Recipes Ingredients Seafood Recipes Shrimp Recipes Spaghetti and Shrimp Meatballs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hr 35 mins Servings: 6 No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce. Ingredients Red Sauce 2 tablespoons extra-virgin olive oil 3 cups finely chopped onion (from 1 large) Kosher salt 2 tablespoons minced garlic (4 to 5 cloves) ½ teaspoon red-pepper flakes 2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor Shrimp Meatballs 1 ½ pounds shrimp, peeled and deveined ¾ cup panko flakes ¼ cup whole milk ⅓ cup finely grated Pecorino Romano (1 ounce), plus more for serving ¼ cup chopped fresh basil leaves, plus more for serving ¼ cup chopped scallions, plus more green tops for serving (from 1 bunch) 1 large egg, lightly beaten Kosher salt and freshly ground pepper 1 pound spaghetti, spaghettini, or bucatini Directions Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes. Shrimp Meatballs: While sauce simmers, pulse shrimp to a paste in a food processor. Transfer to bowl with reserved onion mixture. Stir panko and milk into shrimp mixture until milk is absorbed. Add cheese, basil, scallions, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Refrigerate 30 minutes. Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Drop into a pot of boiling salted water; cook until they turn opaque and float to top, 3 to 4 minutes. With a slotted spoon, transfer shrimp meatballs to skillet with red sauce and simmer until just cooked through, about 5 minutes. Meanwhile, cook pasta in same pot of boiling water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, basil, and scallion tops. Rate it Print