Pasta with Shrimp and Spicy Tomato Sauce
To celebrate National Pasta month, give this dish a try. It has great flavor with a little kick to it!
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/4-1/2 tsp red pepper flakes
- 5 anchovies in oil, drained
- 2 tbsp minced parsley
- 2 cups tomato sauce
- 1 cup sliced cherry tomatoes
- salt and pepper to taste
- 1 lb medium shelled raw shrimp
- 1 lb spaghetti or other pasta
Directions
- In a large sauté pan, heat the oil and butter together and add the garlic and red pepper flakes; cook until the garlic softens; stir in the anchovies mashing them up until they almost dissolve. Add the parsley, tomato sauce and cherry tomatoes and cook over medium low heat until cherry tomatoes begin to collapse.
- Season to taste with salt and pepper. Add the shrimp and cook about 4 minutes over medium low heat. Cover the pan and set aside off the heat.
- Cook the pasta in 4 quarts of rapidly boiling salted water until al dente. Drain the pasta, reserving ½ cup of the cooking water and add the water to the sauce, stirring it in to combine well. Add the pasta to the sauce and slowly reheat until the pasta, shrimp and sauce are well blended and hot.
Comments
No comments on this recipe.