Trader Joe's Lemon Torchietti with Shrimp and Tomatoes
Using Trader Joe's wonderful lemon Torchietti and combined it fresh cherry tomatoes and the flavorful Argentinian Red Shrimp and lots of garlic and herbs. This comes together in about a half hour
Ingredients
- 1 box Trader Joe's Lemon Torchietti
- 8 tbsp Olive Oil
- 1 lb Peeled and deveined Shrimp Thaw it ahead of time
- Salt
- 3 Garlic Cloves, large and chopped
- 1 tsp Trader Joe's Aglio Olio Seasoning
- 1 pinch Red Pepper Flakes
- 2 lbs Cherry Tomatoes
- ΒΌ cup Dry white wine
- 1 cup Chopped Parsley or Basil or both
- Zest from one lemon
- Black Pepper to taste
Instructions
- In a large skillet, heat 2 tbsps of olive oil over medium. Add the thawed shrimp, and 1 teaspoon salt and cook, stirring a few times, until just pink all through. Transfer the shrimp to a bowl and set aside. Clean out pan.
- Add the rest of the olive oil, 6 tablespoons, and the garlic to the large skillet. Cook on medium low until just starting to turn golden and fragrant. Do not burn. About four minutes. Add the Aglio Olio and red pepper flakes. Stir and cook until all is fragrant. Turn up the heat to medium and add the cherry tomatoes and 1 teaspoon of salt. Add the wine.
- Cook the cherry tomatoes, stirring every few minutes, until they breakdown and make sauce, 25 to 30 minutes. While the tomatoes cook, bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until, about 10 minutes
- Put the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning. Add lemon zest.
- Put the pasta pot next to the saucepan and transfer the pasta to the tomatoes and shrimp with tongs or pasta fork. Remove the pan from the heat, add the herbs and toss well. Season with black pepper to taste and serve.
Notes
You can use almost any pasta shape you like but the Lemon Torchietti really pairs well with the tomatoes and shrimp in this dish. If you don't have the Aglio Olio seasoning, just use some Italian Seasoning.