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Table of Contents
Shrimp Pasta Pomodoro
| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| Ripe Tomatoes - medium | 4 | each | - Blanch and peel the tomatoes. - Chop the tomatoes into 1-inch pieces. |
| Extra Virgin Olive Oil | 1 | tbl. | - Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. - Add the shrimp to the pan and cook for 1 minute. - Turn the shrimp over in the pan. - Lower the heat to medium. |
| Garlic | |||
| Basil Leaves | |||
Ingredients
- 1/2 pound angel hair pasta
- 3/4 pound raw, peeled, deveined shrimp (medium sized)
- 3 cloves garlic, minced
- 1/3 cup torn fresh basil leaves
- 3 tablespoons extra virgin olive oil (divided, 1 Tbsp and 2 Tbsp)
- Salt
- Pepper
Process
1.
2. Sauté the shrimp: Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium.
3. Add garlic, tomatoes, basil: Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat.
4. Cook the angel hair pasta: Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes.
5. Add cooked pasta to shrimp and tomatoes: Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes.