Cut the shrimp in half lengthwise.
Heat the oil in a medium skillet; add the onion, garlic, and shrimp, and sauté the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp from the skillet; set them aside.
Add the tomatoes and juice, black pepper, cayenne, basil, and
salt to the skillet. Bring the mixture to a boil, reduce the heat,
and simmer it, uncovered, for 5 minutes. Add the shrimp and parsley
to tomato mixture, and serve the sauce over spaghetti or other
pasta garnished with olives and sprinkled with Parmesan, if desired.
Recipe from "Jane Brody's Good Food Book"
More Shrimp Recipes and Related Sauces
Newburg Sauce Recipe
Pasta Sauce with Tilapia
Red Clam Sauce Recipe
Back to the Sauce Index