Sautéed Shrimp with Angel Hair Pasta
By Charlie Burke
www.TheHeartofNewEngland.com
After all the preparation and cooking for Thanksgiving, simpler, lighter meals are appreciated. We always have frozen shrimp on hand for quick meals or impromptu entertaining, so this quick dinner was made without having to make a trip to the store.
I prefer sautéing or grilling shrimp with their shells on because they retrain moisture lost when cooked shelled. Shrimp are sold by “count”, meaning the number of shrimp of a specific size in a pound, and these 9 – 12 count are about the largest available. Certainly the best size for grilling, they also have a moist, crunchy texture when sautéed over high heat.
Scampi, a different species found in the Mediterranean, are even larger and customarily are cooked with garlic and white wine in Italy. “Shrimp scampi,” then, is a misnomer meaning shrimp cooked in the manner of scampi. Most of the time I use only the basic ingredients topped with a little chopped parsley, but if I want to vary the recipe I use whatever variation fits the season, adding basil and chopped fresh tomato or sweet red pepper in the summer and here using a bit of tomato paste and red pepper flakes. Because it can be prepared quickly, is packed with flavor and makes a satisfying yet light dinner, some rendition of shrimp with garlic sautéed in olive oil is my usual answer to “what’s for dinner” when nothing else has been planned.
Two servings:
10 large shrimp, or 12 ounces smaller size, deveined but with shells on
5 medium cloves garlic, chopped
¼ cup extra virgin olive oil
1 ½ teaspoon tomato paste
6 ounces thin pasta
Pepper flakes
½ cup dry white wine, such as Sauvignon Blanc
½ cup, or more, pasta water
Kosher or sea salt and freshly ground pepper
In a large pot bring 3-4 quarts of water to a boil and add 2 tablespoons of salt. Cook pasta for 4-6 minutes. Save 1 cup of pasta water and drain pasta when it is slightly underdone (it will finish cooking from retained heat). Return pasta to pot and toss with a tablespoon of olive oil.
Heat a heavy sauté pan over high heat then film bottom with olive oil. When oil shimmers, add shrimp. When the meat in the lower half of the shrimp is just opaque, turn and cook second side until opaque. Remove shrimp to a plate, add garlic and a little more oil and cook for a minute or two until garlic starts to color. Do not let it brown.
Add ½ cup pasta water and ½ cup wine, a pinch of pepper flakes and the tomato paste and reduce by one half, scraping any fond from the bottom of the pan. Return shrimp to the pan and add pasta, stirring to mix sauce with the pasta. Add salt and pepper to taste. If pasta appears dry, add small amounts of olive oil and reserved pasta water until pasta is shiny. The pasta should be moist, but there should be little, if any, sauce pooling on the pan.
Serve with a salad and crusty bread for a simple meal that will be appreciated by family and guests. A full bodied white wine, such a dry, un-oaked chardonnay would go well. Using this basic recipe you can vary it according to your own taste and what’s available. Butter can be substituted for the oil or a small amount added at the end, and a couple of tablespoons of chopped parsley topping the pasta add color and a fresh taste.