- 1 pound shrimp peeled; tails removed or left on depending on preference
- ¼ cup extra virgin olive oil
- 6 garlic cloves 3 cloves peeled and minced, 3 cloves peeled and thinly sliced
- ¼ cup unsalted butter
- ½ cup white wine or use chicken stock
- ½ cup chicken stock
- ½ lemon juiced
- 1 pound fresh tomatoes or 1 14.5 ounce can of whole peeled tomatoes
- 1 tablespoon capers
- Sugar to taste
- Crushed red pepper to taste
- 16 ounces pasta of your choice such as linguine, angel hair, or spaghetti
- ½ cup reserved pasta cooking water
- ¼ cup fresh parsley minced
- Salt and pepper to taste
- Olive oil
Marinate the shrimp:
In a bowl, combine the shrimp, extra virgin olive oil, minced garlic, and salt and pepper. Toss to coat and refrigerate for 30 to 60 minutes.
Make the Pasta and Sauce:
While the shrimp is marinating, cook the pasta according to package instructions and then drain, reserving 1/2 cup of the cooking water.
In a skillet, toss the tomatoes in a bit of olive oil and season with salt. Transfer to the oven and roast for 20-30 minutes until blistered and browning. Remove the skillet from the oven and transfer to the stovetop.
Using the back of your spoon, carefully mash the tomatoes and add the capers, sugar, and crushed red pepper to taste. Toss to combine. Bring to a boil over medium high and reduce heat and simmer for 10 minutes to allow the flavors to meld.
Add the reserved pasta cooking water and then toss the pasta in the sauce, using tongs to make sure the sauce coats the pasta well. Keep warm until the shrimp is ready.
Prepare the Shrimp:
In a skillet, heat 2 tablespoons of olive oil. Add the shrimp mixture and cook in an even layer for 1 minute. Gently flip and cook for an additional minute or two, or until the shrimp is slightly undercooked but still turning pink in areas. Transfer to the shrimp to a bowl.
Add the sliced garlic and a touch of crushed red pepper to the skillet and cook for 45 seconds over medium heat, tossing regularly to avoid burning the garlic.
Add the wine, chicken stock, and lemon juice and bring to a boil. Cook until the sauce has reduced by about half, about 10 minutes. Add the butter and stir until melted. Gently add the shrimp and toss to coat. Cook for an additional minute or two until the shrimp are cooked through.
Calories: 654kcal | Carbohydrates: 75g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 771mg | Potassium: 573mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1292IU | Vitamin C: 27mg | Calcium: 178mg | Iron: 4mg