Shrimp and Gingery Tomato Sauce for Pasta

Name: Carolyn Geisler Hornfeld
Class Year: 1963
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

I made up this recipe on a dash home from our mountain chalet where my husband and I are waiting out the corona-virus self-isolation. Happened to have the ingredients to hand, we were ravenously hungry and both agreed this was a serendipitous invention! It tastes great and can be made easily and rapidly… Hope you agree.

Shrimp and Gingery Tomato Sauce for Pasta

Serves 2. Takes approx. 20 minutes.

12 medium-sized shrimp, cooked and shelled (I use frozen ones, thaw just before use)
300 g canned tomato sauce (basil, herb, veggie or your choice; about ¾ Barilla jar)
3 petals sun-dried tomatoes in oil
3 T crême fraîche or plain yogurt or ricotta
1 medium onion, chopped
2 large garlic cloves, minced
1 ½ inch piece fresh ginger (or to taste but don’t omit), peeled and sliced into matchsticks
spaghetti for 2
lemon oil

In about 2 T olive oil, brown the onion. When nearly done, add the minced garlic and ginger, brown another 30 s. Add tomato sauce, cut up the sun-dried tomato petals and add. Simmer a minute or two. Add crême fraîche, stir to heat. At the last minute add the shrimp and heat through. Freshly ground pepper to taste, salt if you wish. Or optionally add fresh herbs.

Meanwhile cook the spaghetti in salted boiling water, drain and divide on plates. Lightly drizzle with lemon oil. Divide the sauce onto the plates of spaghetti et voilà!

(Sorry, no photos, but not hard to visualize!!)


My own invention

Leave a Reply

Your email address will not be published. Required fields are marked *