Succulent Shrimp Pasta
Ingredients:
500g pasta (fettuccine or tagliatelle recommended)
400g large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 can (400g) diced tomatoes
1/4 cup tomato paste
1/2 cup white wine (optional)
1 teaspoon red chili flakes (adjust to taste)
Salt and pepper to taste
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain and set aside, reserving a cup of the pasta water.
2. Cook the Shrimp:
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the shrimp and cook until they are pink and opaque, about 2 minutes per side.
Remove the shrimp from the skillet and set aside.
3. Make the Sauce:
In the same skillet, add the remaining olive oil.
Sauté the onion and garlic until the onion becomes translucent.
Stir in the diced tomatoes, tomato paste, and white wine. Let simmer for about 5 minutes until the sauce starts to thicken.
Add chili flakes, salt, and pepper to taste.
4. Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the tomato sauce. Toss well to coat the pasta.
If the sauce is too thick, add some reserved pasta water to adjust the consistency.
5. Add Shrimp and Final Touches:
Return the cooked shrimp to the skillet and stir through to heat them up.
Mix in half of the chopped parsley.
6. Serve:
Serve the pasta hot, garnished with the remaining parsley and grated Parmesan cheese.
This dish is perfect for a hearty dinner that combines the richness of a tomato-based sauce with the delicate flavors of seafood, topped with fresh herbs and cheese for an added depth of flavor. Enjoy your meal
