Pasta With Shrimp Ragù
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds medium-to-large shrimp, in their shells
- Salt and ground black pepper
- Pinch cayenne
- 3tablespoons extra virgin olive oil
- 2medium or 1 large chopped onion
- 1medium carrot, peeled and finely chopped
- 1large or 3 plum tomatoes, chopped, with juice
- 1teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
- 1pound pasta, preferably fresh
Nutritional analysis per serving (6 servings)
465 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 33 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
- Step 2
Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
- Step 3
When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.
Private Notes
Comments
I used this recipe as a basis for a wonderful sauce. Here are some things to consider: l. Use wine instead of water for cooking the shrimp shells to make the broth. 2. Use shallots instead of onions and add two cloves of chopped galic to the mix when sautéing. 3. Capers added to the sauce were great.
I sometimes skip the pasta and have this as a low carb meal and make an extra vegetable.
Maybe capers would add a bit of flavor?
Tasty - but glad I read the comments first. I did simmer the shells in vermouth and I did add minced garlic before the tomato/minced shrimp. Without I think I would be plain. And because I don’t have mad knife skills - I wound up using an immersion blender to get it just so. Next time I make this - and I will - it’ll be in a pot instead of a pan to avoid the blender splatter ;)
- swap shallots for onion and add minced garlic in with the shallots and carrots after 5 min - use a half bottle of wine instead of water - add in chopped shrimp after tomato cools down and before shrimp stock
This recipe is a very good start. Some suggestions: season the shrimp with some olive oil, minced garlic or garlic powder, oregano, salt and white pepper, then refrigerate the shrimp until needed. Add a large pinch of cayenne to the shrimp broth to make it spicier. I added two cloves of minced garlic after sautéing the onions and carrots. Also added Thai basil and capers when I added the tomatoes.
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