Shrimp Pomodoro Recipe
Gulf Shrimp, Bucatini Pasta, Parmesan Reggiano, Crispy Basil, Chive Oil
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Ingredients
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Pasta
Shrimp
Sauce
Garnish
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
Prepare the Shrimp
Peel and devein the gulf shrimp. Pat dry with paper towels and season with salt and black pepper.
- 3
Make the Chive Oil
In a small bowl, mix together chive oil and a pinch of salt. Set aside.
Cooking
- 4
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- 5
- 6
Prepare the Sauce
In the same skillet, add the canned whole tomatoes (crushing them with your hands as you add them). Bring to a simmer and cook for about 10 minutes, letting it thicken slightly.
- 7
Combine Ingredients
Add the cooked bucatini pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Stir in the cooked shrimp and fresh basil.
- 8
Finish with Cheese
Remove the skillet from heat and stir in the grated Parmesan Reggiano until melted and well combined.
Garnishing
- 9
Serve
Plate the shrimp pomodoro and top with crispy basil leaves and a drizzle of chive oil. Serve immediately.
