Pasta with Shrimp, Tomatoes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A fusion dish from Phyllis Vaccarelli of Let's Get Cookin', in Westlake Village, California. The flavors are basically Italian, but before cooking, the shrimp are coated with a velveting mixture of cornstarch and egg white used in traditional Chinese cooking, which helps keep the shrimp tender. Serve a watercress salad with balsamic dressing alongside. For dessert, construct a sundae with vanilla ice cream, diced mangoes and crushed amaretti cookies. Ingredients:
1 tablespoon plus 1/2 cup dry white wine |
1 egg white |
1 1/2 teaspoons cornstarch |
10 uncooked large shrimp, peeled, deveined |
6 ounces spaghettini |
1 1/2 tablespoons olive oil |
1 1/2 cups diced plum tomatoes (about 10 ounces) |
1 large garlic clove, mince |
2 tablespoons slivered fresh basil |
Directions:
1. Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
3. Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
4. Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
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