Shelled shrimp add big flavor to this simple tomato sauce
Associated PressIn Venetian scampi alla busara, large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cloves and a sprinkling of pepper flakes. To build flavor in the simple tomato sauce, we remove the tails from the shrimp and sauté them in olive oil with garlic until the garlic begins to brown. Start to finish 45 minutes Servings 4 to 6 Ingredients 1 pound spaghetti Kosher salt and ground black pepper 4 tablespoons extra-virgin olive oil, divided, plus more to serve 4 medium garlic cloves, smashed and peeled 1½ pounds extra-large shrimp, peeled and deveined ⅓ cup dry white wine 2 pounds ripe plum tomatoes, cored and chopped 1 cup lightly packed fresh basil, torn 2 teaspoons white sugar ½ teaspoon red pepper flakes Method In a large pot, bring 3 quarts water to a boil. Cook over medium, tossing with tongs, until the sauce clings to the spaghetti and the shrimp are cooked through, 3 to 4 minutes; add more cooking water 1 tablespoon at a time if the mixture looks dry.
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