Almost no-cook Pasta with shrimp

Almost...

I can’t call it “no-cook” because you do need to cook the pasta, everything else is either pre-cooked or fresh produce! Simple, tasty, and super healthy.

Easy to scale!

This recipe produces 4 servings (about 470 calories each) but it’s super easy to scale up or down. Each serving is 2 tomatoes, 2 oz of pasta, and 7 shrimp. You can guesstimate the olive oil, garlic, etc. up or down as needed.

Ingredients

  • 8 Roma tomatoes (each cut into 4 pieces)
  • 3 tbsp. garlic
  • ¼ cup fresh basil
  • 1 tbsp. finely chopped Italian parsley
  • ¼ cup extra-virgin olive oil
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 8 oz. pasta of your liking
  • 28 XL shrimp (fully cooked, de-veined, de-shelled). This size might also be called 26-30 count

Directions

  1. Cook pasta of your choice as directed on the package.
  2. Thaw shrimp by soaking in a bowl of cold water and remove the fucking tails.
  3. Since the sauce isn’t cooked you really should rinse the tomatoes, parsley, and basil under cold running water.
  4. Put everything but the shrimp and pasta in a food processor and pulse until combined. (If you’re using a blender you’ll have to help the aromatics and seasoning incorporate. Pre-coat the tomatoes by stirring everything in a bowl before adding it to the blender, otherwise you have to blend the shit out of the tomatoes before you get the other ingredients incorporated and having tomato puree isn’t what you want.)
  5. Combine the sauce with the noodles and serve. You can top with parmesan cheese.

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Have any questions or suggestions? We are always open to talk about food. Have concerns about food safety because much of this dish isn’t cooked? Then don’t make it.

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