This is a simple last minute pasta dish that comes together quickly. The spicy shrimp add an unexpected twist to the classic combination of tomato and basil. Two-Tomato Pasta with Basil & Spicy Shrimp
- 2 tablespoon vegetable oil
- 1 medium shallot, thinly sliced
- 3 clove garlic, thinly sliced and diveded
- 1½ pound medium shrimp, peeled and deveined
- 2 tablespoon asian chili sauce (or similar hot sauce)
- 1 teaspoon sugar
- 1 can (14 ½ ounces) diced tomatoes in juice
- 1 pint cherry tomatoes, halved
- ½ pound spaghetti
- 1 bunch lightly packed fresh basil leaves, ½ of them chopped half left whole
- very good extra-virgin olive oil for drizzling
Season shrimp with salt and pepper. Heat the oil in a large skillet set over medium-high heat. The pan is hot enough when the oil has a slight shimmer.
Add the shallots and half of the garlic, and cook quickly stirring often, until softened and just beginning to brown. About 2 minutes.
Add the shrimp, chili sauce, and sugar to the pan and cook stirring constantly until the shrimp have just turned pink and opaque, about 3 minutes. Transfer to a bowl; set aside.
To the same skillet, add remaining oil and remaining garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, and the chopped basil.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato and basil sauce, shrimp; season with salt and pepper, and toss. Transfer to a serving bowl or platter, garnish with whole basil leaves and a good drizzle of olive oil. Serve immediately.