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Angel Hair Pasta With Shrimp In A Tomato Pesto Sauce

Italian.Chef's picture
Ingredients
  White wine 1⁄2 Cup (8 tbs)
  Shrimp 1 Pound, shelled and deveined
  Angel hair pasta 10 Ounce (Capellini)
  Olive oil 1 Tablespoon
  Onions 2 Small, chopped
  Green pepper 1 , chopped
  Mushrooms 1 Pound, chopped
  Tomatoes 12 Small, pureed
  Dry oregano 4 Teaspoon
  Basil 3 Teaspoon
  Bay leaf 1
  Honey 1 Teaspoon
  Tomato paste 1 Tablespoon
  Pesto sauce 1 Tablespoon
  Walnuts 1⁄4 Cup (4 tbs)
  Fresh basil 2 1⁄2 Cup (40 tbs)
  Garlic 3 Clove (15 gm)
  Parmesan 2 Tablespoon
Directions

Poach until just barely cooked.
Remove from pan, save liquid, and set aside.
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Saute onions and pepper in large saucepan for 5 minutes.
Add wine and mushrooms to above along with reserved liquid from shrimp and cook for 2 minutes.
Add pureed tomatoes.
Add to above and simmer approx 20-30 minutes, until thick.
Add and cook another 10 minutes.
Set aside.
Puree until well-blended into a smooth paste.
Add 4 tbsp of this pesto to sauce.
Refrigerate or freeze remainder for later use.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta

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