Cherry Tomato & Shrimp Pasta
Abundant summer tomatoes combined with shrimp make an easy and tasty dinner. Skip cheese and cream for a lighter version and add a side salad for a delicious & healthy meat-free meal.
4-servings.
Easy Ingredients
3 tablespoons Villa Graziella Organic extra virgin olive oil, + more for tossing
1 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning blend for fish + more for tossing.
1 ½ cups fresh cherry or grape tomatoes, (if possible organic) washed and dried
2 cups shrimp fresh or frozen, cleaned (if possible, sustainably sourced, or wild caught)
2-3 cloves fresh garlic gloves, minced, or 1 thinly sliced white onion
1 pound of spaghetti, short pasta fine too
2 tablespoons fresh parsley chopped
Pinch each of sea salt and freshly cracked pepper to taste
Simple Directions
Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet or sturdy pan. Add shrimp, add the Tuscan herb seasoning blend for fish and stir.
Cook shrimp about 2-4 minutes on each side, do not overcook, remove from the pan, set aside.
In the same pan, add another tablespoon of olive oil, increase the heat to medium high heat. Add cherry tomatoes, salt & pepper, gently combine.
As tomatoes, cook, they will bubble and form small blisters. Press down on half the tomatoes with the back of a spatula.
Add the garlic to the pan of tomatoes, sauté for 2-3 minutes until garlic turns golden but not brown. Turn off the heat, leave the tomatoes in the pan and set aside.
Cook pasta according to package instructions, reserve 1 cup of the pasta cooking water and set aside. Drain the pasta into a large serving bowl, add 1 tablespoon of olive oil and toss, set aside.
Add ½ cup of the reserved pasta water to the pan with tomatoes and garlic. Scrape the bottom of the pan, heat over low and cook for about 3 minutes or until a thick sauce consistency forms.
When a thick sauce consistency forms, add the shrimp to the pan. Cook on low for 1-2 minutes as the sauce thickens.
Remove the tomato & shrimp sauce from the pan and add to the cooked pasta. Toss, taste and add olive oil and seasoning. Add a bit of the pasta water if too dry.
Sprinkle with parsley, serve & enjoy!
Helpful Hints:
When possible, use spaghetti or pasta cut with bronze dies or plates. Usually indicated on the package, the textured or “rough” surface is perfect for clinging to ingredients and absorbing sauces.
Pasta water contains extra starch released from the pasta as it cooks. The starch creates an emulsion and binds with the olive oil & sauce making it thicker.
Cool pasta and store in an airtight glass container in the refrigerator 2-4 days.
To download this recipe click here
Inspirational Recipe found here https://theflavoursofkitchen.com/
Tried, Tasted & True
We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.
We love seeing your creations and welcome your feedback.
Grazie da Team VILLA GRAZIELLA ORGANIC!