Shelly's Recipe

SICILIAN PASTA WITH SHRIMP AND ALMOND CREAM

Category: Pasta - Seafood

6 tbsp slivered almonds
1 1/4 lb ripe tomatoes, coarsely chopped
1/4 cup olive oil
1/4 cup water
1 tsp salt, plus more, to taste
1 lb short, wide tubular pasta, or medium shells
2 tbsp unsalted butter
2 garlic cloves, minced
1/4 cup white wine
1 lb shrimp, peeled and deveined, with tails intact
2 tbsp chopped fresh flat-leaf parsley

In a large bowl or in the base of an immersion blender, combine the almonds, tomatoes, olive oil, water and the salt. Using an immersion blender, blend until the mixture is almost smooth, with just a few chunks of tomato remaining, about 3 minutes. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.

In a large, deep sautE pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes. Add 1/2 to 3/4 cup of the cooking water and the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes. Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately. Serves 4.