Fast and Easy Spaghetti with Warm Shrimp Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

Spaghetti is one of the greatest fast foods in the world, even if served just with superb olive oil, freshly ground Sumatran black pepper, and freshly grated real Parmesan cheese. But whether served this simply, or simply with exotic ingredients like razor clams steamed in garlic and white wine or heirloom eggplant baked in a wood oven, buy the best quality durum wheat spaghetti you can find.

You can use Parmesan cheese in this dish, but in general cheese on seafood makes the seafood taste a bit “past it,” so I don’t recommend using the two together.


  • 8 ounces spaghetti
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 2 cups warm shrimp sauce


Put the spaghetti in lots of boiling salted water and cook until just tender all the way through, about 10 minutes. Drain the pasta well and return it to the pot. Add the olive oil and pepper and toss together with the spaghetti.

Put the pasta in a heated bowl, and add half of the sauce. Mix the sauce and the spaghetti together, season, and pass the rest of the sauce.


For a shorter version of this dish, chop up four seeded Meyer lemons and mix them with ½ cup extra virgin olive oil, 1 teaspoon salt, ½ tablespoon very coarse black pepper, 2 tablespoons chopped fresh tarragon leaves, and 4 ounces grated Parmesan cheese. The explosion of flavors when the sauce hits the hot pasta is breathtaking. Or use salt-preserved lemons mixed with fresh lemon, or Meyer lemon and arugula or rocket. Or use the Mediterranean oil and vinegar sauce or even the Asian-inspired one, or the nasturtium sauce, the asparagus sauce, or fresh tomato sauce.