Shrimp Spaghetti

How to make Shrimp Spaghetti.

Ingredients: Serves 4-6

  • 2 1/2 pounds (1.2 kg) peeled and deveined small or medium shrimp
  • 1 pound (455 g) spaghetti, cooked as directed on the package
  • 5 cups (1.3 L) canned tomato sauce (from three 14.5-ounce/410 g cans
  • 1 garlic clove, minced
  • 1/2 cup (75 g) finely diced celery
  • 1/2 cup (70 g) finely diced green bell pepper
  • 1/2 cup (120 ml) canola oil
  • 2 1/4 pounds (1 kg) yellow onions, finely diced
  • 1 1/2 tablespoons salt
  • 5 teaspoons sugar
  • 1/2 teaspoon cracked black pepper
  • Pinch of cayenne pepper
  • 1 tablespoon hot sauce
  • 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
  • 2 tablespoons finely chopped green onion, for garnish
  • Grated Parmesan cheese, for serving


  1. Warm a wide, heavy-bottomed 15-quart (14 L) Dutch oven or stockpot over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds.
  2. Add the onions and season with the salt.
  3. Stir well to coat the onions with the oil, then cook, stirring often, for about 25 minutes, until the onions are soft and golden.
  4. Add the garlic and cook, stirring occasionally, for 5 minutes.
  5. Reduce the heat to medium-low, add the celery and bell pepper, and cook, stirring occasionally, until soft, for about 45 minutes.
  6. Now add the tomato sauce 1/2 cup (120 ml) at a time.
  7. Each time you add tomato sauce, add 1/2 teaspoon sugar.
  8. Add 1/2 cup (120 ml) of the sauce and 1/2 teaspoon of the sugar, stir, and heat until the sauce is simmering and bubbling but not boiling, then simmer for 15 to 20 minutes.
  9. Repeat this process until you’ve added all the sauce and all the sugar, then reduce the heat to its lowest setting and cook, stirring every 10 minutes, for 45 minutes more.
  10. Meanwhile, put the shrimp in a large bowl and season it with the black pepper, cayenne, and hot sauce.
  11. Let it marinate on the counter while the sauce simmers.
  12. When the sauce has simmered for 45 minutes, add the shrimp and 4 cups (1 L) hot water to the pot and stir to combine.
  13. Raise the heat to medium-high to bring the tomato sauce back up to a simmer, then reduce the heat to maintain a simmer and cook for 20 minutes, or until the sauce has thickened to the consistency of pizza sauce and no longer looks watery.
  14. Turn off the heat and let everything sit together for 30 minutes to allow the flavours to marry.
  15. Serve the sauce over the cooked spaghetti, garnished with the parsley and green onion and topped with Parmesan.
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