John Myers
Penne in Tomato – Shrimp Sauce
The perfect penne in tomato – shrimp sauce recipe with a picture and simple step-by-step instructions.
- 500 g Pasta (penne)
- 20 piece Shrimp tails
- 1 piece Red onion
- 2 piece Garlic
- 1 Can Peeled tomatoes
- 2 tsp Tomato paste
- 8 piece Fresh basil leaves
- 1 piece Organic lemon
- 100 ml White wine (Pinot Blanc)
- 0,5 tsp Sugar
- Olive oil
- Sea-Salt
- Black pepper
- First, wash off the shrimp tails, pat dry with kitchen paper and place in a bowl.
- Rinse the lemon with hot water, dry it and finely grate half of the peel and add to the prawns. Make sure you don’t get anything white from the lemon, otherwise the dish will turn out bitter later.
- Peel the garlic cloves and squeeze one with the prawns. Add another good sip of olive oil and stir. Let the shrimp marinate for at least 10 minutes.
- Peel the red onion and cut into small cubes, wash the basil leaves and cut in half.
- Put the pan on the stove and let it get hot. Then add a dash of olive oil to the pan and fry the prawns on one side. Take them out of the pan and set them aside.
- Reduce the heat to medium and add a good sip of the olive oil, onions and sugar to the pan. Let everything simmer for about 5 minutes, it shouldn’t take any color.
- Put the tomato paste in the pan and turn the heat a little higher. After about 3 minutes, extinguish with the white wine and let the liquid reduce by half.
- In the meantime, remove the stalks and any remaining skin from the canned tomatoes. Roughly cut the tomatoes into cubes and add them to the pan with the tomato juice from the can, the basil, oregano and a good pinch of sea salt.
- Let everything simmer for 10 minutes on a low flame with the lid closed.
- Now you can also put on the water for the pasta. When the water is boiling, add plenty of salt and add the penne to the water. Since the pasta will soak in the sauce for a short time, cook a minute less than indicated on the package.
- When the pasta has exceeded two thirds of the cooking time, add the prawns to the sauce, stir and let simmer again. Season the sauce so that it is slightly over-salted, as the pasta will compensate for this later.
- Drain the pasta and add to the sauce, mix well and season again to taste. Leave on the stove for another minute, until the sauce has a nice consistency. Pour some freshly ground black pepper over it and pour a little olive oil over it, serve immediately.
- Enjoy this quick and, above all, delicious dish!
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