Thursday, November 29, 2007

Fusilli with Shrimp in Cilantro Tomato Sauce

Fusilli with Shrimp in Cilantro Tomato Sauce
From Feast From the Mideast

Prep/Cook time: 30 minutes
Serves 4

16 oz/450 g Fusilli Bucati pasta or (whatever your short twirly favorite is)
½ cup pasta cooking water
½ cup cilantro sprigs (plus 1 tbsp chopped leaves for garnish)
4 large cloves garlic, peeled
2 tsp ground coriander (cumin would work too)
3-4 tbsp extra virgin olive oil
1 lb/500g large shrimp, shelled (30-35/lb)
1 (28oz/796ml) canned tomatoes, drained and coarsely chopped – fresh would probably be wonderful too in season!
½ tsp red chili pepper flakes (more or less depending on how much – or little heat you like)
8oz/454g fusilli (I used President’s Choice Fulilli corti bucati, but any short curly pasta will work to catch the lovely sauce)
Freshly squeezed lemon juice at serving

1. Chop the garlic in a food processor, remove and reserve half for the sauce. Add the cilantro sprigs and 3 tbsp olive oil to the processor and process until blended. Transfer to a bowl and add the shrimp. Toss and marinate while you prepare the rest of the dish.

2. Heat 1 tbsp olive oil in a large skillet. Stir in the reserved garlic and add the tomatoes and chili pepper flakes. Bring to a boil and cook, uncovered over medium heat for 10 minutes or until the sauce is quite thick, stirring occasionally.

3. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente and drain. Don’t forget to save ½ cup of the cooking water.

4. In the meantime, bring the sauce to a simmer and add the shrimp and marinade. Stir well and cover for about 3 minutes or until the shrimp are cooked. Taste for seasoning, add lemon juice if you like it tangier. Transfer to a large serving bowl. Add the drained pasta and toss well. If the sauce seems too thick, add a little pasta water at a time.

Sprinkle with chopped cilantro and serve hot.

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