Fettuccine and Shrimp Pomodoro sauce


During the Holiday Season when busy is the norm with frantically list writing busily coming in a close second, I love to prepare perfectly delicious easy meals so inviting after a hectic day, just beckoning you breath and enjoy. Carving out a peaceful meal time is essential to keeping stress away and promoting healthy eating for me and my family. I don’t believe in eating on the run. I’m flabbergasted as I walk down the street surrounded by people eating food as they walk, my only rule breaker is ice cream. I subscribe to the motto that food is to be prepared with care and you should take time when you eat food.

 Sit, relax, enjoy, let your body savory the flavors as well as giving your system time to digest your food. When you relax enjoying a meal you don’t overeat either. Being present at the meal ensures that you enjoy each bite signaling that you are satisfied and full. Even during this rushed season in addition to stoping to experience the festivities, make time for a relaxing meal.

Fettuccine and Shrimp Pomodoro sauce 

1/4 cup extra-virgin olive oil, plus more for drizzling

2 garlic cloves, thinly sliced

Pinch of crushed red pepper

One 28-ounce can peeled San Marzano tomatoes, pureed until smooth

1/2 teaspoon salt

1/2 pound large uncooked shrimp, cleaned and deveined

1/2 pound fettuccine

1 basil sprig, plus torn leaves, for garnish

Freshly grated Parmigiano-Reggiano cheese, for serving

In a large, deep skillet, heat the 1/4 cup of olive oil. Add the sliced garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is golden about 1 minute. Add the tomato puree, season with salt and simmer the tomato sauce until thickened, 15 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until pliable but still hard in the center, about 5 minutes. Drain the pasta, reserving 1 1/2 cups of the water.

Add the shrimp, spaghetti, cooking water and basil sprig to the tomato sauce and cook over moderately low heat, stirring gently, until the pasta is al dente and the sauce is thickened and clings to the strands, 8 minutes longer. Discard the basil sprig. Transfer the spaghetti to bowls. Drizzle with olive oil and garnish with basil leaves. Serve with grated cheese.

 

Make-Ahead

The tomato sauce without shrimp can be covered and refrigerated for up to 5 days



 

Enjoy!

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