Rich Shrimp Stock for Maximum Flavor! Shrimp Tomato Sauce Pasta

This pasta is made with an exquisite tomato sauce that takes a little extra effort to prepare, packing in the rich flavor and aroma of shrimp.
It is rich yet light, and once you take a bite, you will be hooked on its deliciousness.

[Ingredients] Serves 2
・Tomato sauce... 200ml
・Pasta... 200g
・Shrimp... 8 pieces
・Cherry tomatoes... 10 pieces
・Garlic... 1 clove
・Dried chili pepper... 1 piece
・Salt and white pepper... to taste
・Salt for boiling pasta... 1 heaping teaspoon
・Olive oil... a small amount
・Parsley... a small amount

[Instructions]
1. Preparation
・Wash the shrimp thoroughly under running water, remove the heads and shells, and devein them.
　Pat dry with a paper towel and cut into bite-sized pieces (4 per shrimp).

・Lightly crush the garlic with the side of a knife and remove the core.
・Wash the cherry tomatoes, remove the stems, and cut in half.
・Finely chop the parsley.

2. Boil the pasta & reduce the sauce
・Bring a large pot of water to a boil, add salt, and cook the pasta.
・In a separate pan, add olive oil, heat over low heat, and add the crushed garlic.
・Once fragrant, place the cherry tomatoes cut-side down in the pan,
　and add the chili pepper, broken into pieces.
・Once lightly browned, add the tomato sauce and reduce slightly.
・Season with salt and white pepper, then add the shrimp at the end and cook lightly.

※ The trick is to add the shrimp just before tossing with the pasta, as they will become tough if overcooked.
・Drain the pasta after boiling for the time indicated on the package (approx. 8 minutes),
　and toss well with the sauce.

3. Plating
・Plate the pasta, drizzle with olive oil, and sprinkle with parsley.
・The plump shrimp and rich tomato sauce pasta are complete!

[Quick Note]
This pasta is based on the "Rich Shrimp Stock Tomato Sauce" I introduced yesterday.
The sauce preparation is explained in detail in yesterday's article,
so please check that out if you'd like.
In this recipe, I have arranged it into the final dish by combining the shrimp and pasta.

Also, this recipe is slightly adapted for my own ease of cooking, based on Mr. Yuge's "Exquisite Shrimp and Tomato Spaghetti."

👉 Click here for Mr. Yuge's video → "Exquisite Shrimp and Tomato Spaghetti"

If the sauce reduces too quickly, turn off the heat and reheat it just before the pasta is done boiling for the best results.
This way, the shrimp won't get too tough and will finish plump.

Next time, I will share a recipe for "Bonito Marinated Rice Bowl".

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