I’m currently addicted to tomato confit. And because of that, you get two back-to-back recipes that incorporate it. I’ve been adding tomato confit to eggs. Throwing it on toast. Pouring it over chicken breasts. Putting it in my smoothies (kidding…..but am I?!) And now, adding it to one of my favorite all time meals…pasta with shrimp.
To make this delectable pasta, you start with my tomato confit recipe which you can find here. Then, create a simple pan sauce using the confit tomato, coarsely chopped garlic, fresh basil and olive oil. After the sauce has reduced a bit you add the shrimp and toss with the squid ink spaghetti. VOILA!
Speaking of squid ink spaghetti….Have you ever worked with it before? It’s deep black hue is beautiful and has a subtle briny flavor that makes it perfect for any seafood dishes. The squid ink pasta I chose to use to make this is a newer item at Trader Joe’s that you can get for less than $2 a bag and it’s actually made in Italy. WHICH IS AN AMAZING VALUE!!
This pasta is as flavorful as it is strikingly beautiful. As perfect as it is to be served up at a dinner party, it’s also an incredibly east weeknight dinner to make!
Let’s get started.
Step 1: You, Me & Confit. Click this link and confit those tomatoes. It is very easy. Fret not.
Step 2: Pan Sauce. Throw your olive oil and roughly chopped garlic into the pan, and let it cook for 1-2 minutes over medium-low heat. Bring heat up to medium and add tomato confit, salt, and pepper into the pan. Generally I use about 1/2 pound of my tomatoes in making this.
Step 3: Simmer That Dinner. Allow your sauce to simmer for 3 minutes over medium heat. Then throw in the basil and allow it to cook another minute.
Step 4: Pasta. Make your pasta according to the directions on the bag. Cook to just aldente, you will be finishing it in the pan with the sauce.
Step 5: Big Shrimpin’. Push your tomato sauce to one side of the pan and add your shrimp to the other side. Allow them to cook for one minute on one side, then flip and let them cook for another minute on the other side. Stir to combine completely with tomato sauce and allow to cook for an additional minute.
Step 6: Combine. Using tongs scoop your pasta out of the boiling water and directly into your sauce pan. Combine so that the sauce is throughly mixed with the pasta. Plate. Top with parm and toasted pine nuts.
{tomato confit shrimp with squid ink spaghetti}
Ingredients
- 1/2 head garlic coarsely chopped
- 2 tablespoons olive oil
- Pinch of salt
- Pinch of black pepper
- 1/2 pounds tomato confit
- 4-5 leaves of basil chopped
- 1/2 pound raw shrimp (my favorite shrimp for this are Trader Joe’s Wild Red Argentinian Shrimp, which you can find in the frozen section)
- 6 oz. squid ink spaghetti noodles
- 2 tablespoons toasted pine nuts
- Grated Parmesan cheese or vegan parm for topping
Instructions
- Confit your tomatoes using my tomato confit recipe.
- Throw olive oil and roughly chopped garlic into the pan, and let it cook for 1-2 minutes over medium-low heat. Bring heat up to medium and add tomato confit, salt, and pepper into the pan. Generally I use about 1/2 pound of my tomatoes in making this. However, this recipe is more so about technique than about me giving you very specific measurements. If you want it to be full of lots of tomatoes add more, if you want less add less.
- Allow your sauce to simmer for 3 minutes over medium heat. Then throw in the basil and allow it to cook another minute.
- Make your pasta according to the directions on the bag. Cook to just aldente, you will be finishing it in the pan with the sauce.
- Push your tomato sauce to one side of the pan and add your shrimp to the other side. Allow them to cook for one minute on one side, then flip and let them cook for another minute on the other side. Stir to combine completely with tomato sauce and allow to cook for an additional minute.
- sing tongs scoop your pasta out of the boiling water and directly into your sauce pan. Combine so that the sauce is throughly mixed with the pasta. Plate. Top with parm and toasted pine nuts.