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This is one of my go to quick and easy recipes. I use wild caught shrimp whenever possible. If frozen, they thaw in just a few minutes in a bowl of cold water. It usually takes longer for the pasta water to boil, than to assemble this dish from start to finish. It’s a great weeknight dish or pretty enough for company!
20 or so Large shrimp peeled & deveined
1 pound linguine or other pasta
25 or so cherry tomatoes halved
5 cloves minced fresh garlic
¼ cup extra virgin olive oil plus more to finish.
½ cup white wine (optional)
1 pinch red pepper flakes
3 tsp fresh chopped flat leaf parsley
Salt and pepper to taste
½ cup reserved pasta water
Fill a large pot with water, add 1 heaping tablespoon of coarse salt and set to boil. Meanwhile prepare your shrimp, peeling and deveining if necessary. Pat them dry with a paper towel and set aside. Assemble and prep the other ingredients while waiting for water to boil. This is a great time to pour yourself a ½ a glass of wine since you need it for the recipe anyway. When the water boils. add the pasta and stir after a few seconds so it doesn’t stick. Now make the “sauce”. Heat a large skillet on medium high add the olive oil, garlic and pepper flakes and stir. As soon as the garlic turns a pale golden color and is fragrant, add the tomatoes, a pinch or two of kosher salt a few turns of the pepper mill and stir careful not to burn the garlic. Cook the tomatoes about 2 minutes. Check you pasta careful not to overcook it. Drain the pasta but reserve ½ cup of the starchy pasta water. Add the shrimp to your skillet and cook about 1 minute on each side. Shrimp can easily turn rubbery if you overcook it so don’t walk away. Add the wine (if using) and parsley. Taste and adjust seasoning. Turn off heat and add drained pasta and the reserved water right into the skillet. Stir and drizzle with a bit more olive oil to finish.
Serves. 4