Shrimp Spaghetti in Tomato Sauce

Remove the shells and any unwanted parts from the shrimp, placing them in a large pot. Fill the pot with water and bring it to a rolling boil. Once boiling, reduce the heat to a low simmer and let cook for approximately 45 minutes.

Combine the tomatoes with half of the parsley in a blender, blending until smooth.

Heat olive oil in a separate pan over medium heat. Add the onion, bell pepper, and chile pepper; cook and stir until they're softened, about 5 minutes. Add the garlic; cook until fragrant but not browned, 1 to 2 minutes.

Pour the blended tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let the sauce simmer on low to medium heat until the juices have reduced.

Strain the shrimp shells from the water. Bring the water back to a boil and add spaghetti. Cook the spaghetti, stirring occasionally, until it's tender yet still has some bite to it, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.

In the meantime, add the shrimp to the tomato sauce. Add the reserved water, stir well, and cook until the shrimp is pink, about 3 minutes. Serve the spaghetti with the sauce spooned on top; garnish with the remaining parsley.