Smoky Tomato Pasta With Shrimp and Almonds
Updated March 16, 2026
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup extra-virgin olive oil
- Heaping ½ cup sliced almonds
- 12ounces large shrimp, peeled, deveined and cut into ¾-inch pieces
- 1garlic clove, finely grated
- ½ cup finely chopped cilantro leaves
- ½ teaspoon sweet (or hot) smoked paprika
- 1lime (1 teaspoon finely grated zest plus 1 tablespoon juice)
- Fine sea salt and black pepper
- 2medium onions, halved and thinly sliced
- 2teaspoons fennel seeds, lightly crushed
- 1(14-ounce) can crushed tomatoes
- 2cups chicken or vegetable stock
- 12ounces angel hair pasta (or similar)
Nutritional analysis per serving (4 servings)
884 calories; 46 grams fat; 6 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 6 grams polyunsaturated fat; 86 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 36 grams protein; 1196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the oil to a medium saucepan over high heat. Once hot, add the almonds and fry for about 30 seconds, just until starting to turn light brown, then add the shrimp and cook for another 2 minutes, stirring occasionally, until the almonds are lightly golden and the shrimp is cooked through. Remove the pan from the heat and use a slotted spoon to transfer the shrimp and almonds to a bowl. Add 3 tablespoons of the oil from the saucepan to the shrimp mixture, along with the garlic, cilantro, paprika, lime zest and juice, and ½ teaspoon salt. Set aside.
- Step 2
Return the saucepan to medium-high heat and add the onion, fennel seeds, 2 teaspoons salt, 2 tablespoons of water and a good grind of pepper. Cook for 8 minutes, stirring often, until the onions have softened and are starting to turn golden. Add the tomatoes and cook for 10 to 12 minutes more, stirring often, until the sauce has turned a deep red and the oil has started to split. Add half the chicken stock, then tilt the pan slightly and blend until smooth using a immersion blender (or transfer to a standing blender).
- Step 3
Add the remaining chicken stock plus 2½ cups of water and bring to a boil. Add the pasta, stirring once the pasta has started to soften, then shimmy the uncooked noodles into the sauce and cook, stirring occasionally, until al dente, about 6 minutes.
- Step 4
Divide the pasta among 4 bowls. Spoon over the sauce, then top with the shrimp mixture and serve.
Private Notes
Comments
Made as written with the addition of a pinch of chili flakes in the sauce prior to blending. Really really tasty. I think I would use a little less liquid next time as the pasta was done before enough liquid had been absorbed. I was dubious before I put it all together as the pasta sauce seemed quite plain, but once the dish was complete I had no qualms at all. The juxtaposition of crunchy almonds, sweet shrimp and creamy pasta is really interesting and has a great mouthfeel. The flavours all work together too. It was not too oily as the oil emulsifies into the sauce. Not sure what is so confusing about the instructions, all was perfectly clear to me, especially after reading the article which explained much of the logic of the recipe. Can't go wrong with Ottolenghi, the man is a genius.
Re earlier comments - it is confusingly written, but I think he means to use dried long pasta and the “shimmying” is just poking at it as it cooks so that less cooked parts sticking up are submerged in the sauce.
I need clarification on this: "Add the pasta, stirring once the pasta has started to soften, then shimmy the uncooked noodles into the sauce and cook, stirring occasionally, until al dente, about 6 minutes." Anyone?
This was fantastic! Made as described but substituted orecchiete for the angel hair pasta. The combo of fennel and paprika is wonderful.
Disappointing recipe. Not quick, unnecessarily complicated, odd flavors.
Made as written, and would do so again. Next time, I’ll add the shrimp as soon as the almonds start to turn blond — they were *this* close to being burned. I’d also add about twice as much cilantro (blessed with the I Love Cilantro Gene) , and keep it out until the end. Mixing it with the acidic lime juice turned it an unattractive khaki color. A very good recipe, with excellent flavor.