Orecchiette pasta with shrimp in tomato sauce

Votes: 15

Photo of the dish: Antonis Achilleos

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 532, total fat 15 G., saturated fats 5 G., proteins 29 G., carbohydrates 71 G., fiber 6 G., cholesterol 131 mg, sodium 919 mg, sugar G.

Orecchiette pasta with shrimp in tomato sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g of pasta orecchiette
2 tbsp. l. olive oil
1 small bulb of fennel, chopped
1 tbsp chopped fennel leaves
2 cloves garlic, thinly sliced
2 tbsp tomato paste
1/4 tsp dried pepper flakes
1 large tomato, chopped
250g medium-sized shrimp, peeled, heads and dark veins removed, meat coarsely chopped
1/2 cup finely grated Parmesan cheese
1 cup fresh basilica, tear by hand
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orecchiette pasta, fennel bulb, fennel leaves, garlic, tomato paste, red pepper flakes, tomatoes, shrimps, Parmesan cheese, basil

Cooking the dish according to the recipe:

Bring a saucepan of salted water to a boil. Add the orecchiette pasta and cook for the amount of time indicated on the package. Before the end of cooking, pour off 1.5 cups of the cooking liquid into a separate container. Drain the remaining liquid.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fennel and 1/2 teaspoon salt and cook until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste, and red pepper flakes.

Cook, stirring, for another 2 minutes (if the mixture burns, add a little water). Add the tomato, shrimp, 1/2 teaspoon salt, and 1 cup of the pasta liquid. Bring to a boil and simmer, stirring occasionally, until the tomatoes are reduced to a puree, about 8 minutes more.

Add the pasta and cheese to the pan and toss with the sauce. Drizzle with olive oil and season with salt to taste. If the sauce is thick, add more pasta liquid. Stir in the basil and fennel leaves.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low fat content / Calorie content of prepared meals / Main courses / Pasta / Vegetables and mushrooms / Fish and seafood / Food Network - recipes

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