by Millie Bentley
Greetings. This week I will share a tomato sauce recipe that I use often. Sometimes I simply add vegetables to the sauce for a hearty main dish. For this recipe I am using shrimp, but almost any meat could be added for pasta sauce. So give this a try, you’ll like it.
Shrimp and Pasta
2 tablespoons tomato paste
4 tablespoons olive oil
4 cloves garlic, minced
¼ cup onion, finely chopped
1 or 2 jalapeno peppers, seeded and minced
4 tablespoons parsley (flat-leaf if available, minced)
2 pounds roma tomatoes, chopped
1 teaspoon oregano, dried
¼ teaspoon salt
2 pounds large shrimp, peeled and de-veined
1 8-ounce package of pasta
Peel and de-vein shrimp; set aside. Place shrimp shells in a pot, cover with water and simmer for about 20 minutes. Drain liquid into the pot to be used for cooking the pasta; dispose of shells.
Heat olive oil in a large skillet. Add tomato paste and onion; cook and stir over medium heat about 10 minutes. Add remaining ingredients except shrimp and simmer over low heat. Meanwhile add more water to shrimp liquid and cook pasta according to package directions. Drain pasta and add a little olive oil to keep from sticking together.
Add shrimp to sauce and cook until shrimp becomes pink. Do not overcook. Place pasta in a large shallow bowl and pour sauce over it. This is delicious served with a green salad and garlic toast. Yum! Yum! Yum!
Until next week, dear Reader, vaya con Dios.
