I have a love affair with pasta. I’m not a picky eater. I love all kinds of pasta and all kinds of sauces. Hubby does too. Every so often we crave for a pasta dish and by every so often, I mean once a week 🙂
I know I’ve posted some pasta dishes already but this time, I’m featuring a seafood that tastes really good here in Cebu – Shrimps.
This is your basic shrimp, tomato and basil that is so quick and so delish! It’s worth your prep time, I promise!
This is my version of Shrimp, Tomato and Basil Pasta:
You will need:
- 200 gms spaghetti (cook according to package instructions; cook a minute less)
- 1/2 lb or 1/4 kilo shrimps, peeled and deveined (I prefer mine with shells on, that’s where the flavors are)
- small can of whole peeled tomatoes
- a pinch of sugar
- fresh basil, chiffonade
- salt and pepper to taste
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1-2 tbsp extra virgin olive oil
I take my food processor and throw in the whole peeled tomatoes and juice. Pulse or chop depending on your desired consistency. You will notice that it will turn a little orange since you’ve introduced air into the tomatoes. I don’t know where I got that. I think I read it somewhere. But just trust me on this. Why not use tomato sauce instead? It’s not the same taste. You can also skip this process if you’re in a hurry and just toss the whole-peeled tomatoes right in.
In a skillet, pour about a tablespoon or two of extra virgin olive oil. Saute the white onions. Throw a pinch of salt and let it sweat. Do this for a few minutes. This process makes the sweetness of the onions come out (I think 🙂 )
Add the blended tomatoes. Pour the wine and simmer for a few minutes. If you want more flavor to this dish, you may add a pinch of dried basil and oregano. I prefer just plain fresh basil from my little herb garden. Add the sugar and a little bit of lemon juice.
My really quick, easy and so good Shrimp, Tomato and Basil Pasta…it calls to me…EAT!
P.S. Italians say seafood and cheese don’t go together. It’s a NO, NO! Hey, I’m no Italian and I put cheese on just about anything. So if I fancy some parmesan, by all means. But this one is so good you won’t need it.