SHRIMP SPAGHETTI

May 21, 2020

 

Ingredients
½ cup Tuscan Herb Olive Oil
2¼ pounds yellow onions, finely diced
1½ tablespoons kosher salt
1 garlic clove, minced
½ cup finely diced celery
½ cup finely diced green bell pepper
5 cups canned tomato sauce, divided
5 teaspoons sugar, divided
2½ pounds peeled and deveined medium shrimp
½ teaspoon cracked black pepper
Pinch cayenne pepper
1 tablespoon hot sauce, preferably
Hot Sauce
1 pound spaghetti, cooked according to package

 

Directions
Warm a wide, heavy-bottomed 15-quart dutch oven or stockpot over medium-high heat for 2 minutes, then add Tuscan Herb Olive Oil and heat for 30 seconds. Add onions—you should hear a sizzle when they hit the oil—and season with salt. Stir well to coat onions with oil, then cook, stirring often, until onions are soft and golden, about 25 minutes. Add garlic and cook, stirring occasionally, for 5 minutes. Reduce heat to medium-low, add celery and bell pepper, and cook, stirring occasionally, until soft, about 45 minutes. Add the tomato sauce ½ cup at a time. Each time you add tomato sauce, add ½ teaspoon sugar. Then simmer for 15 to 20 minutes. Repeat this process until you’ve added all the sauce and sugar, then reduce heat to its lowest setting and cook, stirring every 10 minutes, for 45 minutes more. Put shrimp in a large bowl and season with black pepper, cayenne, and hot sauce. Let it marinate on the counter while the sauce simmers. When the sauce has simmered for 45 minutes, add shrimp and 4 cups hot water to the pot and stir to combine. Raise heat to medium-high to bring tomato sauce back up to a simmer, then reduce heat to maintain a simmer and cook for 20 minutes, or until sauce has thickened and no longer looks watery. Turn off the heat and let everything sit together for 30 minutes to allow the flavors to marry. Serve the sauce over the cooked spaghetti.

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