Bean and Shrimp Pomodoro

Quick week night dinner that comes together in 30 minutes or less! Tomato sauce cooked with shrimp and garbanzo beans and served over pasta.

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Pomodoro is a version of a basic tomato sauce made with pureed tomatoes and simmered for a longer time. This sauce comes together in less than 30 minutes, if you have fresh shrimp handy. You can boil pasta in one stove top and cook sauce in another.

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You might notice an odd hunk of carrot in the recipe. It not only cuts the acidity of tomatoes but also adds a touch of sweetness. But, you can always choose to avoid, if you do not want to!

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Let us get to the quick prep of this sauce,

—- blend tomatoes and carrot to a fine puree

—-cook shrimp until almost done and transfer

—-while shrimp is cooking, quickly chop some onions and garlic

—-remove shrimp from pan, swirl in additional oil and saute ¬†pepper flakes, onion and garlic till golden

— add blended tomatoes, cook ¬†and then finish off with all remaining ingredients.

—-serve with pasta

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Bean and Shrimp Pomodoro

Ingredients:

1 x 28-ounce can whole tomatoes

2-inch chunk carrot, peeled

4 tablepoons extra virgin olive oil, divided

3/4 pound shrimp, peeled and deveined

1/2 teaspoon red pepper flakes

1/2 medium red onion, chopped

2 cloves garlic, chopped

1 x 14-ounce can garbanzo beans, drained and rinsed

2 tablepoons heavy cream, optional

1/2 – 1 teaspoon salt

1/4 teaspoon black pepper powder

chopped fresh basil, for garnish

cooked pasta, for serving

Preperation:

Combine tomatoes (along with the juices) and carrot in a blender and blend well. Set aside.

Heat 2 tablepoons olive oil in a large skillet over medium heat, add shrimp in a single layer, cook for 1-2 minutes until deep golden, turn over and cook until almost done. Transfer into a bowl.

Return pan back to heat, add remaining olive oil and then red pepper flakes, onion and garlic. Saute until golden. Add the blended tomatoes, stir, cover and cook for 10 minutes over low-medium heat.

Uncover, stir in garbanzo beans, cover and cook for 5 more minutes.

Finally, stir in heavy cream (if using), cooked shrimp (along with any accumulated juices) , salt, pepper and chopped basil. Let simmer for 1 minute and remove pan off heat.

Serve hot with pasta

Serves 4

 

 

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