Spicy Garlic Sauteed Shrimp And Spaghetti - cooking recipe

Ingredients

3/4 pound uncooked shrimp, peeled and deveined, or more to taste
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 cloves garlic, sliced
1 small onion, chopped
1/2 yellow bell pepper, thinly sliced
1 jalapeno pepper, minced (optional)
1 (12 ounce) can diced tomatoes
2 sprigs parsley, chopped, or more to taste, divided
3 leaves fresh basil, chopped, or more to taste, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon ground black pepper
1 (12 ounce) package spaghetti, or as needed

Preparation

Place shrimp on a work surface. Slice each shrimp horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings.
Mix 2 tablespoons oil, minced garlic, salt, red pepper flakes, and cayenne pepper together in a bowl. Toss shrimp into the oil marinade and set aside.
Heat remaining 2 tablespoons oil in a pan over low heat. Add sliced garlic. Cook until golden and infused in the oil, about 2 minutes. Remove garlic. Increase heat to medium. Add shrimp and marinade; cook until shrimp is pink, about 5 minutes. Remove shrimp from pan.
Add onion, yellow bell pepper, and jalapeno to the pan; cook and stir until tender, about 10 minutes. Add diced tomatoes, 1/2 the parsley, 1/2 the basil, oregano, and black pepper. Cook until reduced to your desired thickness, 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Toss spaghetti noodles into the tomato-pepper sauce and stir in shrimp. Sprinkle remaining parsley and basil on top. Serve immediately.