Rock Shrimp Pasta With Spicy Tomato Sauce
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
42
Spice
42
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
White Wine (dry)2 tbsps
Unsalted ButterDirections:
1
Set a fine-mesh sieve over a medium bowl
2
Working over sieve, squeeze tomatoes to release juices and break up flesh
3
Let tomatoes drain in sieve, collecting juices in bowl, until ready to use
4
Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium
5
Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes
6
Transfer fennel mixture with a slotted spoon to a small bowl
7
Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes
8
Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute
9
Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes
10
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions
11
Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid
12
Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes
13
Thin sauce with more pasta cooking liquid if needed; season with salt
14
Remove from heat; add butter and toss to combine
15
Season with more salt if needed
16
Divide pasta among bowls
17
Top with fennel fronds and remaining chile and drizzle with oil
18
Set a fine-mesh sieve over a medium bowl
19
Working over sieve, squeeze tomatoes to release juices and break up flesh
20
Let tomatoes drain in sieve, collecting juices in bowl, until ready to use
21
Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium
22
Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5–8 minutes
23
Transfer fennel mixture with a slotted spoon to a small bowl
24
Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes
25
Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute
26
Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5–10 minutes
27
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions
28
Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid
29
Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes
30
Thin sauce with more pasta cooking liquid if needed; season with salt
31
Remove from heat; add butter and toss to combine
32
Season with more salt if needed
33
Divide pasta among bowls
34
Top with fennel fronds and remaining chile and drizzle with oil