Pasta Pomodoro with Shrimp

To safely defrost frozen shrimp, place in a bowl of ice water.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4

Ingredients

  • 1/2 pound angel hair pasta
  • 3/4 pound raw, peeled, deveined shrimp (medium sized)
  • 4 medium ripe tomatoes
  • 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

Method

1 Blanch and peel the tomatoes: Fill a large pot with 2 quarts of water. Bring to a boil. (You will be using this water to both blanch the tomatoes and boil the pasta.)

Core the tomatoes and use a sharp knife to cut a small X into the bottom end of each tomato. When the water is boiling, use a slotted spoon to lower the tomatoes into the water.

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Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.

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Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices.

Chop the tomatoes into 1-inch pieces.

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.

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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.

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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.

Serve immediately or at room temp.