Seeing those yellow tomatoes got me hungry for one of my favorite all-time summer dinners, Yellow Tomato Shrimp fra Diavolo. I'm so excited about it, I'm going to share the recipe here! People rarely think of using yellow tomatoes for sauce, but you absolutely must try it! Their textures and flavors lend them particularly nicely to seafood. In this case, shrimp.
2 T. olive oil
3/4 pound peeled, deveined shrimp
3 garlic cloves, roughly chopped
1 T. fresh parsley, chopped
1 tsp. crushed red pepper
2 T. chopped basil leaves (pistou used here)
2-3 large yellow tomatoes, chopped (pineapple used here)
salt and pepper to taste
1 pound fun-shaped pasta
- Prepare the water for boiling the pasta. If the pasta takes 8 minutes to cook, begin when you start the tomato sauce.
- Heat the olive oil in a large saute pan over medium-high heat. Add the shrimp, the garlic cloves and the crushed red pepper flakes. Cook until the shrimp begins to turn bright orange - about 1 minute. Remove the shrimp from the pan.
- To the hot and garlicky pan, add the chopped tomatoes and cook on high until the tomatoes have cooked down a bit and are a nice chunky sauce consistency - about 8 minutes. Sauce may be a little soupy, but this is fine. Add garlicky shrimp and chopped parsley and basil to tomatoes. Stir to combine. Season with salt and pepper to taste.
- Drain al dente pasta, divide amongst the bowls and top with the tomato sauce. A little shaving of parmesan cheese also goes nicely with this, as does a really oaky red wine. Enjoy!