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Spring is heeeeeeere! And it’s warm, and sunny, and lovely here! 😀

I’m still fasting of course (commitment anyone?), and not only have I adapted to the appropriate eating guidelines (no meat, no fish, no butter, no eggs, no milk, no cheese.. phew!), but I’ve even enjoyed plenty of tasty courses and desserts!

And yes. This IS one of them:

Pasta with shrimp is such a winning combination! And there are plenty of ways to combine them. As I wasn’t “allowed” to use any heavy cream (sigh), I opted for a tomato sauce, and I’m so glad I did!

The shrimps, the sun-dried tomatoes, the shallots.. It all gave such a wonderful taste to the spaghetti!

And very important: it was quick to prepare! Perfect for our after-work dinner 🙂

The ingredients are rather simple and easy to find. I used tomato puree to prepare the sauce because I rarely use fresh tomatoes for cooking. Hey, don’t shoot me for this statement! I can eat tomato in a salad, I just don’t love cooking with it…

Bottom line is: feel free to use fresh tomatoes to prepare your sauce. Just add a sprinkle of sugar and cook it enough to reduce the extra water that fresh tomatoes will release.

Add 2-3 tablespoons of olive oil in a large, deep pan and cook the shrimps until they become pink. If you use frozen shrimps, just thaw them in the pan, drain the water, and continue with the oil.

Remove shrimps from the pan (use the spoon with the slots, or just try not to carry the oil with them) and set aside.

Put the chopped shallots, garlic, and sun-dried tomatoes in the same pan. If the oil is not enough add one more tablespoon. Sauté until the onions are soft.

Pour the tomato puree (or fresh tomatoes) in the pan and bring to boil. Reduce heat and continue simmering until the sauce is thick enough and not watery.

Season with salt, pepper, and some cayenne pepper (optional of course).

Return the shrimps to the pan, mix well to cover them with the sauce, and let simmer for just a few minutes. Remove from fire.

Boil your favorite pasta in salted water. I used spaghettoni No.7 from Barilla. Yum!

When the pasta is ready, drain it and add it to the pan with the sauce. Mix well until the sauce coats nicely the spaghetti.

And you are ready to serve! Like, immediately!

You can even crumble some feta cheese on top. It’ll be great! And what about some cold white wine?? Yes please! 😀

Have a nice day!

INGREDIENTS

Serves 4

Inspiration from Bon Appetit (heavily adapted)

500g peeled and deveined shrimp (medium to large)

15ml olive oil

2 large shallots

2 cloves of garlic

5-6 pieces sun-dried tomato (the ones in oil)

350g tomato puree

Salt and pepper

Cayenne pepper

500g spaghettoni No.7

QUICK INSTRUCTIONS

Cook the shrimps in 2 tbsp of olive oil until they become pink. If you use frozen shrimps, just thaw them in the pan, drain the water, and continue with the oil. Remove from the pan and set aside. Put the chopped shallots, garlic, and sun-dried tomatoes in the same pan. If the oil is not enough add one more tablespoon. Sauté until the onions are soft.

Pour the tomato puree (or fresh tomatoes) and bring to boil. Reduce heat and continue simmering until the sauce is thick. Season with salt, pepper, and some cayenne pepper (optional). Return the shrimps in the sauce, mix well and let simmer for just a few minutes. Remove from fire.

Boil your favorite pasta in salted water. Once ready, drain it and add it to the pan with the sauce. Mix well.