Quick and easy, truly! Sauce is made in less time that it takes to cook pasta. I know, many recipe writers state that but this time I can attest it’s true!
shrimp, Frozen are fine, defrosted under running water (takes about 5 minutes or less)
garlic cloves, 2 minced
tomatoes, 2 small-ish, cut into chunks, or equal amount of cherry tomatoes, halved
nduja, 1 oz (no need to cut up; it will dissolve to create a luscious sauce)
lemon zest, and perhaps some juice
fresh basil or parsley, chiffondade
pasta, such as campanelle, 2 oz per person
Defrost shrimp under running water.
Put up large pot of water to boil for pasta.
Peel and devein shrimp. Mince garlic. Cut up tomatoes into large chunks. Slice off a hunk o’ nduja.
Directions: When water boils, add salt and pasta. Stir, bring to boil and cook in usual manner.
Heat sauté pan over medium-high heat, add olive oil, and then garlic and shrimp. Cook, stirring about 2 minutes. Add: tomatoes, nduja and lemon zest. Cook, stirring about another 4 minutes or so. If it’s dry, add in lemon juice. Cover and let sit waiting for pasta to finish cooking.
Dump the pasta into the sauce and give it a stir.
Chiffonade some basil if it’s handy. Otherwise parsley is good too.