Sicilian Pasta with Shrimp & Almond Cream
- 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
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.