Description
Get ready for one of the shrimpiest and naturally creamy (no dairy!) pasta dishes ever! If you love fresh shrimp and red sauce then you’ll love this take on shrimp pasta. Feel free to spice it up with some hot pepper, or keep it mild for the kiddos! This pasta is ready from start to finish in less than 30 minutes which means it can quickly be made even on a busy weeknight!.
Ingredients
Units
Scale
- 9–12 shrimp, heads-on, shells removed, deveined, washed, and patted dry (187g)
- 1 cup (7 ounces) Mutti finely chopped canned tomatoes (or other San Marzano canned tomatoes) (200g)
- 4 tablespoons extra virgin olive oil, divided in half (56g)
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1 small garlic clove (3g)
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1 medium shallot (15 g)
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12 grape tomatoes or other sweet Roma tomatoes (85 g)
- 5.5–6 ounces Trighetto or Spaghetti pasta noodles (160g)
- salt to taste
- crushed red pepper (optional)
Instructions
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Blister the garlic and flavor the oil with shrimp heads + shells. Cook the garlic clove for 1 to 2 minutes in a couple of tablespoons of olive oil until slightly blistered and remove. Add shrimp shells and heads and sauté until they turn red in color and are cooked through, pushing on them with the back of a spoon to release their juices and any meat still left inside the shells.
- Extract the juice from the shrimp heads + shells. Once all of the shells are pink and cooked through, turn off the heat, remove the heads/shells from the pot and place a sieve (fine mesh strainer) on top of this same cooking pot. Place the shrimp shells into a potato ricer in batches and squeeze to extract the remaining juices and oils left inside the shells allowing the juices to run into the cooking pot directly over the fine mesh strainer to catch any shells or pieces.. *see photos below.
- Sauté the shallots and canned tomatoes. Once you’ve extracted all of the remaining juices, add the chopped shallot to the pan and turn the heat on to medium and cook the shallots for a few minutes until translucent and soft, add in the canned tomatoes and red pepper flakes (optional) and continue cooking for about 15-20 minutes or until the sauce has reduced and is slightly thickened.
- Sauté the fresh tomatoes. Next, add the chopped fresh tomatoes, add salt to taste, and continue cooking for 5-7 minutes more, or until the mixture is somewhat reduced and the tomatoes are slightly cooked but still bright in color.
- Boil the pasta. Meanwhile, place the pasta into boiling (lightly salted) water and cook to “al dente” according to the package directions.
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Cook the shrimp + finish the sauce. When there are about 6 minutes left for the pasta to be finished cooking, add the shrimp to the sauce in a single layer and cook for about 4 minutes, or until opaque. Using a spoon or a ladle, add about 1/4 cup (45-60g) of starchy pasta cooking water to the shrimp sauce and stir to combine. Adjust seasonings to taste.
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Assemble the pasta. Add the strained pasta directly to the shrimp sauce, turning to coat and flavor the pasta noodles well and serve immediately and Enjoy!
Notes
- How can I make my pasta taste like it does at the restaurant? Check out the tips + tricks + FAQ section for techniques for cooking perfect pasta every time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2
