Shrimp is great when you need a relatively quick weeknight meal. Not only does it cook quickly, it is very versatile in how it can be cooked and the sauces it can be cooked with from a simple browned butter garlic sauce to a tomato based sauce like the one I made tonight. Here’s what I did:
1 pound peeled and deveined shrimp (26/30 count)
4 – 6 cloves of garlic, minced
¼ cup unsalted butter
¼ cup heavy cream
15 oz can of fire-roasted tomatoes, diced
Cayenne pepper to taste
8 ounces Farfalle pasta
Freshly shredded Parmesan for serving
Cook pasta according to directions to al dente.
While pasta is cooking, melt butter on medium heat in large skillet and sauté garlic. Add shrimp and cayenne and cook 2 to 3 minutes on one side. Turn shrimp and cook 2 minutes longer on other side. Remove shrimp from pan and set aside. Add tomatoes to pan and cook until liquid is reduced by about half. Add cream and cook 4 to 6 minutes longer. Reintroduce shrimp to sauce and remove from heat.
Divide farfalle in pasta bowl, top with shrimp and sauce, and shred Parmesan on top.
Seafood plays an important part in the Italian diet; especially in the southern regions. Here is a simple, quick recipe that uses shrimp but can also use langoustines which is a small lobster. It also contains yaki nori which is a roasted seaweed that most people will recognize from sushi. When you first taste this dish you are greeted with a sweetness coming from the cherry tomatoes which is then replaces with a bit of spiciness.
½ cup extra-virgin olive oil
3 cups cherry tomatoes, quartered
1 tsp. crushed red chile flakes
4 cloves garlic, thinly sliced
1 lb. jumbo shrimp, peeled and deveined
11/2 cups dry white wine
Kosher salt, to taste
10 oz. spaghetti
2 tbsp. finely chopped parsley
1 sheet yaki nori (roasted seaweed), cut in slivers; optional
Juice of 1 lemon
Freshly ground black pepper, to taste
Heat ¼ cup oil in a 12″ skillet over medium-high heat. Add tomatoes, chile flakes, and garlic; cook, stirring, until soft, about 6 minutes. Add wine; cook until reduced by half, about 6 minutes. Add shrimp; cook, turning once, until just pink, about 3 minutes. Meanwhile, bring a large pot of salted water to a boil; add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving ¼ cup cooking water, and add pasta to skillet along with cooking water, remaining oil, parsley, nori, and juice; cook, tossing, until sauce thickens, about 5 minutes. Season with salt and pepper.
It seems shrimp was put on this earth simply for those nights when you need to whip up something quick and shrimp scampi has to be the easiest ways to cook shrimp. A little butter, a little lemon juice, garlic and parsley and in minutes you have a dish with a deceptive, light elegance. Here is what I did tonight:
1/3 cup butter
1 to 1 ½ pounds large shrimp, peeled and deveined
6 to 8 cloves of garlic, minced
1/3 cup chopped fresh parsley
1 red onion sliced thin and halved.
Juice from ½ lemon (Approximately 2 to 3 tablespoons)
Salt to taste
In a large skillet, heat butter over medium heat and sauté garlic until aromatic and just begins to soften. Add shrimp and cook until it begins to turn pink about two minutes. Turn shrimp and cook additional two to three minutes. Remove shrimp from pan and set aside.
Add onion to pan and sauté until soft and almost translucent. Return shrimp to pan. Add lemon juice and parsley and season with salt. Stir well. Remove pan from heat and serve immediately over angel hair or similar pasta or simply just eat.