Spaghetti with Fresh Thyme, Tomato & Shrimp
Prep Time:
30 minutes
Cook Time:
20 minutes
Serving Size:
Ingredients
3/4 lb spaghetti, cooked according to package directions
1 lb ripe plum tomatoes
6 green onions, diced
2 Tbsp butter + 1 stick
½ cup water
1 lb medium headless fresh shrimp, shells removed & deveined
4 Tbsp fresh thyme, de-stemmed, chopped
¼ cup extra virgin olive oil
Salt and freshly ground pepper to taste
Fresh parsley, chopped
Ingredients
2 lbs spaghetti, cooked according to package directions
2 lbs ripe plum tomatoes
12 green onions, diced
4 Tbsp butter + 1 stick
½ cup water
2 lbs medium headless fresh shrimp, shells removed & deveined
1/2 cup fresh thyme, de-stemmed, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
Fresh parsley, chopped
Ingredients
3 lbs spaghetti
3 lbs ripe plum tomatoes
18 green onions, diced
6 Tbsp butter + 1 stick
½ cup water
3 lbs medium headless fresh shrimp, shells removed & deveined
3/4 cup fresh thyme, de-stemmed, chopped
3/4 cup extra virgin olive oil
Salt and freshly ground pepper to taste
Fresh parsley, chopped
Procedures
- CUT an “X” on bottom of each tomato. Blanch tomatoes in boiling water for 15 seconds, then place them in ice water.
- PEEL tomatoes, remove seeds and dice.
- HEAT 1 tbsp butter in a pan on medium heat. Add thyme, tomatoes and green onions and ½ cup water. Allow to simmer for 10 minutes. Add 1 stick butter, salt and pepper. Bring to a simmer. Let sauce thicken slightly. Add pasta to tomato mixture and stir to thoroughly coat pasta. Remove from heat.
- HEAT ¼ cup oil in a separate pan on medium heat. Add shrimp and cook until color turns from opaque to pink.
- TRANSFER hot spaghetti and tomato mixture to a large serving platter. Evenly distribute the cooked shrimp over pasta. Garnish with parsley.