I love seafood, and I like to try all the possible combinations. If seafood is really fresh and well cooked it is a feast in your mouth. This Spicy Tomato Shrimp Pasta is a simple recipe, one of my favourite, made with fresh ingredients. The Mediterranean aromas from the mixture of olive oil, tomatoes, white wine, oregano and basil, bring to this recipe, an irresistible extra flavour.
Seafood is rich in minerals and nutrients,it prevents the absorption of chemicals, but also have the ability to detoxify the body and remove heavy metals. It also strengthens the immune system. Seafood health benefits are numerous: seafood containing iodine, sodium, copper, zinc, omega 3, protein and fish oils. Although seafood contain fat and protein, they do not increase bad cholesterol in the blood.
So, seafood is great for our body and next to our fresh vegetables and pasta it brings the Mediterranean lifestyle in our homes. Try this Spicy Tomato Shrimp Pasta next to a cold glass of white wine and I promise you will feel the savoury of the Mediterranean Sea in every bite.
- Taglierini or Tagliatelle - 7 oz (200 g)
- 1.3 lb (600 g) Shrimp shell or 0.8 lb (350 g) shrimp, peeled and deveined
- Olive oil - 5 tablespoons
- Garlic cloves - 5
- Shallots - 2
- Dry White wine - 6.75 fl.oz (200ml)
- 2 large, ripe tomatoes or canned peeled tomatoes about 14 oz (400g)
- Red chilli pepper - 1
- Chopped fresh basil - 1 tablespoon
- Dried oregano - 1 teaspoon
- Black pepper
- Chili flakes
I bought pre-cooked shrimp shell, but if you find fresh shrimp is better, the frozen remains in last place, if you can not find fresh or pre-cooked. They are easy to clean. Just remove the head, legs and the outer shell. You can keep the last part and tail because it gives a more pleasant look. Devein the shrimp by peeling the shell from it. Using a sharp paring knife make a shallow slit along the back from the head end to the tail end. Look for the black vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it. Rinse the shrimp under cold running water. Put them on kitchen paper to remove excess water, sprinkle with salt, pepper and some chilli flakes if you prefer a spicier version,like my husband and I do, (the sauce contains already one red chilly pepper).
Bring the water to a boil and cook pasta according to instructions on the package. Always use good quality pasta.
Heat a non stick pan, put 2 tablespoons olive oil and fry the shrimps for 3-4 minutes, remove from pan to a plate and set aside. In the same pan add the other 3 tablespoons oil, shallots and garlic, peeled and chopped. Fry for about 2 minutes, stirring constantly, so not to get burned, then add the wine and simmer for 2-3 minutes to evaporate the alcohol, then add the tomatoes, washed, skin removed and cut into cubes. Season with salt and pepper, add the oregano and simmer until the sauce is smooth- about 5-7 minutes.
Finally, add the chopped fresh basil and shrimp and mix with pasta. Out of this ingredients you’ll get two generous servings, or if you care about your diet, you can feed 3 people from this light and delicious Spicy Tomato Shrimp Pasta.