Shrimp and pasta… did I mention that Stop and Shop has a sale on shrimp. Well, here’s a nice quick shrimp and pasta dish that works best when the shrimp are of a medium size rather than those super-jumbo ‘revenge of the shrimp’ size crustaceans they are farming these days.
Here’s what you’ll need:
• 1/4 cup olive oil
• 1 lb peeled and deveined medium shrimp
• 4 large garlic cloves, left unpeeled and forced through a garlic press
• 1/2 teaspoon dried red-pepper flakes
• 1/2 cup Duck Walk white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3/4 lb linguini
• 1/2 cup chopped fresh flat-leaf parsley
• Romano and / or Parmesan cheese for garnish
Bring a 6- to 8-quart pot of water to a boil with a shake or two of sea salt.
Now, heat the oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté shrimp, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add the garlic, red pepper flakes, wine, salt, and pepper to oil remaining in skillet and cook over high heat, stirring occasionally, about a minute or so. Then, add the butter to skillet, stirring until melted; this is the sauce to which we will add the shrimp. So, stir in shrimp, combine thoroughly and remove skillet from heat.
While making the shrimp sauce, cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. Plate it up and garnish with shaved Romano or Parmesan cheese.
Serve this with the rest of that Duck Walk wine, and enjoy a sunny dinner out on the porch.