Description
A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons red pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3 vine-ripe tomatoes, seeded
- 1 tablespoon butter, or to taste
- 1 cup dry white wine
- olive oil
- ½ white onion, finely chopped
- 2 cloves garlic, minced
- 3 plum tomatoes, finely chopped
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
Instructions
- Place shrimp in a resealable container or zip-top bag. Add red pepper flakes
- lemon juice
- and salt; toss together. Seal and let marinate for 1 hour.
- Pulse vine tomatoes in a blender until smooth.
- Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through
- about 1 1/2 minutes. Remove shrimp and set aside.
- Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent
- about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half
- 6 to 8 minutes.
- Add the pureed tomatoes
- plum tomatoes
- basil
- parsley
- and oregano to the sauce. Reduce heat to medium-low. Simmer
- stirring frequently
- until flavors combine
- about 25 minutes. Toss shrimp back into the pan and cook until heated through
- about 5 minutes more.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Servings: 4