“This is an easy and fast way to combine shrimps and pasta in a mediterranean styled light dish. I always have some shrimps in the freezer and all other ingredients on hand. The flavor of anchovy filets and the fresh thyme are going well together with shrimps and pasta. I do not cook tomatoes, I only heat them. This will support their sweet flavor. Use full ripe tomatoes for best results. Serve with some white bread and your favorite salad. With a glas of dry white wine this recipe will bring the summer into your house.”
READY IN:
30mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse.
  2. Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
  3. Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
  4. Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
  5. Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
  6. NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
  7. NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
  8. NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.

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