Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Spicy Shrimp and Tomato Pasta Print Email


2 tablespoons olive oil
1 shallot, minced
5-6 garlic cloves, minced
1/4 teaspoon dried basil
1 teaspoon crushed red pepper
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
pinch of granulated sugar
kosher salt to taste
1 pound (51-60 count) shrimp, peeled and deviened
1 pound dried linguine

Start heating your pasta water.

In a large skillet heat olive oil over medium heat. Cook shallots and garlic 3-5 minutes or until slightly softened.

Stir in basil and crushed red pepper. Cook 1 minute.

Stir in white wine to deglaze the pan. Cook 5 minutes. Stirring occasionally.

Add crushed tomatoes, pinch of sugar, and kosher salt to taste. Bring to a boil, reduce to low and let simmer while you cook your pasta.

Once your pasta water starts to boil. Cook according to package directions. Remove, strain.

After you have strained your pasta, add shrimp to tomato sauce. Cook 5-6 minutes or until shrimp are cooked through. They will turn pink.
If the pasta has stuck together in the strainer run some water over it. Make sure to strain all water and add pasta to tomato sauce. Toss to coat. Cook about 5 minutes or until noodles are warmed through. Serve. - http://www.lifesambrosia.com/2009/05/spicy-prawn-and-tomato-pasta-recipe.html
---

Search Site

only search Tony's Market
Order your Thanksgiving Dinner with our new online
Tony