SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC
YIELD: 4 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS
INGREDIENTS:
DIRECTIONS:
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.
ASSEMBLY: In a sautepan, heat the olive oil over medium high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and let come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When he tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce it too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.
NOTES:
I sometimes like to squeeze some fresh lemon juice on top just before serving. The freshness really makes the flavor of the shrimp POP.
source:http://littlespicejar.com
YIELD: 4 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS
INGREDIENTS:
- 1 pound raw shrimp, peeled and deveined (with peels reserved)
- 2 cups water
- a few sprigs of parsley, plus more for garnishing
- 3-4 whole peppercorns
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 ½ cups grape or cherry tomatoes, halved
- 1 (14.5 ounce) can san marzano style diced tomatoes
- ½ -1 teaspoon red pepper flakes (depending on spice preference)
- 8 ounces linguine, capellini, or spaghetti
- parmesan cheese, for serving
DIRECTIONS:
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.
ASSEMBLY: In a sautepan, heat the olive oil over medium high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and let come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When he tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce it too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.
NOTES:
I sometimes like to squeeze some fresh lemon juice on top just before serving. The freshness really makes the flavor of the shrimp POP.
source:http://littlespicejar.com