Tomato paste with shrimps and vegetables
4 servings
15 minutes
Tomato pasta with shrimp and vegetables is an exquisite dish born in the heart of Italian cuisine, where the harmony of flavors is achieved by combining fresh seafood, aromatic spices, and tender pasta. Juicy shrimp infused with curry and black pepper are complemented by the sweetness of cherry tomatoes and the crunchy texture of celery and bell pepper. The delicate pipe rigate absorbs the rich aromas of the ingredients and is enveloped in a light tomato sauce, creating a perfect balance of taste. This dish is ideal for both a cozy dinner and a festive feast, delighting with its vibrant colors and refined flavor. It is served with fresh basil leaves that highlight its Mediterranean origin. The taste of this pasta is a journey to sunny Italy, where each ingredient plays an important role in creating culinary magic.
1
Put a pot of salted water on the fire and bring to a boil. Pour the pasta into the boiling water and cook for 5 minutes. Meanwhile, place the shrimp in a heated pan. While they release water, chop the vegetables: tomatoes into quarters, peppers and celery into cubes.
- Pipe rigate pasta: 150 g
- Frozen shrimp: 200 g
- Cherry tomatoes: 4 pieces
- Red sweet pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Celery stalk: 2 pieces
2
Add oil to the shrimp, then add curry and black pepper.
- Olive oil: 2 tablespoons
- Curry: 0.5 teaspoon
- Ground black pepper: to taste
3
Leaving a quarter cup of broth from the pasta, drain the water. Add the pasta to the pan with seasoned shrimp. Top with vegetables. Cover and let sit for 5 minutes.
- Pipe rigate pasta: 150 g
- Frozen shrimp: 200 g
- Cherry tomatoes: 4 pieces
- Red sweet pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Celery stalk: 2 pieces
4
Serve decorated with fresh basil leaves.
- Salt: to taste