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Monday, May 7, 2012

Pasta with Shrimp Pomodoro Sauce

Shrimp Pomodoro


  • 1 lb shrimp, thawed, peeled, and deveined
  • 3 T olive oil
  • 2 T butter
  • salt and pepper, to taste
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 8-10 plum or Roma tomatoes, peeled, seeded and chopped
  • 2 T. tomato paste
  • 1/2 tsp crushed red pepper flakes
  • 1 t. dried oregano leaves
  • 1/2 cup basil, julienned
  • 1 lb pasta
  • Pecorina Romano Cheese- shaved
  1. Heat oil and butter in a skillet over medium-high heat.
  2. Add shrimp and cook briefly until opaque.
  3. Season shrimp with salt and pepper and remove to a plate with a slotted spoon.
  4. Add shallots and garlic to hot oil and cook until soft.
  5. Add red pepper flakes and wine and cook 5 minutes.
  6. Add chopped tomatoes and tomato paste and cook 20 minutes.
  7. Meanwhile, boil a large pot of water and salt if desired.
  8. Add fresh pasta to boiling water and let set for 5 minutes.
  9. When pasta and sauce are ready, add basil, shrimp and pasta to skillet with sauce.  Stir and serve with grated cheese.
If your sauce gets too dry, add a few splashes of white wine

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