Pasta with shrimps and tomato sauce is a perfect dish for every occasion. There are many ways for preparing tomato sauce… You can use cherry tomatoes and the sauce will be ready in less than 10 minutes which is really good, but you may have a problem with the tomato skin, so you can put them for a couple of minutes in a boiling water and peel of the skin if you don’t like it in the sauce (I don’t!) or you can prepare the tomato sauce from plum tomatoes which I usually do in advance and prepare large amounts, then put it in the freezer so I have a delicious tomato sauce ready in a blink of an eye…
One of the main keys to a good tomato sauce (when prepared with big tomatoes) is the cooking time, although my grandma used to say that the key to her tasty sauce was in the amount of onions. Well, you can combine those two key elements and make in advance a tomato sauce which gives a whole different taste to your dishes than the one in a can. You will find the recipe on my blog. For this recipe, you can use any form of pasta, but the best match are spaghetti or tagliatelle, you can prepare the at home in no time. Check out the recipe here.
Although I prefer to use a classic tomato sauce, for this recipe I used cherry tomatoes because I had no sauce ready in the freezer, but I don’t complain about it as it was super tasty and ready in 20 minutes. I learned from my Mom that for a good seafood sauce you always need to use dry white wine. There is such a big difference in the taste of the sauce when you use white wine, so if you haven’t used it before, now is the time… If you don’t like shrimps you can use another type of shellfish.
Enjoy your pasta!