Shrimp and Tomato Pasta
Published Sept. 2, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons extra-virgin olive oil
- 1pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
- Kosher salt (Diamond Crystal)
- 3large garlic cloves, gently smashed with the flat side of a knife
- 1teaspoon fennel seeds
- ¼teaspoon red-pepper flakes, or to taste
- 2pounds cherry tomatoes, larger ones halved, small ones kept whole
- 1pound spaghetti
- Handful of basil leaves, torn
- Black pepper
Nutritional analysis per serving (6 servings)
539 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 27 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
- Step 2
Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1½ teaspoons salt.
- Step 3
Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
- Step 4
Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
- Step 5
Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve ¼ cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.
Private Notes
Comments
This is a very good and simple recipe. However, the first time I made it, it seemed rather bland. The second time I added an extra large clove of garlic and tripled the amoung of red pepper flakes and it was much improved. I am learning that most of the NY Times recipes are developed for people with bland appetites, so I just substantially increase the seasonings and they become quite good.
Very tasty and easy to scale down to serving for one. Made a few minor adjustments. Waited to saute shrimp until there was a garlic, fennel, chili flakes infused oil. Removed them and garlic after about 3-4 minutes. Cooked the tomatoes until falling apart (about 10 min). Added al dente pasta with some water. Finished the pasta in the sauce. Returned shrimp, chopped cooked garlic, and basil with some parsley and heated through. Added a touch of butter to finish sauce. Sublime! Will make again!
I made this with heirloom "Black Cherry" tomatoes and served it over fresh home-made bucatini. I'm lucky to have a commercial pasta extruder so I eat a lot of fresh pasta. One thing I will say: I am very skeptical that the tomatoes in the image were really cooked for 20-25 minutes. It didn't take 10 minutes really for the tomatoes to mostly break down, and at the end of the process were mostly just skins. I was half-tempted to sieve them out. It was absolutely delicious.
This recipe was easy and delicious. I was searching for a simple and quick shrimp pasta dish for dinner and found this one. I just happen to have all the ingredients in house including the fennel seed and the fresh basil in the backyard. I loved the flavor the fennel seed gave to this dish. I also followed Michael's suggestion for more garlic and red pepper flakes because I like bolder favors. I will definitely be repeating this dish.
This was wonderful! I didn’t have enough yellow tomatoes so I cut up some dry farmed I had. I added another clove of garlic and more pepper flakes. Additionally, I sliced up a large yellow squash and some king trumpet mushrooms I had in the fridge and a few green beans from the garden. I’m glad I’m growing basil as that was soooo good on top. Basic concept was to get more veggies into the dish, something we all need to do! Btw I did clean the shrimp by using a sharp knife along the back and removed the intestinal track. I will make again!
Need to cook the tomatoes for much less time because they fall apart much faster than 25 minutes at medium heat. I used more garlic and cooked the shrimp in the same oil, garlic, fennel, chilies as the tomatoes. Great quick evening or lunch dish.