Pasta al Pomodoro with Shrimp
Servings: 4 servings
Ingredients
- GARLIC PASTE - OPTIONAL
- 2 big heads of fresh garlic or 3 small ones 1 ounce extra virgin olive oil, 1 Tbsp salt
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- SUGO AL POMODORO SAUCE
- 4 cups cherry or grape tomatoes cut in half
- 4 tablespoons extra virgin olive oil
- 6-7 slivered or minced garlic cloves or 2-3 teaspoons garlic paste
- 1/8 tsp to 1/4 tsp red pepper flakes or Italian Peperoncino
- 1 splash or 2 tablespoons white wine or fish stock
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 small bunch approx 4 Tbsp fresh basil chopped julienned
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- FOR THE SHRIMP
- 1 pound extra large shrimp cleaned tails on
- 6 tablespoons olive oil
- 6-8 cloves of garlic peeled and lightly crushed or 3 teaspoons garlic paste
- salt and pepper to taste
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- PASTA: 1 LB Spaghetti or linguine
Instructions
- FOR THE GARLIC PASTE
- Peel the garlic heads. Add to a blender with the extra virgin olive oil and blend it until it becomes a paste. Add the salt. Blend it for a second. Remove from the blender and store inside a covered glass container. The garlic paste can be refrigerated for up to 3 weeks.
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- FOR THE SUGO AL POMODORO - TOMATO SAUCE
- In a sauce pan, on a low fire heat up the olive oil.
- Add garlic and red pepper flakes. Sauté until garlic becomes fragrant, about 15 seconds.
- Add tomatoes and stir. Bring to a boil. Bring fire to a medium and cook for 15 minutes stirring from time to time. After 15 minutes add a splash of white wine or fish stock. Cook for a minute or two. Add sugar, salt. Stir. Add basil and turn off fire. Let basil sit in the sauce in order to infuse with the tomato flavor.
- Bring a large pot of salted water to boil. Cook pasta until al dente. Follow package instructions for accurate cooking times and remember to remove pasta a minute prior to become al dente in order for the pasta to finish cooking in the sauce.
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- FOR THE SHRIMP
- Bring a large skillet to a medium heat. Add 3 tablespoons olive oil. Add 3-4 garlic cloves or 3 teaspoons garlic paste. Sauté the garlic until fragrant, about 10 seconds. Add half of the shrimp. Do not overcrowd the pan. Cook the shrimp for 1 and half minute. Turn shrimp and cook for another minute and a half. Remove shrimp from pan and transfer to a plate.
- Discard the garlic cloves and oil, and add another 3 tablespoons of oil to the skillet. Add the remaining garlic, cook until fragrant and add the remaining shrimp and cook again for a minute and half on each side. Add a pinch of salt and some extra red pepper flakes for more heat to taste.
- Add desired amount of tomato sauce to the skillet, desired amount of pasta and cook the pasta in the sauce with the shrimp for another minute. Add extra basil and serve immediately. Enjoy!