Pasta with Roma Tomatoes and Shrimp Sauce


This recipe was found on Pinterest and shared by Joe who blogs on Joe’s Healthy Meals. He tells us that it is adapted from Mark Bittman’s “The Food Matters Cookbook.”

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
8 ounces shell-on wild caught Shrimp–shelled, deveined and chopped
1 cup Dry White Wine like Sauvignon Blanc
1 cup Water
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 Tablespoons Olive Oil
1 1/2 pounds Roma tomatoes quartered, seeds removed and chopped to bite sized
2 Garlic cloves, minced
1 small Jalapeno Pepper, minced
8 ounces Pasta (your choice, Joe uses Farfalle)
1 Tablespoon chopped fresh Oregano, plus more for garnish
Directions:
1. Remove the shells and tails from the shrimp and place in a sauce pan with the wine, water, salt and pepper.
2. Place on the stove and boil for 10 minutes. Strain and reserve the broth.
3. Meanwhile, devein the shrimp and chop each shrimp into three or four pieces.
4. Place the olive oil in a large skillet on medium high heat. Add the chopped tomatoes and cook to soften, about 10 minutes. Use a fork to further mash the tomatoes.
5. While the tomatoes are cooking, start the water for the pasta and cook pasta to al dente according to package directions. Strain the pasta, reserving about a cup of the pasta liquid.
6. Add the garlic and jalapeno pepper to the tomatoes, cook for 1 minute, then add the shrimp broth to the skillet.
7. Boil while stirring occasionally until reduced by half, 10 to 12 minutes.
8. Add the chopped shrimp to the skillet and cook for 1 minute. Stir in the pasta and chopped oregano and adjust the amount of liquid using the reserved pasta water (very little should be needed).
9. Keep on the heat for another minute or two to insure everything is warm. Serve while hot, garnishing with more chopped oregano.

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