Ingredients

• 20 large shrimp , deveined with shell and head left on
• 4 tomatoes , or more to taste
• 1 bunch flat-leaf parsley , divided
• 0.25 cups extra-virgin olive oil
• 1 large onion , chopped
• 1 red bell pepper , chopped
• 1 fresh red chile pepper , finely chopped
• 4 large cloves garlic , sliced, or more to taste
• 0.5 cups water
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon paprika
• 1.63 pounds spaghetti , Optional

Instructions

1. 1 Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
2. 2 Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
3. 3 Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
4. 4 Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
5. 5 Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
6. 6 In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Nutrition per serving