Spicy Shrimp Spaghetti (Garidomakaronada)

Spicy shrimp spaghetti, Greek taverna style: garlicky shrimp, ouzo, and chili tossed with burst cherry tomatoes and feta. Inspired by shrimp saganaki.

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Prep Time 10

Cook Time 40

Servings

Calories 677kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lb large shrimp extra jumbo 16/20 or colossal, peeled and deveined; thawed if frozen
1 cup Greek feta cheese cubed (about 5 oz)
4–5 garlic cloves chopped, divided
2–3 fresh red chili peppers such as Fresno or red jalapeño, seeded and finely diced, or ½–1 teaspoon red pepper flakes
2 lb cherry tomatoes larger ones halved, small ones left whole
½ teaspoon sugar optional
⅓ cup Greek ouzo or dry white wine or broth
⅓ cup extra virgin olive oil divided, plus more for serving
4 tablespoons fresh basil chopped
12 oz spaghetti
sea salt
freshly ground black pepper

Instructions

Season the shrimp. In a bowl, toss the shrimp with 1 tablespoon olive oil, a good pinch of sea salt, and freshly ground pepper. Set aside.
Warm the garlic and chili. Pour 2 tablespoons olive oil into a large, deep skillet over low heat. Add half the garlic and the chili peppers and cook, stirring, until fragrant, about 1 minute. Don't let the garlic brown.
Sear the shrimp and add the ouzo. Raise the heat to medium-high, add the shrimp, and cook, stirring occasionally, until they turn pink on the outside, about 2 minutes. They'll finish cooking in the sauce. Take the pan off the heat, pour in the ouzo, then return it to the heat for about 1 minute, until the alcohol cooks off. Lift the shrimp out with a slotted spoon onto a plate, leaving the pan juices in the skillet.
Cook the tomatoes. Add the remaining olive oil and garlic to the skillet, then the cherry tomatoes. Sprinkle the sugar and a pinch of salt over the tomatoes. Cook over medium-low heat, stirring occasionally, until the tomatoes burst, release their juices, and turn saucy, 25 to 30 minutes. Press a few with the back of a spoon to help them along.
Cook the spaghetti. While the tomatoes cook, bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente, about 10 minutes (or according to the package). Scoop out 1 cup of pasta water before you drain anything.
Finish the shrimp. Return the shrimp and any juices on the plate to the tomato sauce and simmer on low just until the shrimp are opaque throughout (145°F/63°C), 1 to 2 minutes.
Toss with the pasta and feta. Set the pasta pot next to the skillet and use tongs to transfer the spaghetti straight into the sauce. A little pasta water coming along is a good thing. Take the pan off the heat, add the feta, and toss well. Add a splash of pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
Serve. Serve in pasta bowls with chopped fresh basil and a drizzle of olive oil.

Notes

Shrimp. Extra jumbo (16/20) or colossal. Frozen shrimp work well: thaw overnight in the fridge and pat dry.

Doneness. Shrimp are done when the flesh is pearly and opaque throughout (145°F/63°C). Pull them from the first sear while still slightly underdone; they finish in the sauce.

Ouzo safety. Take the pan off the heat before adding the ouzo, then return it to the burner.

Canned tomatoes. Out of season, use a 28-ounce can of San Marzano tomatoes, crushed, and simmer 15 to 20 minutes.

Leftovers. Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water.

Nutrition. The nutritional information is an estimate and can vary with the products used.

Nutrition