Pasta with Shrimps and Tomatoes
by Editorial Staff
Pasta with shrimps and tomatoes is one of the most common dishes in Italy; even those who are cool with seafood will like it. In addition, it is prepared quite quickly and easily.
Cook: 40 mins
Servings: 2
Ingredients
- Peeled Shrimp – 200 Grams
- Olive oil – 2 Tbsp. spoons
- Garlic – 4 Cloves
- Fettuccine pasta – 200 Grams
- A handful of parsley – 1 Piece
- Butter – 1 Tbsp. the spoon
- Salt – 1/4 Teaspoon
- Canned or fresh tomatoes – 400 Grams
- Red Pepper Flakes – 1/4 Teaspoon
- Black Pepper – To taste
Directions
- Boil the pasta in plenty of boiling salted water. You need to cook the paste to the state of al dente, that is, “by the tooth”, so that the paste sticks a little to the teeth.
- Crush the peeled garlic with a knife blade or cut it in half, throw in a preheated pan with a little olive oil. When it turns golden brown and smells good, remove the garlic. We won’t need it anymore.
- Add the peeled, washed shrimp immediately afterwards. Keep the shrimps in the pan until they turn reddish, then put them in another bowl, we still need them.
- All in the same frying pan, fry canned or fresh tomatoes, cut them into cubes, having previously peeled them. Add salt, black and red pepper to them and fry for five minutes.
- Once the sauce has thickened, you can add pasta to it, but be sure to rinse it under cold water first.
- Mix the pasta with the sauce well and add the shrimp to it, and mix again.
- Finally, add chopped parsley, according to Italian tradition, you can add basil and sprinkle with grated hard cheese.
Buon appetito!
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