1.  Prepare the water for the spaghetti according to the manufacturer's instructions.

2.  In a large sauté pan over medium high heat, add the olive oil, white wine or water, and the minced garlic. Sauté the garlic until it begins to soften, about 3 - 5 minutes.

3.  Once the garlic has softened, lower the heat to medium and add the diced tomatoes and the chili pepper (optional) to the pan. Cover the pan and let the tomatoes begin to cook down, another 3 - 5 minutes.

 

 

 

4.  While waiting for the tomatoes to cook down, mince the parsley and set it aside.

5.  When the tomatoes begin to soften and break down, add the tomato sauce to the pan along with 6 ounces of water and a generous pinch of salt and pepper. Cover the pan and bring the sauce to a simmer. Then simmer the sauce for 10 - 12 minutes.

6.  When the water for the pasta is ready, add the pasta to the pot and cook it according to the manufacturer's instructions.

7.  After 10 minutes, add the shrimp to the tomato sauce and stir well to incorporate the shrimp into the sauce. Cover the pan and cook for another 5 - 7 minutes or until the shrimp are lightly opaque.

8.  At the last moment, just before the sauce has finished cooking, add the parsley to the sauce and stir well.

9.  When the pasta is ready, drain it from the cooking water and add the spaghetti to the sauté pan with the tomato sauce.

10.  Gently turn the spaghetti into the sauce so that it is coated evenly and the shrimp are distributed throughout the pasta.

11.  Remove the pan of pasta from the heat, plate it and serve immediately.