蝦仁番茄忌廉意粉

First, finely mince the garlic. This is a task that children often enjoy helping with! Finely mince the onions as well.

Begin boiling your spaghetti. Make sure to take it out of the water about two minutes before the package instructions suggest.

Carefully cut the shells of the shrimp vertically, then sauté only the shells in olive oil.

Once the shrimp meat changes from translucent to white, remove the shrimp from the pan.

Using the same pan, add a bit more olive oil, then toss in the minced garlic and onions and sauté them.

Add the canned tomatoes. For an even smoother sauce, you can blend the tomatoes beforehand. Season the sauce with basil, sugar, salt, and pepper to taste.

Let the sauce simmer over medium heat until it reduces. This process helps to deepen and thicken the tomato flavor. Remember to stir it occasionally to prevent it from sticking or burning. This versatile tomato sauce is incredibly handy to have!

Return the shrimp to the pan, then pour in the heavy cream. Be sure to lower the heat significantly to prevent the cream from boiling, as you don't want it to separate!

Once the shrimp have absorbed enough of the sauce, remove them from the pan, being careful not to overcook them. Cover them with aluminum foil to keep them warm.

Now, add the spaghetti directly into the sauce! Stir everything quickly by hand to ensure the noodles are well coated and absorb the sauce's flavor. If the sauce seems a bit dry, you can add a splash of pasta water.

Just before you turn off the heat, add your secret ingredient: the Parmesan cheese. Serve the spaghetti topped with plenty of shrimp and a drizzle of delicious olive oil.