Spaghetti with Shrimp, Tomatoes, and Capers

Spaghetti ai Gamberi, Pomodoro e Capperi

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Here is a wonderfully tasty and easy shrimp pasta dish. The most time-consuming part is peeling and deveining the shrimp. Though medium shrimp are fine to use here and less expensive, I prefer using the larger 21–30 or even 16–20 per pound shrimp simply because there are fewer of them to clean that way.


  • 1 medium yellow onion
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • 1 pound fresh tomatoes
  • ¾ pound large shrimp
  • 2 sprigs fresh oregano
  • 1 tablespoon plus 1 teaspoon capers
  • Freshly ground black pepper


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel, halve, and thinly slice the onion crosswise. Put the olive oil in a 12-inch skillet, add the sliced onion, and place over medium-high heat. Season lightly with salt and sauté until the onion turns a rich golden color, 6 to 8 minutes.
  3. While the onion is sautéing, peel and coarsely chop the tomatoes. When the onion is ready, add the tomatoes, season with salt, and cook until the liquid the tomatoes release has evaporated, 8 to 10 minutes.
  4. While the tomatoes are cooking, peel, devein, and cut the shrimp into ½-inch pieces. Chop enough oregano to measure 2 teaspoons.
  5. When the tomatoes are almost ready, add about 2 tablespoons salt to the boiling pasta water, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  6. When the tomatoes are ready, and while the pasta is cooking, add the oregano, capers, and shrimp to the pan of tomatoes. Season the shrimp with salt and pepper and cook until the shrimp turn pink through and through, about 2 minutes, then remove from the heat.
  7. When the pasta is done, drain well, toss with the sauce, and serve at once.