Sicilian Shrimp Pasta by Heather

I'm trying to channel the warm, sunny weather of Sicily with dish.  It was another cold, snowy day in New York and I'm definitely looking forward to spring!  This dish is light and spicy, and comes together in about 20 minutes.



Ingredients:
1 lb. shrimp, deveined, and peeled
3 garlic cloves
1 shallot
1/2 cup wine
6 tbs. toasted almond slivers
7-8 plum tomatoes, roughly chopped
1/4 cup olive oil
1/4 cup water
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 box whole wheat rigatoni
3/4 cup parsley, chopped



Combine the plum tomatoes, almond slivers, olive oil, and water into a bowl.  Using an immersion blender, mix all of the ingredients together.  The first few pulses might be a little messy, so try to really stick the blender down into the bottom of the bowl in order to avoid the almond pieces flying everywhere.  Pulse until well combined, but still a little chunky; you want the sauce to have some texture.



Bring a large pot of water to a boil.  Add the rigatoni and cook until al dente, about 10 minutes.

Meanwhile, in a large saute pan, heat a tablespoon of olive oil in a pan, then add the shallot and garlic.  Cook until for about 2 minutes, until the garlic has just started to brown, then add 1/4 cup of the white wine.  Cook until reduced, about 2 minutes.  Add the almond/tomato mixture into the pan, then the rest of the wine.  Add the salt, pepper, and red pepper flakes, and stir to combine.  Bring to a light boil, then reduce heat and add the shrimp, and cook for about 4 minutes, or until pink.



Drain the pasta, and add to a large bowl.  Add the tomato mixture on top, and mix together, then sprinkle with parsley.