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Shrimp, ripe juicy end-of-summer tomatoes, pasta, garlic, olive oil, parsley, lemon.
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Cook pasta of choice according to package directions, but reduce cooking time by about 2 mins bc you’ll finish cooking the pasta in sauce later on. Drain and set aside.
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Meanwhile, warm a generous amount of good-quality olive oil in a cast iron pan on medium-low heat. Add in dried chili pepper flakes, 2 or more cloves of sliced garlic. Stir around and when things are fragrant, toss in a pound of peeled and deveined shrimp. Cook undisturbed for about 3 minutes or so, flip when shrimp have become opaque and a bit golden around the edges. Cook for another minute or so.
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When shrimp are mostly cooked through, add in 1-2 roughly chopped super ripe farmstand tomatoes. Keep heat on medium-low. Combine tomatoes with shrimp thoroughly. When the tomatoes give out some juices, add in the reserved cooked pasta, toss with tongs to mix well.
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Before serving, add in chopped parsley, drizzle with olive oil and lemon juice, more chili pepper flakes, salt and pepper to taste.
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#f52italian
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