Shrimps Pasta: Where Italy meets Caribbean

Craving a delicious and easy weeknight dinner? Look no further! In this video, I’ll show you how to make the most incredible Tomato Shrimp Pasta in no time. Perfect for busy evenings or when you just want something comforting and bursting with flavor!

This recipe combines juicy shrimp with a vibrant tomato sauce, all coated around perfectly cooked pasta. I’ll share my tips for getting the sauce just right and ensuring your shrimp are cooked to perfection every single time. Get ready to elevate your dinner game with minimal effort!

Ingredients:

300 gr. shrimps
300 gr. pasta
400 ml. tomato sauce
2 tbsp coconut oil
20 cherry tomatoes
1/2 onion
2 garlic cloves
15 gr. Parsley
spices (1 tsp salt, pepper, dried thyme)

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Welcome back. Today we’re going to combine Caribbean taste with Italian and together we’re going to make this delicious pasta shrimps. [Music] All the ingredients are listed down into the description. So, let’s start preparing. We’re going to start by finally dicing our onion. And we’re going to slice our garlic. We’re going to cut in half a bunch of cherry tomatoes. I prefer cherry tomatoes because they’re a bit sweet and they’re going to really compliment the shrimps. Then we’re going to chop the parsley. This one came straight from my garden. Don’t have to dice it too finely. You can just chop it. And to finish, we’re going to season our shrimps. Very simple, only salt, pepper, and thyme. We’re going to add water to a pan. And then we’re going to salt it generously. While the water is heating, we’re going to also heat up a pan where we’re going to take care of our shrimps. We’re going to add 2 tbsp of coconut oil. Coconut oil and shrimps go hand to hand together. Now, we’re going to add our onions and we’re going to make sure that they’re not burning. After about 3 4 minutes, we’re going to add our cherries tomatoes and our shrimps. The shrimps that I have already cooked, but if you use raw shrimps, you have to cook them until they have a pink color. Now, we’re going to stir everything together to make sure that nothing is burning. And we’re going to cook it for about 2 3 minutes. Now that the water is boiling, I’m going to add the pasta. I recommend that you use a smaller pasta such as pen, fuzili, or if not riatonyi. Me, I went with pen. So, I’m just going to add them to the water. And then I start the timer as written on the box. The shrimps and pasta has cooked for about 4 minutes. So now we’re going to add the parsley and the garlic. We’re going to stir and then we’re going to cook for about 1 minute. That way the garlic doesn’t burn. The point of cooking the cherries tomato is to have them soft and pleasant on the bite. You want to cook your garlic until it’s soft and you lose that spiciness. Now that the garlic has softened up, we’re going to add our tomato pasta. And a little trick, you want to use just a little bit of tomato paste once that is concentrated two times. Of course, get an Italian tomato paste because, well, they’re better. And we’re going to put the heat to low. And we’re going to let them cook. Although I’m a huge basil fan in tomato sauce, I do not recommend that you use it because the flavor is going to be overwhelming and we’re going to lose that Caribbean hinge. Now that the pasta ready, we’re going to drain the water and we’re going to add the pasta to the sauce. We’re going to turn off the heat and we’re just going to mix our pasta into the sauce. If you want a bit of spiciness, you can add some chili flakes. If not, we’re done. So, there we have it. Another delicious dish. If you guys enjoy my content, subscribe to my channel.