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Pasta Pomodoro with Shrimp
Pasta Pomodoro with Shrimp
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Succulent shrimp and tangy tomatoes with garlic and basil, all tossed with angel hair pasta for a quick and satisfying Pasta Pomodoro in just 30 minutes.
Ingredients:
  • 4 medium ripe tomatoes
  • 3/4 pound raw, peeled, deveined shrimp (medium sized)
  • 3 cloves garlic, minced
  • 1/3 cup torn fresh basil leaves
  • Kosher salt
  • 1/2 pound angel hair pasta
  • 3 tablespoons extra virgin olive oil, divided
Instructions:
  • Prepare the tomatoes: Boil 2 quarts of water in a large pot. Core the tomatoes and make a small X at the bottom of each. Blanch tomatoes in boiling water for 1 minute. Transfer to ice water. Peel and deseed tomatoes, then chop into 1-inch pieces.
  • In a large sauté pan over medium-high heat, heat 1 tablespoon of olive oil. Add the shrimp and cook for 1 minute, then flip the shrimp and reduce the heat to medium.
  • Combine the garlic with tomatoes and basil, sauté briefly. Add in chopped tomatoes and basil, season with salt. Cook briefly, then remove from heat.
  • Enhance the angel hair pasta: Season the water from blanching the tomatoes with a generous tablespoon of salt. Bring it back to a rolling boil. Add the angel hair pasta and cook for 3 minutes until perfectly al dente.
  • Combine the cooked pasta with the shrimp and tomatoes: Drain the pasta and add it directly to the pot with the shrimp and tomatoes. Drizzle with 2 Tbsp of olive oil, stir well, and serve hot or at room temperature.

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