I’m working my way through Food Network Magazine’s June edition and decided to make a version of Garlic-Tomato Pasta Peas. I modifies slightly, took out the peas and added shrimp. I can’t serve my husband a meal without some sort of protein. I have never liked fish with a tomato based sauce, so I was a little concerned about adding shrimp. My family of the other hand loves shrimp any way I cook it, so I decided to try it.
The recipe specifically calls out “weeknight cooking” and “done in 25 minutes” and is a perfect choice. My husband joins in the fun and peels the shrimp (my least favorite thing). The recipe calls for 6 cloves of garlic. I tend to over garlic things, so I went with 4 cloves, they were very large so probably the same as 6! I made it extra spicy by adding 1+ teaspoon of red pepper flakes and omitted the peas (Bill hates peas).
I added the shrimp to the tomato sauce while it was reducing in half.
Family loved this recipe, me not so much. It reinforced the fact, I do not like fish in tomato sauce. The sauce really picked up the shrimp flavors. Next time, I would cook the shrimp separately and pour sauce over.
- 2 tablespoons olive oil
- 4-6 cloves of garlic, chopped
- 1 can tomato paste
- 1 teaspoon red pepper flakes (adjust more or less to taste)
- 1½ c boiling water
- ½ box angel hair pasta
- 1.2 cup of fresh basil
- ½ cup grated parmesan cheese
- Cook pasta al dente. Drain and reserve ½ cup of water. While pasta is cooking, heat olive oil in a large skillet, add garlic, stir constantly until lightly golden. Add the tomato paste, stir one minute. add red pepper flakes. Add boiling water to dissolve tomato paste. Add Shrimp, cook 5 minutes or until sauce reduced by half. Add pasta and basil, toss over medium heat (add additional reserved water if needed). Remove from heat, stir in parmesan. Top with additional parmesan and basil if desired.