pasta with shrimp, tomatoes, and garlic
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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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 tablespoon dry white wine
- 1/2 cup dry white wind
- 1 - egg white
- 1 1/2 teaspoons cornstarch
- 10 - uncooked large shrimp, peeled and deveined
- 6 ounces spaghettini
- 1 1/2 tablespoons olive oil
- 1 1/2 cups diced plum tomatoes (about 10 oz)
- 1 large garlic clove, minced
- 2 tablespoons slivered fresh basil
How To Make pasta with shrimp, tomatoes, and garlic
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Step 1Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend.
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Step 2Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
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Step 3Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
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Step 4Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes.
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Step 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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Step 6Drain pasta; divide between large shallow bowls.
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Step 7Using tongs, place shrimp atop pasta.
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Step 8Boil sauce in skillet until thickened slightly, about 2 minutes.
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Step 9Spoon sauce over shrimp. Sprinkle with basil and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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