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Sicilian Pasta with Shrimp & Almond Cream

Sicilian Pasta with Shrimp & Almond Cream
Almond orchards flourish in the Mediterranean climate of Sicily. Here, we puree almonds with tomatoes, olive oil and other ingredients to create a delicious sauce for pasta and shrimp.

Ingredients:

  • 6 Tbs. 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 Tbs. unsalted butter
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1 lb. shrimp, peeled and deveined, with tails intact
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

In a large bowl or in the base of an immersion blender, combine the almonds, tomatoes, olive oil, water and the 1 tsp. 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 sauté 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.
Williams-Sonoma Kitchen.