TIGER SHRIMP WITH PASTA
This is an easy and fast way to combine shrimps and pasta in a mediterranean styled light dish. I always have some shrimps in the freezer and all other ingredients on hand. The flavor of anchovy filets and the fresh thyme are going well together with shrimps and pasta. I do not cook tomatoes, I only heat them. This will support their sweet flavor. Use full ripe tomatoes for best results. Serve with some white bread and your favorite salad. With a glas of dry white wine this recipe will bring the summer into your house.
Provided by Thorsten
Categories European
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse.
- Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
- Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
- Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
- Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
- NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
- NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
- NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.
Nutrition Facts : Calories 617.4, Fat 16.9, SaturatedFat 2.5, Cholesterol 52.4, Sodium 358.1, Carbohydrate 92.8, Fiber 7.4, Sugar 11.3, Protein 24.5
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