Shrimp Tomato Cream Spaghetti

• 400 grams Spaghetti
• 20 Shrimp (w/shells)
• 1 can Canned tomato
• 1 clove Garlic
• 1 medium Onion
• 200 ml Heavy cream
• 1 small amout Basil
• 1 dash Salt
• 1 dash Pepper
• 1 to fry Olive oil
• 1 tsp Sugar
• 1 tbsp Parmesan cheese

1. Mince the garlic.
2. Kids love to help out with this.
3. Also, mince the onions.
4. Begin boiling the spaghetti.
5. Remove it from the water 2 minutes earlier than listed on the instructions.
6. Cut the shells of the shrimp vertically, then saute the shells only in olive oil.
7. When the shrimp meat goes from being translucent to white, remove them.
8. In the same pan add olive oil, garlic, and onions and fry.
9. Add the canned tomatoes.
10. If you put it in a blender beforehand you can get an even smoother sauce.
11. Add basil, sugar, salt, and pepper to flavor.
12. Simmer the sauce to reduce, over medium heat.
13. This will cause the tomato flavor to be rich and thick.
14. Stir occasionally to prevent burning.
15. This tomato sauce is really convenient!
16. Put the shrimp back in, then add the heavy cream.
17. Be sure to lower the heat so that it doesn't boil!
18. You don't want the heavy cream to separate!
19. Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long.
20. Cover with aluminum foil to keep warm.
21. Now add the spaghetti!
22. Mix quickly by hand to get the sauce flavor soaked into the noodles.
23. If it seems dry, add a bit of pasta water.
24. Before you turn off the heat, add your hidden ingredient, the Parmesan cheese.
25. Cover with plenty of shrimp and a bit of delicious olive oil.

shrimp, tomato, clove garlic, onion, amout, salt, pepper, olive oil, sugar, parmesan cheese

Taken from cookpad.com/us/recipes/149902-shrimp-tomato-cream-spaghetti (may not work)