Pasta with Roma Tomatoes and Shrimp Sauce
Super flavorful main dish that can be ready to eat in less than 1 hour.
Servings 4 servings
Calories 403kcal
Ingredients
- 8 oz. shell on wild caught shrimp shelled, deveined and chopped
- 1 cup dry white wine like sauvignon blanc
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 1/2 lbs roma tomatoes quartered, seeds removed and chopped to bite sized
- 2 garlic cloves minced
- 1 small jalapeno pepper minced
- 8 oz. pasta your choice, I used farfalle
- 1 tbsp chopped fresh oregano plus more for garnish
Instructions
- Remove the shells and tails from the shrimp and place in a sauce pan with the wine, water, salt and pepper. Place on the stove and boil for 10 minutes then strain and reserve the broth.
- Meanwhile, devein the shrimp and chop each shrimp into three or four pieces.
- Place the olive oil in a large skillet on medium high heat. Add the chopped tomatoes and cook to soften, about 10 minutes. Use a fork to further mash the tomatoes.
- While the tomatoes are cooking, start the water for the pasta and cook pasta to al dente according to package directions. Strain the pasta, reserving about a cup of the pasta liquid.
- Add the garlic and jalapeno pepper, cook for 1 minute, then add the shrimp broth to the skillet. Boil while stirring occasionally until reduced by half, 10 to 12 minutes.
- Add the chopped shrimp to the skillet and cook for 1 minute then stir in the pasta and chopped oregano and adjust the amount of liquid using the reserved pasta water, (very little should be needed). Keep on the heat for another minute or two to insure everything is warm then serve while hot garnishing with more chopped oregano.
Notes
- Adapted from Mark Bittman's "The Food Matters Cookbook"
Nutrition
Calories: 403kcal