What’s your go-to quick midweek meal? Mine often involves angel hair pasta, because it cooks in only 3 minutes. My other standby is shrimp, which also cooks almost as fast.
In this Pasta Pomodoro with Shrimp we are using both, and tossing them with quickly cooked fresh tomatoes (that’s the “pomodoro” part), garlic, and basil. You could use canned tomatoes, but if tomatoes are in season, and they are ripe and juicy, you can use them with hardly any extra time.
September is peak tomato season here in Sacramento, even more than August. Our tomatoes are all ripening at once, catching the last rays of sunshine before we slip into fall. They’re sweet and ripe, perfect for using for a quick pasta dish like this one.
Fresh tomatoes do require peeling which you can easily accomplish by scoring them and blanching them in boiling water. Our trick for saving time? Since you’re already boiling water for the pasta, you can use that water for a minute to blanch the tomatoes, before cooking the pasta.
Pasta Pomodoro with Shrimp Recipe
To safely defrost frozen shrimp, place in a bowl of ice water.
Ingredients:
- 1/2 pound angel hair pasta
- 3/4 pound raw, peeled, deveined shrimp (medium sized)
- 4 medium ripe tomatoes
- 3 cloves garlic, minced
- 1/3 cup torn fresh basil leaves
- 3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp)
- Salt
- Pepper
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