Sarasota's Succulent Shrimp Spaghetti |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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First ... That name was given to me by my Mom. So in her honor, God Rest Her Soul, I'm keeping the name since it was her favorite dish. Well I guess you could call this spaghetti. It is my version using fresh tomatoes and herbs, white wine, garlic, sweet shallots and extra large shrimp pan sauteed. And the best part fresh pasta which really makes this dish. It isn't a difficult dish and it doesn't take very long, but it is a bit of a upscale spaghetti vs ground beef and boxed spaghetti. Definitely worth trying. Ingredients:
1 lb fresh pasta (i prefer linguini, but spaghetti or a thin spaghetti will work just fine) |
1 lb shrimp, peeled and tails removed (extra large, but large would work just fine, use what is on sale) |
1 pint grape tomatoes, cut in quarters |
4 plum tomatoes (lightly seeded and chopped) |
3 teaspoons garlic, minced |
2 large shallots, diced |
1 teaspoon anchovy, chopped (optional ( use more or less if you want) |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh parsley, chopped |
1 teaspoon dried oregano |
1 teaspoon kosher salt, to taste |
1/2 teaspoon ground black pepper, to taste |
1 pinch red pepper flakes, to taste (more if needed) |
3/4 cup dry white wine |
2 tablespoons olive oil (1 for the shrimp, 1 for the vegetables) |
fresh grated parmesan cheese |
fresh parsley |
drizzle olive oil |
Directions:
1. Shrimp - I like to saute the shrimp first and set aside. That way you are only using one pan for easier clean up. In a large sauce pan - we will be adding the pasta back into this pan along with the shrimp and sauce, so make sure it is big enough. Heat up the olive oil and red pepper flakes on medium high heat and saute until they just start to turn pink. These will go back in the sauce right at the end so you do NOT want to over cook. As soon as I see a little pink I remove them to a plate. You don't want them all curled and pink. That would be too done. No need to cover, they will reheat back in the pan. They will only take 1-2 minutes is all.
2. Sauce - Now in the same pan, add the remaining olive oil and bring to medium heat. Add the garlic, shallots and anchovy and cook a couple of minutes until they slightly soften. Don't worry - If you are not an anchovy fan once they cook up and get brown, they get almost sweet in flavor (this is also true of the anchovy paste). Much different than anchovies NOT cooked - they really add a nice flavor. Then stir in the tomatoes and cook another minute or two, just to get them started on medium high heat. Reduce to medium heat, add in the dried oregano, white wine, and a little salt and pepper and cook about 15-20 minutes until the tomatoes start to break apart. Add in the parsley and basil and bring the heat up to medium high. By now the wine has cooked off a bit and the tomatoes should have made their own fresh sauce.
3. Pasta - Remember fresh pasta takes a lot less time to cook. Bring a pot a salted water to a boil and cook according to directions. After the pasta is done, drain and set to the side. You will be adding this to the sauce in just a minute. NOTE: I always reserve a little pasta water in case you want to thin out the sauce a bit. Reserve 1 cup.
4. Shrimp - Right before the pasta is done, add the shrimp back into the sauce and let it finish cooking and reheating. It will only take a minute or two as you finish the pasta.
5. Finishing - Add the pasta to the sauce and shrimp and toss well. The pasta should soak up all the juice. If you like it a bit thinner, just add a little of the pasta water you reserved. Toss well and put in a large serving bowl. I like to finish it by drizzling a little olive oil over the top, some grated parmesan and fresh parsley.
6. Now that is my version of spaghetti with a twist. Please give it a try. Serve this with a classic caesar salad and a toasted baguette and it doesn't get any better. ENJOY!
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