Shrimp Pasta With Spicy Tomato Sauce Recipe
Shrimp Pasta With Spicy Tomato Sauce Recipe
I was lucky enough to find fresh, wild rock shrimp, so I decided to keep it simple and make an easy pasta dish incorporating them. The red chile pepper flakes and jalapeños add a nice background heat without overwhelming the sauce. Feel free to use less.
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Servings
4
servings
Ingredients
- salt, for cooking pasta, plus more to taste
- 1 butter
- 8 cloves garlic, minced
- 1 rock shrimp
- 1/4 extra-virgin olive oil
- 1 red chile pepper flakes
- 1/2 onion, diced finely
- 1 carrot, diced finely
- 1 celery, diced finely
- 2 jalapeños, minced
- one 28-ounce can crushed tomatoes
- 20 basil leaves, torn
- 1/4 flat-leaf parsley, chiffonade, for garnish
Directions
- Bring a large pot of water to boil over high heat. Season with salt until it tastes like the sea.
- Meanwhile, heat the butter in a saucepot over medium heat until the foam subsides. Add about a quarter of the garlic and sauté until it just begins to color, about 1 minute. Add the shrimp and cook just until they begin to color, about 4 minutes. Stir occasionally so that they cook evenly. Season with salt, to taste. Remove the shrimp from the pot and set aside.
- Heat the oil in the same saucepot over medium heat, and add the red pepper flakes. After 2 minutes, add the onion, carrot, celery, jalapeños, and remaining garlic. Sauté until softened, about 8 minutes.
- Meanwhile, add the pasta to the boiling water and cook according to package directions. Drain in a colander and reserve.
- Once the vegetables are softened, add the tomatoes to the saucepot, return to a simmer, and reduce heat to medium-low. Cook until the sauce is thickened, about 20-30 minutes. Stir occasionally. Remove from heat, add salt to taste, and stir in the basil leaves.
- Combine with the shrimp and pasta in a large bowl, and stir well to combine. Garnish with parsley, and serve.