Creamy Tomato Shrimp Pasta

A quick and comforting weeknight pasta featuring plump pan-fried shrimp, fresh tomatoes roasted over an open flame, and a rich, creamy cheese sauce.

Ingredients

• 200 g spaghetti
• 250 g frozen shrimp
• 3 ripe tomatoes
• 1 onion
• 1 piece cream cheese
• 2 tbsp tomato ketchup
• 1 tbsp butter
• 1 tsp black pepper
• to taste salt
• to taste cooking oil

Instructions

1. 1Thaw the shrimp

   

   Place the frozen shrimp into a stainless steel bowl and pour warm water over them. Allow the shrimp to sit in the water until they are completely thawed and pliable.

   Tip: Avoid using hot water, as it can prematurely cook the outside of the shrimp and affect their texture.
2. 2Score the tomatoes

   

   Hold the tomato firmly and use a sharp knife to score a shallow cross shape into the top. This simple preparation step makes it much easier for the skin to peel away after heating.

   Tip: Be gentle and only cut through the skin; avoid slicing too deeply into the flesh of the tomato.
3. 3Roast the tomatoes over the flame

   

   Place the scored tomatoes directly over the gas stove flame to slightly burn and blister the skin, making it easy to peel off.

   Tip: Keep a close eye on the tomatoes and rotate them evenly over the flame to char the skin without cooking the inside too much.
4. 4Chop the peeled tomatoes

   

   Place the peeled tomatoes onto a wooden cutting board and chop them into small pieces. Dicing them finely will help them break down quickly and form a rich, smooth sauce when cooked.

   Tip: Use a sharp serrated knife if your tomatoes are particularly soft to avoid crushing them.
5. 5Boil the pasta

   

   Bring a pan or pot of water to a vigorous boil. Hold a bundle of dry spaghetti and gently press it down into the boiling water, allowing it to soften and submerge completely. Boil for about 10 minutes until cooked.

   Tip: Add a generous pinch of salt to the boiling water to season the pasta as it cooks.
6. 6Pan-fry the shrimp

   

   Spray a little oil into a pan over medium heat and add the thawed shrimp. Season with a sprinkle of black pepper, and pan-fry them, stirring and flipping occasionally, until they change color to a pinkish-opaque hue and curl up.

   Tip: Remove the shrimp from the pan as soon as they turn pink to prevent them from becoming overcooked and rubbery.
7. 7Sauté onions and tomatoes

   

   Melt a little butter in the pan and stir-fry the chopped onions until fragrant. Add the chopped tomatoes and a spoonful of tomato ketchup, then stir-fry until the tomatoes break down and soften.

   Tip: Sauté the onions over medium heat so they soften and sweeten without burning.
8. 8Add cream cheese to the sauce

   

   Add a piece of cream cheese directly into the simmering tomato sauce and mix well until fully incorporated and creamy.

   Tip: Letting the cream cheese melt gradually into the warm sauce ensures a smooth and rich texture.
9. 9Add spaghetti to the sauce

   

   Transfer the boiled spaghetti directly from the pot into the pan containing the creamy tomato sauce using a pair of tongs, allowing the pasta to absorb the rich flavors.

   Tip: Keep a little pasta water handy in case you need to adjust the sauce consistency.
10. 10Return shrimp to the pan

    

    Pour the previously cooked and seasoned shrimp from the plate back into the pan right over the top of the pasta and sauce.

    Tip: Adding the shrimp back near the end ensures they remain tender and do not overcook.
11. 11Toss and combine

    

    Use a pair of tongs to thoroughly toss the spaghetti and shrimp together in the creamy sauce until every strand of pasta is fully coated and evenly mixed.

    Tip: Mix gently to prevent the shrimp from breaking apart.

Burn It Off

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