Shrimp With Fresh Tomatoes And Pasta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 2 medium sized garlic cloves, pressed
• 3 ripe tomatoes, diced (you could use tinned in winter)
• 1/2 leek, thinly sliced (or substitute a small onion or shallot)
• 1 lb shrimp, shelled (i prefer as fresh as i can get and medium sized)
• 1 cup chicken broth (i often use 'better than bouillon")
• 3/4 cup dry vermouth (dry sherry or any other dry, wine would also work)
• 1/4 cup heavy cream
• 1 lb ronzoni spaghetti (it really is the best for the price!) or 1 lb linguine
• 1 teaspoon parsley
• 1/2 teaspoon paprika
• red chili pepper flakes (i use about 1/2 a teaspoon)
• salt or garlic salt
• fresh ground pepper
• fresh grated parmesan cheese

Recipe

• 1 heat oil in a pan to shimmering and add pressed garlic.
• 2 quickly stir garlic until soft making sure not to burn.
• 3 add shrimp. stir often and turn until pink. don't overcook!
• 4 remove shrimp from pan with a slotted spoon. store in a bowl for later.
• 5 begin to cook pasta. keep a good eye on it so you may serve perfectly al dente. i usually set the timer for a couple of minutes less than the recommended cooking time and then check every 30 seconds.
• 6 add leek and diced tomato and stir in the pan over medium, medium-high heat for about two minutes.
• 7 after most of the liquid has evaporated add the chicken broth, vermouth, and cream. bring to a low boil.
• 8 reduce to simmering and add paprika, red chili pepper flakes, parsley and salt and pepper to taste.
• 9 let cook for five minutes, reducing the liquid. add shrimp back to sauce to reheat. simmer for one to two minutes more.
• 10 pour noodles into a large serving bowl and add sauce.
• 11 sprinkle extra parsley, garlic salt, fresh ground pepper and grated parmesan on top. serve and enjoy!