Ingredients: |
Ingredients: 2 lbs shrimp, shelled & deveined
1 Tbs olive oil
1 fennel bulb chopped
1 small onion, chopped
1/2 celery stalk, chopped
1 clove garlic, crushed
1 sprig thyme
1 Tbs tomato paste
1 C crushed San Marzano tomatoes
1/2 C dry white wine
1 small jalapeno chopped
3 Tbs butter, room temp
1/2 tsp red pepper flakes
12 oz bucatini
salt
4 basil leaves, torn
1/4 C finely chopped chives
3 Tbs thinly sliced scallion
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Directions: |
Directions:Shell & devein shrimp, reserving shells.
Heat oil in large saucepan over med
Add fennel, onion, celery & garlic & cook, stirring often until just softened. 4 min
Add reserved shells & cook, stirring until opaque about 1 min.
Add tomato paste & cook, stirring to coat aromatics & shells, 1min.
Add thyme, tomatoes, wine & 6 C water & bring to a boil. Reduce heat simmer until flavors meld, about 1 hour.
Strain shrimp stock thru a fine mesh sieve into an airtight container, discard solids.
Bring 2 C shrimp stock & jalapeno to a boil in large skillet over med heat & cook until stock is reduced by 2/3, 5-7 min. ** Reserve remaining stock for another use
Add shrimp & cook stirring often until cooked through, about 2 min.
Add butter & red pepper flakes mix until butter is melted.
Meanwhile cook bucatini, until al dente. Drain pasta & reserve 1/2 C pasta water
Add pasta to skillet with shrimp & sauce and cook, tossing and adding pasta liquid as needed until sauce is glossy & coasts pasta, about 2 min.
Divid pasta among plates & top with basil, chives & scallion. |
This recipe for Pasta with Shrimp & tomatoes is from