Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 4 cloves (20g) garlic, minced
  • 1 small (100g) yellow onion, finely diced
  • 1 can (28 oz / 794g) fire-roasted crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/4 cup (15g) fresh basil leaves, torn
  • 12 oz (340g) spaghetti
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente.
  2. Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside.
  3. Pat the shrimp dry with paper towels. Season with salt, pepper, and red pepper flakes.
  4. Heat 2 tbsp of olive oil in a 12-inch skillet over medium-high heat until shimmering.
  5. Add shrimp in a single layer and cook for 1–2 minutes per side until they turn opaque and pink. Remove shrimp from the pan and set aside on a plate.
  6. In the same skillet, add another 2 tbsp of olive oil and sauté the minced garlic and diced onion until softened.
  7. Stir in the fire-roasted crushed tomatoes, balsamic vinegar, and dried oregano. Simmer to develop flavors.
  8. Stir in the fresh basil and the reserved pasta water to create an emulsion that helps the sauce cling to the pasta.
  9. Toss the cooked pasta and seared shrimp into the sauce until evenly coated and heated through.