Pasta with shrimp or ‘garidomakaronada’

I got this recipe from a friend while chatting on Facebook.  As always, not having all or the exact ingredients is never a show stopper in our house. So, here it is: ‘garidomakaronada’, with big pasta instead of regular sized spaghetti and whole tomatoes from the can instead of fresh tomatoes.  The pasta is cooked in the oven.



  • a packet of spaghetti or other pasta
  • a pound of shrimp (half  a kilo, frozen OK)
  • one  big can of whole tomatoes (you dice them)
  • olive oil to coat a big pan
  • one onion diced
  • salt, pepper
  • 1/8 teaspoonful red crushed pepper flakes
  • maybe a tiny dash of  tabasco?

How to make: Start with the shrimp.  Saute the onion in a deep pan coated with olive oil.  Add the the shrimp (veins removed if any, clean, no shell left on) and saute until it becomes a nice pink color. Add the tomato sauce. Add salt, pepper and optionally red crushed pepper flakes and a drop of tabasco.  With can tomatoes in this recipe I don’t add any sugar but it’s your choice.  Cook for about 15-20 minutes.  Put the shrimp in a baking pan.  Add three cups of boiling-hot water, a little more salt, and the pasta.  Cover the pan with another pan if you have it or cover with aluminum foil. Cook in the oven until pasta is ready.  Delish!

Notes and tips:  Saute the onion in well heated oil  at low to medium temperature so it doesn’t burn. Raise the temperature to medium-high when you add the shrimp, especially if it’s not well dried,  and again to medium-low when you cook the tomato sauce.

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