A delightful pasta dish featuring succulent shrimp and a rich garlic-tomato sauce.
Heat the olive oil in a deep skillet over medium heat.
Using a deep skillet ensures the sauce has enough space to simmer evenly.
Add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chopped onion and cook until translucent.
Stir frequently to prevent the onion from sticking to the pan.
Stir in the chopped tomatoes and their juice, then bring to a simmer.
Crush the tomatoes slightly with the spoon to release their juices.
Season with tarragon, oregano, and black pepper to taste.
Adjust the seasoning to your preference for a balanced flavor.
Pour in the white wine and let it simmer uncovered until reduced by half.
Reducing the wine concentrates its flavor, enhancing the sauce.
Add the shrimp and cook until they turn pink.
Avoid overcooking the shrimp to keep them tender.
Meanwhile, cook the spaghetti in boiling water until al dente.
Reserve some pasta water to adjust the sauce consistency if needed.
Drain the spaghetti and toss it into the skillet with the sauce.
Mix thoroughly to ensure the pasta is evenly coated with the sauce.
Serve the pasta on plates, garnished with grated parmesan cheese.
Add a sprinkle of fresh herbs for a vibrant touch.
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