Shrimp Spaghetti

Boil a large pot of water. Add 1 teaspoon of salt and 280 grams of spaghetti, then cook according to package directions until al dente. Drain and set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large pot or deep skillet over medium heat. Add 454 grams of peeled and deveined shrimp and season with a pinch of salt, black pepper, and dried herbs (like oregano or Italian seasoning). Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pot and set aside.

In the same pot, add 1 tablespoon of olive oil. Add 0.5 cup of diced onion, 0.5 cup of diced green bell pepper, and 0.5 cup of diced red bell pepper. Sauté for 5-7 minutes until softened. Add 3 cloves of minced garlic and cook for another minute until fragrant.

Pour in one 794 gram can of crushed tomatoes and 1 cup of water. Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of black pepper, 0.5 teaspoon of salt, and 1 bay leaf. Stir to combine. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

Remove the bay leaf from the sauce. Add the cooked 280 grams of spaghetti to the sauce and toss to coat evenly.

Gently fold in the cooked 454 grams of shrimp into the spaghetti and sauce mixture.