Angel Hair Pomodoro with Garlic Shrimp

Previously, I shared with you about a weekend ritual that my daughter and I have. It is a very special time that we both enjoy and look forward to. Last Saturday, however, we agreed that a weekend diet of deep-fried tofu deserves a rest and decided instead to check out the farmer’s market at the Cerritos Town Center, which is about 2 miles from the house. And boy! Was that trip a sensory overload! The sight of colorful reds and greens and yellows of fruits and vegetables strewn on tables, and the smell of roasting corn on the cob and of grilling hotdogs in the air, were a dizzying welcome (of course by then it was 11:00 AM and with barely a bite of food or a drop of drink, we were both ravenous)! There was definitely an abundance of organic avocados and oranges and strawberries and cherries, of zucchini and baby carrots and broccoli and mustard leaves, of freshly-baked french loaves and bagels and pita breads and rolls, of nuts and cheeses and honey and fruit juices.

And in all that abundance, my favorite finds of the day were some fresh thai basil leaves and vine-ripened tomatoes. The tomatoes were going for $3.00 a pound but the a-little-too-ripe ones were at $1.00. Juicy and vibrant red~they were made for sauces! And the basil…my! It had a glorious minty overtones just calling for this homemade pomodoro sauce!

I went to the farmer’s market with initial intentions to take pictures for my submission to A Scientist in the Kitchen’s To Market! To Market! event but…! In the rush of having to pick my daughter from her Saturday Microbiology class and to catch the farmer’s market before they close at 12PM, I forgot to bring my camera! Still, fate is kind. What do you know? She is hosting next week’s Weekend Herb Blogging, the brainchild of Kalyn’s Kitchen. I am sending this recipe over to my blogging buddy, Gay, right now!!

Makes 6 Servings

8 oz (uncooked angel hair pasta), 4 cups cooked
freshly-grated romano cheese

Pomodoro Sauce

6 to 8 medium size vine-ripened tomatoes
1 cup chopped thai basil, lightly packed
3 to 5 cloves fresh garlic, peeled
2 tbsps olive oil
salt and pepper

Garlic Shrimp

12 to 14 pieces large shrimp
1/2 tsp garlic powder
salt and pepper
1 tbsp butter

Cook angel hair pasta according to package directions.

Meanwhile, in a food processor, combine tomatoes, basil, garlic, and olive oil. Process until the consistency of applesauce. Sauce will be liquidy. Heat sauce mixture in a sauce pot, around 8 to 10 minutes. Season with salt and pepper to taste.

Peel and devein shrim, leaving tail intact. Wash and drain. Season with garlic powder, pepper and salt.

Melt butter in a pan over medium heat. Toss in shrimp and cook until shrimp changes color, around 3 to 5 minutes.

Combine pasta and sauce, tossing lightly. Top with garlic shrimp and sprinkle with grated romano cheese. Serve hot.

TIPS:
1) Some prefer to peel the tomatoes. I used them as is and had very good results. Roma tomatoes can be substituted for the vine-ripened tomatoes. I, however, find that the freshness and subtle sweetness of vine-ripened tomatoes add dimension to such a basic sauce.

 

Pasta Recipes in The CookMobile Archive:

Sausage and Roasted Peppers Penne Pasta

 

 

 

Spaghetti with Creme Fraiche and Smoked Salmon

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