Tuesday, March 23, 2010
Tomato Shrimp Pasta
This was supposed to be a pesto shrimp pasta recipe, riffing off of this recipe, but as the pasta was cooking, I realized I was out of pesto. :( I didn't want to make a run to the grocery store to buy more, so I decided to improvise and whip up a quick tomato sauce instead.
I was really happy with the way it turned out and would definitely make it again. While the pasta is cooking, butter some rolls, sprinkle with garlic salt, and place under the broiler for quick garlic bread.
Tomato Shrimp Pasta Source: a Cooking in Cucamonga original Printable Recipe Ingredients
3 cups twirly pasta
2 cups peeled, uncooked shrimp
1 can stewed Italian tomatoes
1 can tomato paste
1 tablespoon dried basil
1/2 -1 teaspoon crushed red pepper
3 cloves of garlic, crushed.
1 tablespoon olive oil
grated Parmesan cheese
Bring a large pot of water to a boil. Cook the pasta to al dente (mine took about 8 minutes).
Remove the pasta, but reserve the water. Boil the shrimp in the pasta water, for about 2 minutes, or just until the shrimp is completely pink. Remove the shrimp, reserving about 2 cups of the cooking water.
Heat the olive oil in a large sauce pan. Once the oil is hot, add the crushed garlic and saute for about a minute. Add the tomato paste, stewed tomatoes, salt, pepper, dried basil, and crushed red pepper. Bring to a simmer and add 1/2 cup of the pasta water at a time, until the sauce has reached your desired consistency.
In a large serving bowl, combine the pasta and shrimp and toss with the tomato sauce. Garnish with Parmesan cheese.