Fusilli with Shrimp Sauce Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 2 | |
| Garlic | 2 Clove (5gm) | |
| Sun-dried tomatoes -€“ ¼ cup, soaked and chopped | ||
| Tomatoes | 28 Ounce, crushed | |
| Vegetable stock | 1 Cup (16 tbs) | |
| Shrimp | 8 Ounce, deveined | |
| Fresh basil - ¼ cup, chopped | ||
| Black olives -€“ ¼ cup, sliced | ||
| Pepper | 1/8 Teaspoon | |
| Fusilli | 1 pound | |
Directions
GETTING READY
1. In a pot, boil water and blanch fusilli, drain, rinse and set aside.
MAKING
2. In a non stick skillet, heat oil, add onion, garlic and sauté until soft. Add sun-dried tomatoes, crushed tomatoes, stock and bring to a boil, simmer until flavors have infused.
3. Add in the shrimps, basil, olives and simmer until shrimps are cooked. Season and allow to rest.
4. Now, add the cooked pasta to the sauce.
SERVING
5. Serve hot in a pasta dish.
1. In a pot, boil water and blanch fusilli, drain, rinse and set aside.
MAKING
2. In a non stick skillet, heat oil, add onion, garlic and sauté until soft. Add sun-dried tomatoes, crushed tomatoes, stock and bring to a boil, simmer until flavors have infused.
3. Add in the shrimps, basil, olives and simmer until shrimps are cooked. Season and allow to rest.
4. Now, add the cooked pasta to the sauce.
SERVING
5. Serve hot in a pasta dish.
Chef
