Fresh tomato sauce made with the last of the garden’s goods and a healthy dose of basil and thyme get just a bit of zip from chipotle peppers that make for a delectable compliment to perfectly cooked shrimp.
Shrimp in Spicy Tomato Sauce
6 medium tomatoes, stems removed and cut into quarters
2 Tbsp. olive oil, divided
1 Tbsp. butter
1/2 medium white onion, diced
2 tsp. minced garlic
1 Tbsp. white wine vinegar
1 chipotle pepper, chopped fine + 1 Tbsp. adobo sauce
1 package Ernessi Farms Basil, cut in chiffonade
1 Tbsp. Ernessi Farms Thyme, leaves removed from stems
1 Tbsp. sugar
Salt and pepper, to taste
1 1/2 pounds shrimp, peeled and deveined
Angel hair pasta, prepared according to package instructions
- Preheat oven to 425 degrees. Arrange tomatoes in an even layer on a baking tray and drizzle with one tablespoon of the oil, sprinkle with sale and pepper. Bake tomatoes in preheated oven for 10 – 15 minutes, until soft and tender.
- While the tomatoes cook, begin prepping the rest of the sauce. Heat the remaining oil and butter in a large sauce pan. Add the onions and cook 4 – 5 minutes, until onions are tender and translucent. Add in garlic and stir, cooking until fragrant, about 1 minute. Pour in white wine vinegar, chipotle pepper, and adobo sauce, stirring to combine.
- When the tomatoes are roasted, transfer to the sauce pan and break apart slightly with the back of a wooden spoon. Stir in basil and thyme.
- For a smooth sauce, pulse with an immersion blender. Cook for five more minutes to allow flavors to mingle and meld, stirring in sugar and additional salt and pepper, to taste.
- Add the shrimp to the sauce and cook through, about 5 minutes, stirring halfway through.
- Remove from heat and stir in prepared pasta.
- Serve immediately with extra basil for garnish.