This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"thy wit is a very bitter sweeting; it is a most sharp sauce." – William Shakespeare, Romeo & Juliet
This sauce takes a long time to make, but it's oh, so worth it. It is subtle and at the same time powerful and unctuous. The long slow reduction of the shrimp stock along with the tomatoes gives it the sweet and umami flavor that makes it the perfect complement to pasta.
Servings: 2 | Serving size: 4 ounces shrimp with 2 ounces pasta and sauce
Cooking time: 135 minutes (sauce can be made ahead)
This recipe can easily be multiplied and makes very good leftovers.
|8 cups||shrimp stock|
|1 Tbsp||unsalted butter|
|2 tsps||white wine|
|1 tsp.||no salt added tomato paste|
|3 large||green onions (sliced crosswise; keep white and green parts separate)|
|4 ounces||whole wheat or gluten-free linguine|
|8||grape tomatoes (sliced in half lengthwise)|
|2 tsp||extra virgin olive oil|
|8 ounces||shrimp (peeled and deveined)|
Place the shrimp stock in a medium saucepan over medium-high heat. Add the Roma tomatoes and bring to a simmer (do not allow it to boil).
Simmer the sauce for 90-120 minutes or until there is about 2 cups of liquid (including the tomatoes) remaining.
Remove from heat and let cool.
Pass the sauce through a wire mesh strainer, pressing all the liquid out of the tomatoes. Discard the tomatoes.
Place the sauce in a small saucepan over medium heat and simmer until it is reduced to 3/4 cup.
Add the salt, butter, wine, and tomato paste and stir until the butter is melted.
Remove from heat and set aside. (The sauce can be made up until this point and refrigerated until needed. The sauce will keep well, refrigerated, for about 48 hours. Warm the sauce in a small saucepan before adding to the pasta.)
When ready to serve:
Place the water in a large saucepan over high heat. When the water boils, add the pasta.
When the pasta is close to done, place the olive oil in a skillet over medium-high heat and add the white part of the green onions. Cook for about 1 minute and add the shrimp.
Cook the shrimp for about 5 minutes, turning frequently, until the shrimp are almost cooked through.
Add 6 of the grape tomatoes and cook for 2 minutes, tossing frequently.
Drain the pasta, then add the pasta to the skillet along with the shrimp sauce and the green part of the green onions. Toss for 1-2 minutes and serve topped with the remaining tomatoes as garnish.
Serving size: 2 ounces pasta / 4 ounces shrimp
|Calories 479||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 4.5g||22%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 10g||40%|
|Vitamin A 10%||Vitamin C 10%|
|Calcium 10%||Iron 20%|
|Vitamin K 78mcg||Potassium 687mg|