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