Ingredients
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1 lb Fresh Shrimppeeled and deveined, don’t throw the shell and head away
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2 Medium TomatoDiced
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12 ounces Squid Ink PastaFresh Pasta
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1-2 Stalk CeleryDiced
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3-4 Cloves GarlicMinced
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2-3 Cloves ShallotDiced
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2 Tablespoon Lemon Juice
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1/4 Cup for Cooking ParsleyPlus more for serving, and it can substitute with Cilantro
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a pinch Kosher Salt
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1 pinch Black PepperFreshly ground black pepper is better
Directions
I love Eataly next to the Iron tower, every time I went there, I could always find something very interesting to experience it. Yesterday I bought my most favorite squid ink pasta, and planned to make the pasta for my parents who I loved the most. Since my Dad’s favorite food is shrimp, I think I am going to make the receipt with shrimp.
Everyone knows tomatoes are excellent source for Vitamin C and antioxidant, but not everyone know lycopene has the effect to reduce prostate cancer. Tomatoes may have the effect to improve blood sugar, lipids and insulin levels as well.
I am going to use shrimp and tomato as the sauce, ti will make the perfect combination for a dish with all the love for my parents.
Tip:
Don’t over cook the pasta! Since you need to add the pasta into sauce pot and then cook for about 2 to 5 minutes, so when you boil the pasta, it should be pasta will still be opaque and very firm in the center.
Related Pasta Recipes:
Steps
1
Done
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Finely chop Shrimp; set aside. Heat 2 Tbsp oil in a medium saucepan over medium-high, when the oil is hot, add reserved shrimp heads and shells and cook, stirring, until turn pink, around 4 minutes. Use a fine-mesh sieve to get rid of the shrimp heads and shells. |
2
Done
4 mins
|
Add diced shallot, celery and garlic into the oil and reduce heat and cook for about 2 minutes. Now add the chopped shrimp and tomato and cook about 4 minutes. |
3
Done
|
At the meantime, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain pasta, reserving 1 cups pasta cooking liquid |
4
Done
|
Add pasta to the sauce and cook, and add 1 cup pasta cook liquid slowly and tossing often, until sauce is thickened and coats pasta about 2-5 minutes. Add Lemon Juice and 1/4 cup parsley/cilantro; toss. Taste and season with salt and pepper. |
5
Done
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Serve pasta with more parsley/cilantro. |
2 Comments Hide Comments
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