I looove Italian cuisine! So here’s a quick and easy recipe of tomato pasta with shrimp and basil. I must admit this is not a classic Italian recipe. I adjusted it to go quicker and to make it a bit healthier: I used passata (tomato puree) instead of fresh or canned tomatoes, whole-wheat pasta instead of a regular one and added some parmesan (= commited a crime by Italian standards since it’s a pasta with seafood :D). Anyways, this pasta is a soul food to me, sometimes I make it without shrimp and add more parmesan. This dish is a balanced meal itself : whole-wheat pasta is an excellent source of slow carbs accompanied with a source of protein (shrimp), tomato sauce (vegetable part) and a tap of olive oil (great fat). Don’t forget to make it al dente though, this way it’s healthier and tastes muuuch better. Buon appetito!
- 200 g whole-wheat spaghetti
- 200 ml passata or tomato puree (you can use canned tomatoes, but the cooking time will be slightly longer)
- 5-10 cherry tomatoes
- 200 g shrimp (I used frozen already cooked shrimp)
- 1-2 tbsp parmesan (optional)
- 1 tbsp olive oil
- 1 tbsp frozen chopped basil or a handful of fresh one
- salt, pepper
- Put a pan with water to boil.
- Meanwhile prepare all the ingredients. If you use frozen unpeeled shrimp, slightly cook and peel it. Cut cherry tomatoes in two.
- When the water is boiling, add salt and pasta and cook it the time indicated on the package (mine took 9 min).
- Put a pan on medium heat, add olive oil and passata and cook for 5 min, stirring occasionally.
- Add shrimp to the tomato sauce along with the basil, salt and pepper.
- Simmer for 2-3 min, then add some parmesan, it will thicken the sauce.
- Drain the pasta once cooked and incorporate it into the tomato sauce, stir well and turn off the heat.
- Voila! Your healthy and delicious tomato pasta with shrimp and basil is ready!