Shrimp Cherry Tomato
1 Jar of Monte’s Sauce
1lb of Shrimp
1lb of Pasta
1 Clamshell of Cherry Tomatoes
½ Cup Heavy Cream
In a large pot, boil water to salinity of the sea.
Butterfly, devein and de-shell the shrimp (reserve shells.)
In a sauce pan, saute shells in olive oil until shells change color.
Remove shells with a slotted spoon, leaving oil behind.
Add butterflied shrimp to pan until sauteed & pink - set aside on a plate and cover with tin foil to keep warm.
Rinse and add your cherry tomatoes into remaining oil, add salt and continue tossing in oil until they begin to pop.
Add 1lb of pasta to salted water when it comes to a boil.
Add 1 jar of Monte’s Sauce to the pan.
Stir in ½ cup of heavy cream until consistent and pink. (Optional)
When al dente, with a slotted spider spoon or tongs (if using long pasta) transfer your pasta directly to your sauce.
Add a small ladle of your salty starchy pasta water to your sauce.
Add shrimp to pasta and sauce and stir gently until fully cooked and pasta is well coated.
Plate, garnish with available fresh herbs and serve.