Sicilian Pasta With Shrimp & Almond Cream
This recipe combines the richness of toasted almonds with the freshness of ripe tomatoes to create a flavorful and satisfying pasta dish. The creamy almond-tomato sauce pairs perfectly with tender shrimp and pasta, making this meal a delightful treat for your taste buds. A touch of garlic, white wine, and fresh parsley adds layers of complexity to this dish, resulting in a harmonious blend of savory flavors that will surely become a new favorite at your dinner table.
— Constant Cookbook
Ingredients
- 6 Tbs. slivered almonds
- 1 1/4 lb. ripe tomatoes, coarsely chopped
- 1/4 cup olive oil
- 1/4 cup water
- 1 tsp. salt, plus more, to taste
- 1 lb. short, wide tubular pasta, or medium shells
- 2 Tbs. unsalted butter
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 lb. shrimp, peeled and deveined, with tails intact
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large bowl or in the base of an immersion blender, combine the almonds, tomatoes, olive oil, water and the 1 tsp. salt. Using an immersion blender, blend until the mixture is almost smooth, with just a few chunks of tomato remaining, about 3 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.
- In a large, deep sauté pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes. Add 1/2 to 3/4 cup of the cooking water and the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes. Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately. Serves 4.
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