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Shrimp with Tomatoes, Garlic Créme Fraiche & Pesto

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium
Ingredients

1 large garlic clove, minced & mashed into a paste with 1/2 teaspoon salt
1/2 cup créme fraîche or sour cream

8 ounces gf pasta

1 Tablespoon olive oil
1 garlic clove, minced
1 pound large shrimp, peeled & deveined

1 recipe Basic Pesto (or good quality pre-made gf pesto)

4 medium tomatoes, peeled, seeded & chopped
Directions
In a small bowl, mix together garlic paste and créme fraîche or sour cream. Cover and refrigerate for 2 hours. Force mixture through a fine sieve over a small bowl. (This can be done 1 day ahead of time. Let cream come to room temperature before serving.)

Prepare the pasta according to package directions. Drain.

Cook the chopped tomatoes in a wide non-stick skillet over medium heat until they thicken slightly into a light sauce; about 10 minutes. Season to taste with salt and freshly ground black pepper.

Heat olive oil in another skillet over medium heat. Add the garlic; sauté for 30 seconds. Add the shrimp; sauté for about 3 minutes or until they are pink and opaque. Season with salt and freshly ground black pepper.

Toss the pasta with 1/4 cup of pesto. Divide the pasta among 4 pasta bowls. Top each portion with shrimp. Spoon the tomato sauce over and around the shrimp. Spoon some pesto around the shrimp and drizzle with garlic créme fraiche. Serve immediately.
Tips
We used Tinkyada pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.
Recommended Tools
#533 Tinkyada Fettucine
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