Burst Heirloom Tomatoes over Pasta & Shrimp
Create a Quick Sauce with Local Cherry Heirloom Tomatoes to Toss With Pasta and Shrimp. Tomatoes "burst" - fall slightly apart with all of their natural sweet juices.
Servings: 6 servings
Ingredients
- 6 cups heirloom cherry tomatoes multi colored, stemmed; washed & dried
- 3/4 pound pasta* or gluten free pasta
For the Shrimp:
- 1 tablespoons extra virgin olive oil
- 18 whole shrimp 16-20 size, peeled and deveined
- 1/2 teaspoon fresh thyme leaves
- 2 teaspoons fresh parsley coarsely chopped
Cherry Tomato Sauce
- 5 tablespoons extra virgin olive oil
- 1/2 cup shallots coarsely chopped
- 6 cloves fresh garlic peeled, thinly sliced
- 1/4 teaspoon hot pepper flakes use 1/2 t. if you like spicy
- 1 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh herbs such as thyme leaves & fresh parsley leaves
- 3 tablespoons pasta water saved from cooking pasta
- 1/3 cup fresh basil leaves cleaned, dried; packed
- 1/2 cup parmesan reggiano cheese shaved
Instructions
- Cook shrimp first (if using.) Add 1 tablespoon oil to a large 14" skillet. Set heat to medium- low. When hot add the shrimp, cook on the first side until a touch golden, about 3 minutes. Turn over with tongs and cook until almost cooked through, one minute. Remove to a plate, add 1/2 teaspoon fresh thyme and 2 teaspoons parsley and mix in; set aside. (Shrimp will be tossed in the warm sauce.)
- To the skillet, add 5 tablespoons EVOO, set heat to low. Add the shallots and garlic. Give a big stir and cook 5 minutes until softened but not colored. Add hot pepper flakes, stir in.Bring a large pot of water to a boil, boil pasta al dente and drain - saving at least 3 T. pasta water.
- Keep heat on medium-low, add all the tomatoes, sea salt & pepper - give a big stir and cook until tomatoes have burst (they will crack and release some juice.) This will take from 6 - 8 minutes depending on the size of the cherry tomatoes**. If the tomatoes are stubborn and do not burst, try raising the heat to medium and cover.Add 1 T. fresh herbs; stir well.
- To Finish the Dish: Add the drained pasta and 3 T. pasta water to the skillet of tomatoes. Give a big stir, taste for seasonings - add shrimp (if using) and toss to warm through.Toss in basil and parmesan cheese. Portion the pasta out of the skillet. Enjoy!
Notes
*I have used this Gluten Free Pasta: La Fabbrica Della Pasta; e' mafaldine.
** Hint: If some of the tomatoes are much larger than others, add these first for three minutes, then the rest.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 401kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 578mg | Potassium: 431mg | Fiber: 3g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 38mg | Calcium: 136mg | Iron: 2mg