- 3
- 10 mins
- 30 mins
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
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.