Pasta with shrimp in tomato sauce

Name: Pasta with shrimp in tomato sauce - Larisa I.
Ingredients: 100 g fresh shrimp; 4; 5 ripe tomatoes; 2 cloves of garlic; 2 green onions or one small dry onion; a handful of spaghetti; basil; salt and pepper

Over - Pasta with shrimp in tomato sauce by Larisa I. - Recipia

I have made shrimp pasta in tomato sauce many times when I don't have much time but still want something tasty and filling. If I find fresh shrimp at the market, I grab them immediately because this recipe is quick and doesn't require many ingredients. It's also suitable for a simple dinner during the week, especially if I already have good tomatoes on hand. Quick Info Total time: about 25-30 minutes Preparation time: 5-10 minutes (depends on how quickly you peel the shrimp and chop the vegetables) Cooking time: 15-20 minutes (including boiling the pasta and the sauce) Servings: 1 serving (based on the quantities in the list; can be easily adjusted) Difficulty: easy Recipe type: main, quick Ingredients 100 g fresh shrimp 4-5 ripe tomatoes (medium size) 2 cloves of garlic 2 green onions or 1 small dry onion A handful of spaghetti (or other preferred pasta) Fresh basil (a small handful, chopped) Salt Pepper A little oil for frying (not specified how much, just enough to cover the bottom of the pan) Preparation method 1. Rinse the shrimp well. I quickly run them under cold water. With a small knife, slightly score the shell on the back and remove the black vein if visible. 2. Heat a pan with a little oil. Add the cleaned and scored shrimp. Let them fry until they turn pink. Don't leave them too long – when they start to curl up and turn pink, it's a sign they are almost done. 3. When the shrimp are browned, add the finely chopped garlic and onion (green or dry, depending on what you chose and chopped). Lower the heat and stir a few times. Add salt and pepper to taste. 4. While the onion softens, prepare the tomatoes: quickly peel them (blanch them or, if you have a good knife, peel them directly), then mash them with a fork or blender until they are like a sauce. Pour the mashed tomatoes over the shrimp and vegetables, stir gently, and let simmer on low heat for 10-15 minutes. 5. Meanwhile, put a pot of water to boil. When it boils, add salt and the pasta. Cook according to the package instructions, then drain well. 6. When the sauce is thickened and the tomatoes are cooked, taste and adjust salt and pepper if necessary. Add the hot pasta over the shrimp sauce and mix everything directly in the pan, so it coats well with the sauce. 7. Finally, turn off the heat and sprinkle chopped basil on top. Serve immediately while hot. Why I make this recipe often It's a recipe I repeat because it doesn't take long, you don't need fancy ingredients, and it remains tasty and light. It's filling due to the protein from the shrimp, but you don't feel heavy afterwards. Tips and variations Tips - Use fresh shrimp if possible; they taste different from frozen ones. - When adding garlic, be careful not to burn it, as it becomes bitter. - If the tomatoes are not very ripe, you can add a pinch of sugar to the sauce, but it's not always necessary. Substitutions - Green onion can be replaced with small white onion, as I have done sometimes when I didn't have green on hand. - If you don't have fresh basil, a few dried leaves will work, but the flavor won't be as intense. Variations - You can add a little chopped chili if you want it to be spicier. - If you want a larger portion, simply double the quantities. Serving ideas - I put it directly on the plate and sprinkle basil on top, without any other additions. - It can be served with a slice of plain bread if you want to soak up the leftover sauce. Frequently asked questions What type of pasta can I use? You can use any type of pasta, but I usually go for spaghetti. Penne or linguine also work just as well. Do I need to peel the tomatoes or can I use them with the skin? If the tomatoes are very ripe, the skin comes off easily and doesn't remain tough in the sauce. Sometimes, when I'm in a hurry, I use them whole, but the result is finer with peeled tomatoes. Can I use frozen shrimp? You can use them, but make sure to thaw them well beforehand and drain the excess water. The taste is somewhat different from fresh ones, but the recipe works that way too. How spicy does the sauce turn out? As written, the recipe is not spicy. If you want it to be, you can add chili to taste. Nutritional values Estimate for one serving (100 g shrimp, a handful of spaghetti, 4-5 tomatoes, 2 cloves of garlic, onion, a little oil): Approx. 350-400 kcal/serving Proteins: 25-30 g Carbohydrates: 50-60 g (from pasta and tomatoes) Fats: 5-7 g (from shrimp, oil) The values are indicative and may vary depending on the exact amount of pasta and oil used. Storage and reheating This is a recipe that tastes best fresh. If there are leftovers, they can be stored in the fridge for a maximum of one day in a closed container. When reheating, the pasta dries out a bit, so sometimes I add a spoonful of water or a little tomato sauce, if I have it. However, fresh is the ideal version.

Pasta with shrimp in tomato sauce

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