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Shrimp in Spicy Tomato Sauce with Pasta and Couscous combines succulent shrimp with a zesty tomato sauce, making for a quick and flavorful weeknight dinner. This dish packs a punch with bold flavors and satisfying textures, featuring a delightful mix of pasta and couscous that perfectly complements the spicy sauce. Get ready to impress your taste buds and your dinner guests!
Why You’ll Love This Recipe
This recipe is a fantastic choice for busy weeknights when you crave something delicious yet simple to prepare. The spicy tomato sauce elevates the shrimp, while the pasta and couscous offer a unique twist to the traditional seafood dish.
- Quick to Prepare: Ready in under 30 minutes!
- Flavor-Packed: A blend of spices and fresh ingredients creates a crave-worthy sauce.
- Versatile: Enjoy it as a main dish or a hearty side.
- One-Pot Wonder: Less cleanup means more time to savor your meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 8 ounces spaghetti or your choice of pasta
- 1 cup couscous
- 2 cups vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
How to Make Shrimp in Spicy Tomato Sauce
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the crushed tomatoes, dried oregano, sea salt, and black pepper to the skillet. Stir and let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.
- While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
- In the tomato sauce, add the shrimp and cook for 3-5 minutes, or until they turn pink and opaque. Avoid overcooking to ensure they remain tender.
- Meanwhile, in a separate pot, bring the broth to a boil. Stir in the couscous, remove from heat, and cover for 5 minutes. Fluff with a fork before serving.
- Combine the cooked pasta with the shrimp and sauce, tossing gently to coat everything in the rich flavors.
- Serve the shrimp pasta alongside the seasoned couscous, garnished with fresh parsley.
Tips for the Best Results
- For extra flavor, consider adding a splash of white wine to the sauce as it simmers.
- If you prefer a milder dish, reduce the amount of red pepper flakes.
- Ensure your shrimp are fresh or properly thawed for the best texture.
- Adjust the consistency of the sauce by adding a little pasta water if it becomes too thick.
Easy Variations
- Swap shrimp for scallops or chicken for a different protein experience.
- Add a handful of spinach or kale to the sauce for added nutrition and color.
- Replace couscous with quinoa or rice for a gluten-free option.
What to Serve With It
- A crisp green salad with a light vinaigrette.
- Garlic bread to soak up the delicious sauce.
- A glass of chilled white wine, such as Sauvignon Blanc.
- Steamed vegetables for a balanced meal.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat until heated through. You may need to add a splash of water or broth to maintain the sauce’s consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 8 ounces spaghetti or your choice of pasta
- 1 cup couscous
- 2 cups vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5-7 minutes.
- Cook pasta according to package instructions, drain, and set aside.
- Add shrimp to sauce, cooking for 3-5 minutes until pink and opaque.
- In a separate pot, bring broth to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes.
- Combine cooked pasta with shrimp and sauce, tossing gently.
- Serve with couscous, garnished with parsley.
Notes: Adjust spice levels to your taste and enjoy the versatility of this dish!
