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Sicilian Shrimp and Almond Pasta

July 18, 2008

Last night I made this pasta dish after tennis. It’s mostly from Williams-Sonoma, but I changed the fresh tomatoes to canned so it would be saucier, altered the seasonings a bit and added a veg. It ended up being a great, fast (30 min.) pasta dish for summer.


6 Tbs. slivered almonds

1-26 or 28 oz can chopped tomatoes (I used Pomi brand, but you could use any other good Italian tomatoes)

2 T cup olive oil

1/4 cup water

1 tsp. salt, plus more, to taste

1 lb. short, wide tubular pasta such as rigatoni, or i think farfalle would work well here

2 Tbs. unsalted butter

3 garlic cloves, minced

pinch red pepper flakes

1 large zucchini, sliced into rounds

1/4 cup white wine

1 lb. shrimp, peeled and deveined, with tails intact

2 Tbs. chopped fresh flat-leaf parsley



Cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Set aside.

Meanwhile, combine 1/2 c of the tomatoes, almonds, olive oil, water and the 1 tsp. salt in a blender and blend until smooth.

Melt the butter in a saute pan over medium heat. Add the garlic and cook for about 30 sec until you smell the aroma. Add the zucchini and red pepper flakes and cook until zucchini is just tender. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture and remaining tomatoes, stir until incorporated and cook until the sauce has thickened, about 5 minutes, and the zucchini is the consistency you like. Add 1/4 cup of the cooking water and the shrimp and cook until the shrimp are cooked through, about 3 to 4 minutes. (Add more pasta water if you like the sauce thinner, less if you want it thicker) Add the pasta and stir to coat with the sauce. Garnish with parsley and Parmesan. Serves 4.

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