PASTA POMODORO WITH SHRIMP

By curly

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 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp)
• Salt
• Pepper

Details

Servings 3
Preparation time 10mins
Cooking time 30mins
Adapted from simplyrecipes.com

Preparation

Step 1

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

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.

Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes to a bowl of icy water. Peel off the tomato skins and cut the tomatoes crosswise in half. Squeeze out most of the seeds and juices. Chop the tomatoes into 1-inch pieces.

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. 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.

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.

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 temperature.