Fusilli with Shrimp, Cherry Tomato, and Marinara

Fusilli tossed with peeled shrimp, cherry tomato, and marinara. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 2.

Serves 2 · 33 min · Dinner

contains shellfish

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

220 g peeled shrimp
180 g fusilli
140 g cherry tomato
0.4 g black pepper
1.6 g kosher salt
240 g canned crushed tomato
8 g fresh basil
2 g fresh oregano
2 clove garlic
16 ml olive oil

Steps

Bring 2000 ml water to a rolling boil and salt it with about 8 g salt. Add 180 g fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
Season 220 g peeled shrimp with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until pink and opaque, about 2 minutes. Target temperature: just opaque and pink. Add 140 g cherry tomato and cook until just tender.
Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
Toss the drained fusilli with the sauce in the skillet. Taste it before adding more cheese. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

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This is a variation — Cherry Tomato instead of Spinach; no cheese instead of Parmesan. Base recipe: Fusilli with Shrimp, Spinach, Marinara, and Parmesan →

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Source

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