This Shrimp Tomato Pasta Sauce with White Wine is a fusion recipe between Mediterranean & Latin American cuisines. We love this pasta sauce and usually serve it with spaghetti.
Course Main Course
Cuisine Latin American, Mediterranean
Keyword Bolivian quinoa pasta, Mediterranean Pasta Sauce, Quinoa Pasta, Shrimp pasta
Prep Time 5minutes
Cook Time 20minutes
Setting time 5minutes
Total Time 30minutes
1tbspBetter Than Buillon
3tbspsfreshly chopped cilantro
salt/pepper to taste
4tbspsfreshly grated parmesanusually I grate about 1 tbsp per person, they might or not use it all.
Boil water in a large pot, add 1 tsp olive oil and some salt. Once water boils, throw spaghetti in there and mix once or twice so it doesn't stick. Cook to al dente.
While pasta is cooking, dice shallot, mince garlic and chop cilantro. Blend 5 of the campari tomatoes and dice the rest.
Saute the shrimp in olive oil (or butter if that is your preference) for about 2 minutes each side. Remove shrimp from skillet and set aside, cover it up.
In the same skillet, add the remaining olive oil and start sauteing the shallot with garlic.
Once onion is translucent, add tomato puree and diced tomatoes. Stir carefully so you don't splatter. Keep heat in medium because sauce will be thick. Add salt and pepper as well as 1 tbsp of Better than Bouillon, stir. Finally when you think sauce is getting sticky add the white wine, scrape well all around the skillet.
After a minute or two add shrimp into the sauce and lower the temperature to low. Coat all the shrimps well in the sauce, add some cilantro and let the flavors mix together.
Once pasta is al dente, drain and add to the skillet. Mix with shrimp and the sauce. Add more cilantro. Serve as desired and sprinkle with parmesan cheese.
This recipe is cooked with fresh shrimp. If using frozen shrimp, you will have to defrost and maybe use a different skillet since frozen shrimp tends to release lots of juices.
This recipe serves dinner for a family of 4, but keep in mind that I have 2 young kids so maybe increase the quantity a bit. Shrimp is ok , actually there's plenty but if you'll increase the pasta quantity you'll have to add more tomatoes to create more sauce.
I prefer campari tomatoes, they're small but so flavorful. If using different tomatoes you might have to calibrate the quantities. Also, if using other tomatoes make sure they're ripe but not too soft.
Throughout the recipe I'm showing how this shrimp pasta sauce looked over a multigrain quinoa pasta, but you can use your pasta of choice. I just wanted to show a different spaghetti type that family brought to me all the way from Bolivia. This recipe will work with any pasta type.