What does that have to do with this Shrimp Pomodoro? Well I got the shrimp, olive oil, and parmesan there each for a great price. The per serving price on this dish was very low as I grew some of the tomatoes and got a large beefsteak for free from a coworker. I even used broth saved from slow cooked chickpeas this past weekend. Even if you aren't purchasing in bulk, this recipe is great and affordable as most pasta dishes help you spread the cost per serving. This recipe is adapted from Pinch of Yum's Garlic Butter Shrimp Pomodoro.
* 1/2 lb shrimp, devined with shrimp and tails removed
3. Add the tomatoes and vegetable broth and simmer for 15 minutes. The sauce will thicken and reduce.
4. Meantime add the pasta to the boiling water and cook al dente as directed on the package. Drain leaving about 1-2 tbsp of pasta water in the pot with the pasta. Set aside the pasta until the sauce is ready.
5. Add the butter and basil to the sauce and stir till combined. Taste the sauce and adjust the seasoning if needed.
6. If you'd like to reduce it more let it simmer a bit before adding the pasta. Once ready, add the shrimp and pasta to the pot tossing to combine. Let the pasta and shrimp sit in the sauce on low for a minute or two to mingle the flavors.
7. Serve warm with a sprinkling of parmesan.