Shrimp Provencal
Submitted by nutri-therapy
Butter-sauteed shrimp deglazed with white wine, served over thin pasta with a slow-simmered Provencal tomato sauce rich with basil and oregano. Worth every minute of the long, lazy simmer.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
2 hrsSome sauces just need time, and this one rewards your patience like few others.
A big batch of canned tomatoes simmers with tomato paste, basil, oregano, and garlic for a full 90 minutes until the sauce thickens into something deep, concentrated, and impossibly fragrant.
While the sauce does its thing, shrimp get a quick sear in butter and a splash of white wine. That buttery, wine-kissed cooking liquid gets drizzled over thin pasta first, then the rich tomato sauce and seared shrimp pile on top.
It’s French-country cooking with Italian flair, and it feeds a crowd with ease.
Kitchen Tips
- The 90-minute simmer is the secret weapon here. Resist the urge to shortcut it. The sauce needs that time to reduce and develop real depth.
- Sear the shrimp separately right before serving. Cooking them in the sauce would make them tough and rubbery.
- Cook the wine down until it’s nearly gone. You want the flavor concentrated, not a pool of liquid diluting the dish.
- Angel hair or capellini are ideal pasta choices here. The thin strands soak up the sauce and cooking juices beautifully.
Ingredients
Directions
In a large heavy skillet, sauté onion in oil over medium-high heat until tender but not browned.
Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder.
Bring to a boil, reduce heat and simmer 1 and ½ hours.
Just before needed, sauté the shrimp in only as much butter as needed until barely tender.
Add wine and cook over high heat until wine is almost evaporated.
To serve, place cooked thin pasta on platter or pasta plate.
Pour a little of the shrimp cooking liquid over and toss.
(You can also do this on individual plates).
Top with some of the sauce and then some of the shrimp.
Comments
