Cherry tomato and shrimp pasta
Spain on a Fork · ♥ 671 likes · 11.1K views · 8 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.
Cherry tomato and shrimp pasta
- sea salt
- 300 g raw medium sized shrimp
Pat the shrimp completely dry on paper towels and season one side with sea salt and black pepper.
Salting the pasta water
- sea salt
- freshly cracked black pepper
- 6 cloves garlic
Roughly chop the garlic, cut the cherry tomatoes in half and roughly chop the parsley.
- 225 g penne pasta
When the water boils add the penne and cook to the package time, stirring every 2 minutes so it does not stick.
- 30 ml extra virgin olive oil
Add the olive oil to the hot fry pan with the chopped garlic and mix continuously 30 seconds to 1 minute until fragrant without browning.
Add the cherry tomatoes and mix gently about 3 minutes until lightly sauteed, without letting them break apart.
- 1 g dried oregano
- sea salt
- freshly cracked black pepper
Add the dried oregano, season with sea salt and black pepper and mix quickly.
- 120 ml white wine
Add the white wine, mix and simmer about 3 minutes without stirring until the alcohol cooks off and it slightly reduces.
Add the shrimp and mix continuously 1 to 2 minutes until just cooked through, then turn off the heat.
Tossing the pasta with starchy water
- starchy pasta water
Transfer the pasta straight from the pot into the fry pan once it is al dente, 11 minutes in this case, letting a little starchy water come with it.
- 8 g chopped fresh parsley
Add the chopped parsley and mix gently; loosen with more starchy pasta water if it dries up.