Almond orchards flourish in the Mediterranean climate of Sicily. Here, we puree almonds with tomatoes, olive oil and other ingredients to create a delicious sauce for pasta and shrimp.
Recipe courtesy of Williams-Sonoma
Ingredients
- 6 tablespoons slivered almonds
- 1 1/4 pounds ripe tomatoes, coarsely chopped
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon salt, plus more, to taste
- 1 pound short, wide tubular pasta, or medium shells
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1 pound shrimp, peeled and deveined, with tails intact
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
- 1 In a large bowl or in the base of an immersion blender, combine the almonds, tomatoes, olive oil, water and the 1 teaspoon salt. Using an immersion blender, blend until the mixture is almost smooth, with just a few chunks of tomato remaining, about 3 minutes. Set aside.
- 2 Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.
- 3 In a large, deep sauté pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute.
- 4 Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes.
- 5 Add 1/2 to 3/4 cup of the cooking water and the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes.
- 6 Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately.
