Sicilian Pasta with Shrimp & Almond Cream
Sicilian Pasta with Shrimp & Almond Cream is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4
Almond orchards flourish in the Mediterranean climate of Sicily. Here, we puree almonds with tomatoes, olive oil and other ingredients to create a delicious sauce for pasta and shrimp.
Ingredients:
- 6 Tbs. slivered almonds
- 1 1/4 lb. ripe tomatoes, coarsely chopped
- 1/4 cup olive oil
- 1/4 cup water
- 1 tsp. salt, plus more, to taste
- 1 lb. short, wide tubular pasta, or medium shells
- 2 Tbs. unsalted butter
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 lb. shrimp, peeled and deveined, with tails intact
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
In a large bowl or in the base of an immersion blender, combine the almonds, tomatoes, olive oil, water and the 1 tsp. salt. Using an immersion blender, blend until the mixture is almost smooth, with just a few chunks of tomato remaining, about 3 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.
In a large, deep sauté pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes. Add 1/2 to 3/4 cup of the cooking water and the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes. Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately. Serves 4.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.
In a large, deep sauté pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes. Add 1/2 to 3/4 cup of the cooking water and the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes. Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
WMGN from
Love this one!
This recipe is easy, healthy and delicious. It tastes creamy and is made completely without cream. I use the ripest heirloom tomatoes that I can find. Enjoy!
Date published: 2016-01-06
Rated 3 out of
5
by
bear from
Just not that impressed with this one
I usually just love any recipe of Williams Sonoma and we love seafood at our home. But everyone thought that this one was just ok, and stated that I didn't have to make it again. So, it was not a keeper.
Date published: 2012-03-16