Pipe Rigate with Shrimp and Tomato

A delightful and quick-to-prepare pasta dish featuring succulent shrimp and fresh tomatoes, elevated with a touch of brandy.

Cook time: 25 minutes

Servings: 4

Ingredients

• 16 raw shrimp keep heads and shells
• 3 tablespoons extra virgin olive oil
• 1 red onion chopped
• 1 tablespoon cornstarch
• 2 tablespoons brandy
• 1 tablespoon tomato paste
• 0.3 cups water 2 ladlefuls
• 2 tablespoons extra virgin olive oil
• 4 ripe red tomatoes diced
• 0 salt
• 0 freshly ground black pepper
• 11 oz pipe rigate
• 0 gallons salted water for pasta
• 0 chopped parsley to garnish

Instructions

1. Clean and shell the shrimp, keeping the heads and shells. Cut the shrimp flesh into pieces and set aside.
2. Heat 3 tablespoons of olive oil in a pan over medium-low heat. Add chopped red onion and fry gently for 5 minutes.
3. Add the shrimp heads and shells to the pan and toast quickly. Add the cornstarch and cook for 1 minute.
4. Pour in brandy and flambé to evaporate the alcohol. Stir in tomato paste and 2 ladlefuls of water. Simmer for a few minutes, then strain the liquid and set aside.
5. In a separate pan, heat the remaining oil and sauté the shrimp pieces for a few minutes. Add the diced tomatoes and cook for 2-3 minutes. Season with salt and pepper to taste.
6. Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain when al dente.
7. Add the cooked pasta to the shrimp and tomato pan, pour in the strained shrimp shell liquid, and sauté for a couple of minutes. Garnish with chopped parsley before serving.