This is a truly simple dish that is really Easy2Make and always a big hit . . . as long as you are not allergic to shrimp! Here in Greece, where we have the world's best tasting tomatoes, I normally grate fresh tomatoes for the sauce but either way, the results will be truly delicious and satisfying!
Ingredients
4 tbsp olive oil
1 – 2 tblsp finely chopped fresh scallions
½ garlic clove, peeled, finely sliced (optional)
1 x 400g can peeled and chopped tomatoes
White wine - optional
8 large jumbo shrimp (peeled with tail)
Salt and freshly ground black pepper
Pinch dried chili flakes (optional)
1 - 2 tblsp chopped fresh flat leaf parsley
250 g fresh pasta (tagliatelle or other of choice)
Preparation Method
Heat a large frying pan over a medium heat and add olive oil. Add scallions and sliced garlic (optional) and cook for one minute, without browning. Add the chopped tomatoes, a dash of white wine, stir and cook for ten minutes, or until the volume of liquid has reduced slightly.
Add jumbo shrimp to sauce and cook for a few minutes, be careful not to overcook the shrimp! Set aside.
Meanwhile, bring a large pan of salted water to the boil. Add pasta and cook for 2-4 minutes, or until al dente.
Drain the pasta and add it to the sauce with shrimp in the pan. Toss well to combine and season with freshly ground black pepper, to taste. If you like it spicy, add chili pepper flakes to taste.
Divide equally among 2 -4 serving plates and sprinkle with freshly chopped parsley.
©KaritasM - March 2018