Pasta, Shrimp, light chilli tomato sauce recipe

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  • Serves 4
  • 5 mins to prepare and 15 mins to cook
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Customer recipe by Shane Smith
Added 51 months ago

Diced chive to serve Bring a pot of water to the boil, salt and a splash of oil. Cook according to packet. Bring your rapeseed oil to a gentle heat, add in your onion, garlic, pine nuts, red pepper. Fry them off gently but keeping a nice bite in the peppers. Add the tomato purée, basil and cook with a splash of water from your pasta pot if necessary. Add the cream. Heat a separate pan and fry the shrimp off for three to four minutes max, season. Add to your sauce. Drain your pasta, reserving some of the water to loosen the sauce if necessary. Finish with some hard Italian cheese

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 400g fusilli pasta
  • 300g Shrimp
  • 1 onion
  • 1 red pepper
  • 1-2 cloves of garlic crushed
  • 1/2 medium red chilli
  • 50g pine nuts
  • 1 tbsp Tomato puree
  • 2 tspn dried basil
  • 50ml Double cream
  • 20g butter
  • 50ml Rapeseed oil
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