We were fanning through a food magazine last week and our page turning was ground to a halt by the sight of seasoned shrimp on a thick bed of pasta.
Yeah. Give. Want.
Then we started looking at the recipe. It was slightly complicated side for our tastes. We dumbed it down and made it fool proof.
Ray-Ray wanted to add things like anchovies, capers and dry vermouth. Yeah, it’s probably good. But it’s not Feaston’s bag.
So we tossed those ingredients. Ciao. We added a few others. Here’s what you need:
- Box of pasta (your choice)
- Shrimp to match appetite
- At least four Roma tomatoes (sliced)
- Three cloves of garlic
- 2 tsp Old Bay seasoning
- Crushed red pepper to taste
- 1 tsp zest of lemon
- Olive oil
- Red table wine
- Fresh basil leaves (or dried)
Cook the pasta according to the directions on the box. While that is doing it’s thing, grab the shrimp (defrosted, no tails, medium-sized), lemon zest and Old Bay. Toss it all in a medium bowl.
Over at the stove in a large frying pan, heat enough olive oil to cover the bottom. You want it on low-medium. While that’s warming, get the garlic and crushed red pepper.
After that has sauteed a touch, add the sliced tomatoes and a dollop of red table wine. We added the wine as an impulse thing. We loved it, but it’s not necessary.
Last step. And it’s important. USE A SEPARATE FRYING PAN TO COOK THE SHRIMP. You need to cook the shrimp at a higher temp and it will burn your lovely garlic and red pepper. Once the shrimp are pink, we’re fini!
Toss it all together in a large bowl. We dusted ours with a helping of Parmesan cheese and some fresh basil leaves.
And then we ate the crap out of it.