Shrimp in tomato and caper sauce: You could expect that The Pasts Maker is eating as well as making pasta every day. However, you would be wrong. We used to set aside a little pile of the days pasta for taste testing but these days we pack the small amounts of extra pasta that we make to periodically hand out as free samples, often to the unsuspecting.
At home, The Pasta Maker prefers to eat pasta when fancy and ingredients allow. Fresh shrimp are in abundance all over Florida and when a fresh batch of capers arrived from the tiny Italian island of Pantelleria, we got a bit of a ‘fancy’ to bring these ingredients together over a pile of fresh, homemade linguine.
Ingredients for shrimp in tomato and caper sauce – 2 servings
- 1 x 250 gram pack fresh lemon linguine
- 25 gram butter
- 3 tablespoons extra Virgin olive oil
- 1 medium clove garlic, crushed and finely chopped
- 8 – 10 cherry tomatoes, halved
- 4 tablespoon our roasted tomato sauce
- 8 – 10 fresh shrimp, peeled and cleaned
- 1 tablespoon capers in sea salt
- Bring a large pot of lightly salted water to a rapid boil.
- Meanwhile, in a large frying pan add the olive oil, butter and garlic and warm over a low to medium heat. Then add the tomatoes, capers and red wine. Simmer until the liquid is reduced by half and the tomatoes begin to cook through and soften into the sauce.
- When the water has boiled add the pasta and cook until al dente. Drain and set aside.
- Add the shrimp to the sauce and cook for 3 – 4 minutes until they cook and turn pink, then add the pasta to the sauce. Turn the pasta to coat in the sauce, cover and remove from the heat.
- Prepare the table for service with some fresh bread, grated Parmesan and wine, then bring the pasta to the table, serve and enjoy!
YEP! There”s nothing more satisfying than a plate of pasta made from scratch, entwined with a tasty fresh sauce and some shrimp.
