Shrimp Pomodoro & Angel Hair

3.8/5 (5)
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Makes:
  • 6 servings
  • 12 servings
Prep Time:
8 minutes 15 minutes
Cooking Time:
60 minutes 60 minutes
This delicious shrimp dish provides a great source of protein, but can be substituted with chicken for those who may be allergic to shellfish. Tomato content can be reduced to a smaller quantity of diced tomato or omitted and replaced with chicken or vegetable broth in order to reduce acid content. In addition, herbs and spices can be adapted to suit flavor preferences and digestive tolerance. For those looking to add more dietary fiber, whole-wheat pasta can be substituted. For those who are experiencing fat malabsorption or dairy intolerance, olive oil can be reduced and Parmesan cheese can be omitted.

Directions

Sauce:

1.In a medium-sized saucepan add 3 tbsp of extra virgin olive oil over medium heat and add onions. Sweat onions for 5 minutes until translucent then add half the amount of garlic, red pepper flakes (if wanted), 2 sprigs of thyme and tomato paste.

2.Continue to cook over medium heat for 3 minutes. Add white wine (reserving 1 tbsp for shrimp).

3.Continue to stir and cook until wine is evaporated. Add tomato concasse, 1 tsp kosher salt and desired amount of fresh ground pepper. Lower heat to slow simmer for 45 minutes.

4.After 45 minutes, with a hand blender, pulse to slightly purée (you do not want the sauce to be completely smooth). Pulses should be 15 2-second pulses.

5.Add parsley. Reserve for plating.

Shrimp:

1.In a medium sauté pan that’s been preheated over medium-high heat, add the remaining olive oil and garlic.

2.When the garlic begins to slightly brown, add shrimp that has been shelled and de-veined, season with salt and pepper. Sauté for 1-2 minutes over high heat.

3.Add remaining fresh thyme and 1 tbsp of white wine. Remove from heat.

4.Reserve for plate assembly.

Pasta:

1.In a large stockpot add 2 gallons of water and 3 tbsp kosher salt; bring to a boil. Add angel hair pasta and boil for 3 minutes, achieving doneness of al dente.

2.Strain pasta and put pasta back into pot. Add 3/4 cup tomato sauce to coat pasta.

Assembly:

1.Heat shrimp in remaining tomato sauce. Place desired amount of pasta into a pasta bowl.

2.Spoon over tomato sauce. Add desired amount of shrimp and fresh basil. Each dish can be garnished with 1 tbsp parmigiano cheese.

Sauce:

1.In a medium-sized saucepan add 6 tbsp of extra virgin olive oil over medium heat and add onions. Sweat onions for 5 minutes until translucent then add half the amount of garlic, red pepper flakes (if wanted), 4 sprigs of thyme and tomato paste.

2.Continue to cook over medium heat for 3 minutes. Add white wine (reserving 2 tbsp for shrimp).

3.Continue to stir and cook until wine is evaporated. Add tomato concasse, 2 tsp kosher salt and desired amount of fresh ground pepper. Lower heat to slow simmer for 45 minutes.

4.After 45 minutes, with a hand blender, pulse to slightly purée (you do not want the sauce to be completely smooth). Pulses should be 15 2-second pulses.

5.Add parsley. Reserve for plating.

Shrimp:

1.In a medium sauté pan that’s been preheated over medium-high heat, add the remaining olive oil and garlic.

2.When the garlic begins to slightly brown, add shrimp that has been shelled and de-veined, season with salt and pepper. Sauté for 1-2 minutes over high heat.

3.Add remaining fresh thyme and 2 tbsp of white wine. Remove from heat.

4.Reserve for plate assembly.

Pasta:

1.In a large stockpot add 2 gallons of water and 3 tbsp kosher salt; bring to a boil. Add angel hair pasta and boil for 3 minutes, achieving doneness of al dente.

2.Strain pasta and put pasta back into pot. Add 3/4 cup tomato sauce to coat pasta.

Assembly:

1.Heat shrimp in remaining tomato sauce. Place desired amount of pasta into a pasta bowl.

2.Spoon over tomato sauce. Add desired amount of shrimp and fresh basil. Each dish can be garnished with 1 tbsp parmigiano cheese.

Nutritional Data (per serving)

497 calories

17.8 gram(s) fat

3.4 gram(s) saturated fat

189 mg cholesterol

49.3 gram(s) carbohydrate

1.8 gram(s) dietary fiber

34 gram(s) protein