Shrimp with Garlic and Tomato Sauce



Shrimp with Garlic and Tomato Sauce

The Tomato Sauce, in this Shrimp with Garlic and Tomato Sauce recipe, can be used atop everything from pasta to meat loaf. It's definitely my 'go to' sauce
Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people


  • 8 tablespoons olive oil
  • 2 cloves garlic peeled and minced
  • 3 medium tomatoes ripe, cored and quartered
  • 1/2 teaspoon red pepper flakes dried
  • 1/2 teaspoon salt
  • 30 shrimp peeled, and tail shells intact
  • 2 tablespoons cognac
  • 2 sprigs parsley chopped


  • Heat 4 tablespoons of the oil in a large skillet over medium heat. Add garlic and cook, stirring with a wooden spoon, until golden, about 30 seconds. Add tomatoes and chiles, season to taste with salt and cook, crushing pieces of tomato with the back of the spoon and stirring occasionally, until sauce thickens, 8-10 minutes. Set sauce aside.
  • Heat 2 tablespoons of the oil in another large skillet over high heat. Add half the shrimp in a single layer and cook, turning once, until cooked halfway through, about 2 minutes per side. Transfer shrimp to a plate and set aside. Repeat this process with the remaining 2 tablespoons oil and shrimp.
  • Return same skillet to medium-high heat. Carefully add cognac to skillet and cook, gently shaking skillet over heat, until alcohol evaporates, about 30 seconds. Add reserved tomato sauce and shrimp and cook, stirring occasionally, until shrimp are completely cooked through, 3-4 minutes.
  • Divide shrimp and sauce between 6 medium plates, spooning sauce over and around shrimp, then garnish each plate with parsley.

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