Ingredients: |
Ingredients: SHRIMP
2 lbs. medium shrimp - peeled & deveined
salt, pepper, and olive oil for the pan
POMODORO SAUCE:
4 cloves garlic
2 small containers of small multicolored tomatoes
2 cups chicken or vegetable broth
4 tablespoons butter
1/2 cup fresh basil leaves, cut or torn into small pieces
salt & pepper to taste
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Directions: |
Directions:PASTA:
8 ounces pasta - I like angel hair
Parmesan cheese for topping
SHRIMP: Heat a swish of oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook until pink, about 2 minutes per side. Remove shrimp from the pan and set aside.
POMODORO SAUCE: I like to use one dish for this process…in an ovenproof pan, add the oil and tomatoes and broil in oven until the skin blisters, stirring occasionally. Remove from oven and heat over a medium temperature. Add a tiny bit more oil and the garlic and continue to cook. Add the broth and simmer for 10-ish minutes. The tomatoes will start to become saucy, (I like to smash the tomatoes at this point) and gradually that sauce will start to thicken.
Pasta: Cook according to package directions. Drain and set aside (saving a cup of pasta water).
ALL TOGETHER NOW: Add the butter and basil to the thickened sauce and stir to combine. If it needs thickening, let it hang out on low heat for just a little while longer. Season to taste. When the sauce is ready, add the shrimp back in. Serve the sauce over top of the pasta with a little parmesan, salt, and pepper.
HINT: sometimes I add a bit more garlic to the sauce to bump up the garlic flavor.
For serving, you can mix everything together or just spoon the sauce over the pasta.
Serve with crusty bread. |
This recipe for GARLIC-BUTTER SHRIMP POMPODORO is from