Tomato Almond Shrimp Pasta
An elegant quick and easy dish.
Great for weeknights and special occasions!
- Half a Lemon
- Fresh grated Parmesan
- 3 TBSP Butter
- 1/2 Cup Chopped Italian Parsley
- 1 Pinch Red Pepper Flakes
- 1 lbs 31/40 ct Raw Shrimp deveined and tail removed
- Fresh Ground Pepper
- Sea Salt
- 2 TBSP Salt (for pasta water)
- 3 Cloves Thinly Sliced Fresh Garlic
- 1 Jar Tomato Almond Bruschetta
- 1 Cup Pasta Water
- 1/2 Cup Olive Oil
- 16oz. Spaghetti
STEP 1 Slice garlic cloves thin (do not chop) and remove stems from parsley. Chop parsley fine and set all this aside. Have all your ingredients handy and ready as you will need to get to them quickly.
STEP 2 In a large skillet over medium heat, melt the 2 TBSP butter, and add 1/4 cup olive oil. Cook the shrimp for a minute, then season with salt, pepper. Continue to cook shrimp until pink. Remove the shrimp and set aside.
As shrimp is cooking bring water to a boil. Add 2 TBSP salt to boiling water and add pasta. Cook for 10-12 minutes till al dente. Save 2 cups of the hot pasta water (for possibly creating more liquid) before draining.
STEP 3 About 5 minutes before your pasta is ready, heat the remaining olive oil in the large skillet on medium and add the sliced garlic. Toss gently and after about 30 seconds reintroduce shrimp, red pepper flakes and salt and pepper. Cook and toss until shrimp is warmed.
STEP 4 Add parsley, Tomato Almond Bruschetta, cooked pasta, pasta water to your liking, remaining butter and squeeze in the half lemon (watch for seeds). Stir gently and bring to gentle boil. Add pepper and salt to taste. Toss the mixture well to fully coat and turn off heat.
STEP 5 Let mixture set about 30 seconds so liquid thickens a bit. Serve hot and top with fresh grated parmesan. You WILL love this.