Name: Pasta Pomodoro with Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 item tomato; 112.5 g shrimp; 1.5 clove garlic; 5 g basil; 112.5 g angel hair pasta; 22.5 ml olive oil

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Pasta Pomodoro with Shrimp

Pasta Pomodoro with Shrimp

A quick and flavorful dish featuring angel hair pasta, fresh tomatoes, and shrimp.

Source

Ingredients:

2
item
tomato
112.5
g
shrimp
1.5
clove
garlic
5
g
basil
112.5
g
angel hair pasta
22.5
ml
olive oil

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Instructions:

Fill a large pot with 2 liters of water and bring to a boil.
Core the tomatoes and score a small X on the bottom of each. Blanch them in boiling water for 1 minute, then transfer to ice water to cool. Peel the skins, remove seeds, and chop into 1-inch pieces.
Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for 1 minute, then flip and reduce heat to medium.
Add minced garlic to the pan and cook for 1 minute. Then add the chopped tomatoes and torn basil leaves. Season with salt and cook for another minute before removing from heat.
Add 1 tablespoon of salt to the boiling water and cook the angel hair pasta for 3 minutes.
Drain the pasta and immediately add it to the sauté pan with the shrimp and tomato mixture. Drizzle with 2 tablespoons of olive oil and stir to combine.
Serve immediately or at room temperature.

Nutrition	Per Serving 497 g	Per 100g
Energy	778.7 kcal	157 kcal
Protein	43.1 g	8.7 g
Fibre	6.4 g	1.3 g
Salt	0.1 g	0.0 g
Sugar	6.8 g	1.4 g
Carbohydrates	95.6 g	19.2 g
Fat	26.1 g	5.3 g

Environmental	Per Serving 497 g	Per 100g
CO2	2.5 kg	0.5 kg
Water	4.6 l	0.9 l

2
item
tomato
112.5
g
shrimp
1.5
clove
garlic
5
g
basil
112.5
g
angel hair pasta
22.5
ml
olive oil

Fill a large pot with 2 liters of water and bring to a boil.

Core the tomatoes and score a small X on the bottom of each. Blanch them in boiling water for 1 minute, then transfer to ice water to cool. Peel the skins, remove seeds, and chop into 1-inch pieces.

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the shrimp and cook for 1 minute, then flip and reduce heat to medium.

Add minced garlic to the pan and cook for 1 minute. Then add the chopped tomatoes and torn basil leaves. Season with salt and cook for another minute before removing from heat.

Add 1 tablespoon of salt to the boiling water and cook the angel hair pasta for 3 minutes.

Drain the pasta and immediately add it to the sauté pan with the shrimp and tomato mixture. Drizzle with 2 tablespoons of olive oil and stir to combine.

Serve immediately or at room temperature.