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Seafood: Pasta with Shrimp Sauce

Source of Recipe

unknown


List of Ingredients

4 tablespoons olive oil
6 cloves garlic, thick sliced
1/4 teaspoon red pepper flakes
3 tablespoons fresh Italian parsley
28 ounces Italian whole tomatoes, drained, chopped, juice reserved
1 cup clam juice
1 teaspoon paprika
1/2 teaspoon salt + more to taste
1/4 teaspoon ground pepper
1 pound med shrimp, peeled, deveined
1/2 cup white wine
1 pound spaghetti or linguine
1 pinch sugar if needed


Recipe

Bring a large pot of salted water to a boil over high heat. Heat half of the oil in a skillet or saucepan over medium heat. Add garlic, red pepper flakes, and 2 tablespoons of the parsley, and cook until garlic is golden brown minute). Add the tomatoes and sugar,if tomatoes are tart.Simmer until most of the liquid has evaporated, about 4 to 5 minutes. Add clam juice . Bring the sauce to a boil and simmer until nice and thick, 12 to 15 minutes

In a shallow bowl or on a plate,combine the flour ,paprika, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Heat remaining oil in a saucepan or a skillet over medium/high heat. Toss the shrimp in flour mixture and then fry them in hot oil for 1 to 2 minutes on each side, until golden brown but not completely cook through. Add wine, stirring to disloge any browned bits from bottom of pan and simmer to thicken sauce and reduce liquid by half about 2 minutes. Pour sauce over shrimp and stir well to combine flavors.