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Angel hair al ragu di gamberi e pomodoro




Source of Recipe


Good Things Utah
Angel hair al ragu di gamberi e pomodoro crudo

Chef Valter Nassi, Cucina Toscana

16 shrimps, chopped
6 cloves garlic
1 Tbsp. Italian parsley
4 roma ripe tomatoes
2 Tbsp. extra virgin olive oil
Touch of salt

Sauté the shrimps with oil and garlic cloves, and stop cooking just before they turn pink. Let the shrimps rest. Take the shrimps, fresh garlic, and parsley and chopped them together. In a new pan with oil and garlic, put the chopped shrimps and the tomatoes, salt. Cook for 7 minutes. Boil the pasta al dente, when ready put the noodles in the pan with your sauce and mix together. Serve hot.