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Printed Book:

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Shrimp Penne with Tomato Mint Sauce

Score an X on the bottom of tomatoes and blanch them in boiling water for about 15 seconds, until skins loosen. Drain tomatoes and cool. Remove skins, cut each in half horizontally, remove seeds, and slice into strips. Sprinkle sea salt into a large pot of boiling water. Add pasta. Cook according to package directions until 'al dente'. Drain pasta, but reserve 1/4 cup cooking liquid.

 

In a skillet, heat olive oil over medium-high heat. Add garlic, fennel seeds, hot pepper flakes and sea salt. Sauté for 2 minutes. Add tomatoes, parsley, mint and cooking liquid. Simmer for 20 minutes. Remove from heat. Pulse in a blender until smooth with chunks. Return sauce to skillet. Over medium high heat, add shrimp, capers and lemon juice. Simmer for 6 minutes. Stir in pasta. Simmer another 4 minutes. Divide between four plates and serve.

Ingredients:

1)

shrimp, peeled and de-veined : 16 oz

2)

gluten-free penne : 16 oz

3)

sea salt : 1 teaspoon

4)

Roma tomatoes : 5

5)

olive oil : 3 tablespoon

6)

garlic cloves, minced: 4

7)

fennel seeds : 0.5 teaspoon

8)

hot pepper flakes : 0.25 teaspoon

9)

sea salt : 0.5 teaspoon

10)

parsley, chopped : 0.25 cup

11)

mint, chopped : 0.25 cup

12)

pasta cooking water : 0.25 cup

13)

capers, drained : 2 tablespoon

14)

lemon juice : 4 teaspoon

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