I love a good pasta dish with shrimp and adding yellow tomatoes makes this classic just a little different. Let’s just say these golden beauties add a feeling of sunshine and happiness when I sit down to eat. I have cooked with Jacques many times—even for his 80th birthday celebration in San Francisco—and I’m proud to support the Jacques Pépin Foundation.

Spaghetti with Shrimp in Sunny Marinara Sauce

Category

Category name

Serves

4-6

Ingredients

  • 1 pound spaghetti
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 8 cloves garlic, thinly sliced
  • 3 (14-ounce) cans yellow peeled tomatoes
  • ¼ teaspoon pepperoncino, dry Calabrian chili pepper flakes or dry red chili flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ cup shredded basil leaves
  • Additional extra virgin olive oil, optional
  • Basil sprigs, for serving

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti. Cook, stirring occasionally, about 10 minutes.
  2. Heat the oil in a large skillet over medium-high heat, scatter in the garlic slices and cook until they are sizzling, about 1½ minutes.
  3. Meanwhile, pour the tomatoes into a large bowl and, using your hands or scissors, crush the tomatoes, breaking them into 1-inch pieces. You don’t have to mash them to bits—I like chunkiness in my marinara. Shake and stir the skillet; add the pepperoncino and cook until they are toasted, about 30 seconds. Add the shrimp and cook, stirring, until they just begin to turn pink. Add the tomatoes and bring to a boil and salt. Add the basil and some oil and cook about 8 minutes.
  4. Check the spaghetti. It should be a little undercooked. Using tongs or a spider, lift the spaghetti from the water and add it to the sauce, (you can also drain the pasta in a colander before adding). Stir to coat all of the spaghetti and continue to cook in the sauce until the pasta is al dente, another 2 minutes. Serve family style or in individual bowls garnished with basil sprigs.