Oh I’ve been so lazy those last two weeks. I’ve been lazy in the kitchen and lazy on the blog. The only part in my life where I haven’t been lazy is work. It’s crazy stressfull at the moment and whenever I got home from a challenging day at the agency, I went straight into couch-potato-mode. No nerve for fancy feasts and dinners. Quick meals where my go-to recipes for the last two weeks. And one of them I like to share with you today: A lovely spicy tomato and shrimp pasta dish.
I can’t believe this wasn’t on the blog already, because I’ve been making this recipe for years and it never gets boring for me. It’s just a few simple ingredients I always have in the pantry and in the freezer, thirty minutes of cooking and you have great pasta and in a creamy, spicy tomato sauce, topped with juicy shrimp. Yum!
Spicy tomato and shrimp pasta
- 300 g spaghetti
- 1 onion finely chopped
- 1 clove of garlic finely chopped
- 1/2 cup dry white wine
- 2 cups tomato passata
- 3 bay leaves
- 1/2 tsp chili flakes
- 1/4 cup heavy cream
- 14 shrimp peeled
- salt and pepper to taste
- olive oil
- Heat a splash of olive oil in a large pan and cook the onions and garlic for 2-3 minutes over medium to high heat, until they are translucent and slightly brown.
- Add the white wine and let it evaporate for a couple of seconds.
- Add the passata, the bay leaves, chili flakes and salt and pepper to taste.
- Turn down the heat to low and let the sauce simmer for 15 minutes, until it has thickened and halved in volume.
- Meanwhile cook the pasta according to package and save one cup of the cooking water.*
- When the pasta is almost done, turn up the sauce again and add the shrimp and the cream. Cook for a few minutes until the shrimp are just cooked through.**
- Add the drained pasta and mix until everything is coated. Add a few splashes of pasta water if the pasta seems to dry for your taste. Serve immidiately.
** Do not overcook your shrimp. They do not need long. Just a couple of minutes, until they have turned bright orange and they should be cooked through and still juicy and tender.