Garlic Tomato Shrimp Scampi Without Wine
Ingredients
1 Pound pasta, Pappardelle
2 Tablespoon extra virgin olive oil
1 ½ Pound shrimp, jumbo
1 shallot
1 Stalk celery
1 carrot
6 Cloves garlic
2 Teaspoon sundried tomato paste
½ Cup butter
1 Teaspoon sea salt
1 Teaspoon black pepper, coarse
1 Teaspoon fennel seeds
¼ Teaspoon cumin
2 Cups grape tomato, medley pack, halved
1 Teaspoon smoked paprika
1 Bunch basil, sliced into ribbons
1 lemon, juiced
1/2 Tablespoon lemon zest
¼ Cup vegetable broth
Directions
Bring 4 cups of salted water to a boil. Cook pasta Al dente. Drain and rinse under cold water.
Preheat a frying pan over medium high heat.
Prepare ingredients. Roughly chop shallot, celery, carrot, and garlic. Add to a food processor or blender with 1 tbsp of olive oil and tomato paste and purée for 15-20 seconds.
Combine shrimp, salt, pepper, fennel, cumin, and remaining olive oil in a large mixing bowl. Toss to coat.
In a separate mixing bowl, combine tomatoes, basil ribbons, lemon juice, lemon zest, paprika, and vegetable broth.
Add butter to the hot pan with puréed shallot, celery, carrot, and garlic mixture. Sauté for 2 minutes.
Add the tomatoes and basil to the pan. Sauté to break down the tomatoes for about 3-4 minutes.
Create an empty space in the center of the pan and pour in the shrimp. After 3 minutes, stir to combine. Turn off the heat and let simmer for 2 minutes. Remove from heat.
Plate the pasta and pour scampi on top. Top with cheese and a pinch of red pepper flakes.
