• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 28 ounce can Italian tomatoes, pureed or crushed
  • 2 cloves garlic
  • 1 pound small shrimp, peeled, de-veined and cleaned
  • 1 small chili pepper, minced
  • 1/2 cup olive oil
  • 1/2 cup dry white wine
  • 1 pound spaghetti (or other long pasta)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup fresh Italian parsley, minced

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  1. In a large skillet over medium-high heat, add a few tablespoons of the oil. When hot, add the garlic and chili pepper and saute until the garlic is golden. Remove the garlic with a slotted spoon and add the shrimp and saute for about a minute or two. Add the wine and allow most of it to evaporate (about a minute). Remove the shrimp from the skillet and keep warm.
  2. Add the remaining oil to the skillet and when hot, add the tomatoes, salt and pepper to taste. Reduce to medium-low heat and cook until the sauce reduces slightly, about 15 minutes. Add back the shrimp and half of the parsley.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain it and add it to the shrimp sauce. Mix together for about a minute.
  4. Serve immediately with a sprinkle of the remaining parsley.