Pasta Pomodoro

By Tracy

3 Person

30 Minutes

0 Calories

Pasta Pomodoro—angel hair pasta tossed with sauteed shrimp, garlic, tomatoes, and basil. Only 30 minutes! To safely defrost frozen shrimp, place in a bowl of ice water. In this Pasta Pomodoro with Shrimp we are using both, and tossing them with quickly cooked fresh tomatoes (that’s the “Pomodoro” part), garlic, and basil. You could use canned tomatoes, but if tomatoes are in season, and they are ripe and juicy, you can use them with hardly any extra time.

Ingredients

Pepper
Salt
3 tbsp. Olive oil
1/3 cup Torn fresh basil leaves
3 cloves Garlic, minced
4 Medium ripe tomatoes
3/4 pound Raw, peeled, deveined shrimp
1/2 pound Angel hair pasta

Method

01

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.)
02

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.
03

Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.
04

Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices.Chop the tomatoes into 1-inch pieces.
05

Heat 1 Tbsp of olive oil in a large saute 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.
06

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.
07

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.
08

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 temp.

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Pasta Pomodoro

4.2

( By Tracy )

01 Information

Grade easy
Serving 3 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Pepper

Salt

3 tbsp. Olive oil

1/3 cup Torn fresh basil leaves

3 cloves Garlic, minced

4 Medium ripe tomatoes

3/4 pound Raw, peeled, deveined shrimp

1/2 pound Angel hair pasta

03 Method

Step 1

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.)

Step 2

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.

Step 3

Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.

Step 4

Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices.Chop the tomatoes into 1-inch pieces.

Step 5

Heat 1 Tbsp of olive oil in a large saute 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.

Step 6

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.

Step 7

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.

Step 8

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 temp.

04 Author