June 21, 2011

Spaghetti with Shrimp in my Summer Sauce

This sauce is very simple and light for the summer. I typically will wait until my tomatoes begin to come in and make this recipe, but there are times when I just want it so I will use canned. (I pick canned tomatoes with no salt added.) But one thing I won't skimp on is fresh basil and the plump shrimp tossed in at the end of cooking adds a small amout of sweetness to the sauce.


4 cloves of garlic, minced
1 medium onion, chopped
2 T olive oil for sautéing
Two 28 1/4 oz cans of tomatoes or 8 tomatoes boiled and peeled
1 6 oz can tomato paste
4 oz of feta, crumbled
1/2 lb or more of large shrimp, peeled
sea salt and fresh ground pepper to taste
chopped fresh basil
1 lb thin spaghetti

Saute garlic and onion in olive oil for approximately 5-7 minutes, until onion is translucent. Add the tomatoes and paste and simmer for 20 minutes. Sauce will thicken. At the end of the cooking time, add the feta and stir in then add the shrimp and cook only until pink. Season with sea salt and fresh pepper. Ladle over prepared pasta and top with fresh basil.

Serves 6

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