When it’s pasta night and you have sun-ripened tomatoes on hand, pass up the bottled sauce and toss in freshly picked herbs from the garden.
Garlic-shrimp pasta with garden herbs
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2 to 3 servings
- 340-g pkg frozen uncooked peeled shrimp
- 6 ripe tomatoes
- 450-g pkg spaghetti pasta
- 3 tbsp garlic butter
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp Tabasco sauce , optional
- 1/2 cup chopped chives
- 1/2 cup coarsely chopped fresh mint
- 1/4 cup shredded fresh basil
- Bring a large saucepan of water to a vigorous boil. Meanwhile, place shrimp in a sieve. Rinse under cold running water until ice crystals melt, then drain well. Coarsely chop tomatoes and set aside.
- When water comes to the boil, add pasta and cook according to package directions. Meanwhile, melt garlic butter in a large, wide frying pan over medium-high heat. Add shrimp and stir-fry until pink, 3 to 4 min. Remove to a plate. Add chopped tomatoes to pan and sprinkle with sugar, salt and Tabasco. Continue sautéing, stirring often, over medium-high until saucy, 5 to 6 min.
- Meanwhile, snip chives with scissors. Coarsely chop mint and shred basil. When tomatoes are saucy, return shrimp and any juices to pan along with fresh herbs. Stir until hot. Taste and add salt and pepper if needed. Toss with pasta.
Nutrition (per serving)
- 35 g,
- 69 g,
- 15 g,
- 7 g,
- 844 mg.