Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic (minced)
  • 1 cup cherry tomatoes (fresh, quartered)
  • 15 ounce canned tomato sauce
  • 14.5 ounce canned chicken broth
  • 2 tablespoons fresh basil (julienned, (divided))
  • 1 pound shrimp (fresh or frozen, peeled and deveined)
  • Kosher salt and freshly cracked black pepper (to taste)
  • ½ pound Farfalle
  • Parmesan cheese (freshly grated for serving, optional)

Instruction

  • Thaw the shrimp, if using frozen shrimp.Peel, devein and rinse the shrimp.
  • In a deep skillet with a lid, heat the oil over medium-high heat. Add the garlic to the hot oil and saute long enough to season the oil, about 1 minute DO NOT BROWN! Garlic gets bitter as it browns - blek!Add in the tomatoes and cook for one minute more.Next, add the tomato sauce and chicken broth. Bring to a boil; simmer for two more minutes.Add one tablespoon of fresh basil to the skillet. Cover and simmer over low heat, while preparing the pasta.
  • Meanwhile, boil water for the Farfalle. Once the pasta water is boiling drop in the pasta and drop the shrimp into the broth mixture.
  • Boil the pasta per the instructions, except drain the noodles 2 minutes before the set time. Drain the pasta and immediately add the pasta to the broth mixture. Continue to cook for about 5 to 10 minutes so that the noodles fully cook and absorb some of the rich shrimp flavored broth.
  • Spoon the Pomodoro into a bowl. Sprinkle with freshly grated Parmesan cheese and fresh julienned basil.