pasta with shrimp, tomatoes, and garlic
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The flavors are basically Italian, but before cooking, the shrimp are coated with a "velveting" mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Hope you enjoy this fun fusion dish.
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yield
2 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For pasta with shrimp, tomatoes, and garlic
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1 Tbspdry white wine
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1/2 cdry white wind
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1egg white
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1 1/2 tspcornstarch
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10uncooked large shrimp, peeled and deveined
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6 ozspaghettini
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1 1/2 Tbspolive oil
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1 1/2 cdiced plum tomatoes (about 10 oz)
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1 lggarlic clove, minced
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2 Tbspslivered fresh basil
How To Make pasta with shrimp, tomatoes, and garlic
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1Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend.
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2Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
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3Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
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4Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes.
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5Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
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6Drain pasta; divide between large shallow bowls.
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7Using tongs, place shrimp atop pasta.
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8Boil sauce in skillet until thickened slightly, about 2 minutes.
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9Spoon sauce over shrimp. Sprinkle with basil and serve.
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