Fusilli with Shrimp & Tomato Concassé

Main ingredients

• 400 g fusilli
• 350 g raw shrimp, peeled and deveined
• 4 large ripe tomatoes, ~700–800g total
• 1 small onion, 80–100g, very finely diced
• 2 tbsp olive oil
• 25 g butter
• 20 g flat-leaf parsley, finely chopped
• to taste salt
• to taste black pepper, freshly ground

Optional

• 1 garlic, small, very finely minced — for more depth(optional)

Prepare the tomato concassé

1. 1

   Bring water to a boil. Score a shallow cross at the base of each tomato. Blanch for 20–30 seconds, transfer to ice water, then peel.

   3mlarge pot
2. 2

   Cut tomatoes into quarters, remove seeds and excess watery pulp. Dice the flesh into small cubes (5–7mm). Place diced tomato on paper towel for 10 minutes to remove residual moisture.

   12m

   Removing seeds and watery pulp is essential. Otherwise the butter-emulsified coating will break and become thin.

Cook the pasta

1. 3

   Boil 400 g fusilli in well-salted water until just al dente. Reserve 100ml pasta water before draining.

   10m

   Reserve the pasta water — you'll need it to emulsify and create a light gloss.

Cook the shrimp

1. 4

   Heat 2 tbsp olive oil over medium heat. Add 25 g butter and let it foam. Add shrimp in a single layer and season lightly with salt. Cook about 1 minute per side until just opaque. Remove shrimp and set aside.

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   Do not overcook the shrimp — they will be returned to the pan later. Overcooking makes the dish dry and rubbery.

Build the base and combine

1. 5

   In the same pan, reduce heat slightly. Add diced onion with a small pinch of salt. Sweat gently for 3–4 minutes until translucent. Do not brown. If using garlic, add for the last 30 seconds only.

   4mmedium-low

   Tip: Onion must be finely diced so it integrates into the dish rather than sitting separately.

2. 6

   Increase heat slightly. Add diced tomato. Cook for 2–3 minutes only — you are warming and concentrating slightly, not making a sauce. If it looks dry, add 1–2 tablespoons of reserved pasta water.

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   Do not cook the tomato too long — you want brightness, not a stewed flavour.

3. 7

   Return shrimp to the pan. Add drained fusilli. Toss gently to coat in the olive oil–butter juices. If needed, add a small splash of pasta water to emulsify and create a light gloss.

   2m

Finish

1. 8

   Turn off the heat. Fold in the chopped parsley. Adjust salt and black pepper. Serve immediately.

   1m