell while keeping the tails intact. Use a toothpick or small knife to extract the dark vein along the back.

   Tip: Keep the shells and heads separate; they are packed with rich flavor and can be used to render savory shrimp oil for the sauce base.
2. 2Season the prepared shrimp

   

   Place the cleaned and deveined shrimp into a white ceramic bowl. Sprinkle a pinch of salt and freshly ground black pepper over them to enhance their natural flavor before cooking.

   Tip: Seasoning the shrimp lightly beforehand ensures the flavor penetrates the meat rather than just resting on the surface.
3. 3Finely chop the onion

   

   Place the peeled onion on a cutting board and use a sharp knife to finely dice it into small, uniform pieces. Ensure the cuts are even so the onion softens uniformly when sautéed.

   Tip: Keep the root intact while dicing to prevent the onion layers from sliding apart.
4. 4Halve the cherry tomatoes

   

   Place the cherry tomatoes on a wooden cutting board and cut them in half with a sharp knife. Halving the tomatoes allows them to release their natural juices and blend smoothly into the sauce during cooking.

   Tip: Cut the tomatoes evenly to ensure they cook down at the same rate in the pan.
5. 5Extract shrimp oil from heads

   

   Heat a generous amount of olive oil in a pot over medium heat. Add the reserved shrimp heads and press down firmly on them using a spatula to crush them, releasing their flavorful juices and turning the oil bright orange.

   Tip: Crushing the heads thoroughly is the secret to building an intensely rich and savory base for the tomato sauce.
6. 6Sauté aromatics with the shrimp base

   

   Add finely chopped onions directly into the pot with the sizzling shrimp heads and oil. Sauté the mixture continuously until the onions become translucent and aromatic.

   Tip: Stir frequently so the onions absorb the rendered shrimp oil without burning.
7. 7Add diced carrots and celery

   

   Add the freshly diced carrots and celery into the pot along with the sautéed ingredients. These aromatic vegetables build the foundational flavor profile of the rich tomato sauce.

   Tip: Dice the vegetables into uniform small pieces so they soften evenly while simmering.
8. 8Deglaze with white wine

   

   Pour half a cup of white wine directly into the pot over the sautéed vegetables and shrimp heads. Stir well to deglaze the pot, scraping up any browned bits stuck to the bottom to incorporate deep flavor into the base.

   Tip: Let the wine simmer for a moment to allow the alcohol to evaporate before adding other liquids.
9. 9Add peeled tomatoes and water

   

   Add a whole can of peeled tomatoes and a measured amount of water into the simmering pot. Stir the mixture well and maintain a medium-low heat to let all the ingredients break down and soften together.

   Tip: Break up the whole peeled tomatoes slightly with a wooden spatula to help them dissolve into the broth.
10. 10Strain the tomato sauce

    

    Pour the cooked tomato and shrimp mixture through a fine metal sieve placed over a bowl or pan. Use a spatula to press down firmly on the solids, extracting every drop of rich, flavorful sauce while leaving behind the shells and fibrous remnants.

    Tip: Press firmly but carefully to extract maximum liquid without forcing large solid pieces through the mesh.
11. 11Toss spaghetti and shrimp

    

    Add the boiled spaghetti directly into the simmering tomato sauce, tossing well to coat the noodles evenly. Reintroduce the seared black tiger shrimp into the pan, mixing everything together over medium heat and finishing with a splash of pasta water if needed.

    Tip: Adding a little pasta water helps the starch emulsify the sauce so it clings smoothly to every strand of spaghetti.
12. 12Garnish the pasta

    

    Transfer the finished tomato shrimp spaghetti onto a serving plate or bowl. Garnish generously with freshly chopped parsley and an optional light drizzle of extra virgin olive oil.

    Tip: A final drizzle of raw extra virgin olive oil right before serving adds a wonderful glossy finish and fresh aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions