Thursday, July 31, 2008

i practically sacrificed a finger for this pasta

An incredibly easy and reasonably healthy weeknight dinner, despite the fact that I stabbed myself in the finger with a shrimp tail and I think I got a piece of shell stuck in there because it hurt for days until the skin peeled off and the spot disappeared. It is exactly what it looks like - pasta, shrimp, grape tomatoes, basil, garlic, oil. This one took less than 15 minutes, but the complexity of flavor that the grape tomatoes take on when cooked just enough makes it taste much more developed that it actually is. Recipe after the jump:

1 lb whole wheat penne
3 tbsp extra virgin olive oil
1 lb medium shrimp, peeled and deveined
2 garlic cloves, peeled and smashed but still intact
1 pinch dried hot pepper flakes
3/4 cup dry white wine
1 pint grape tomatoes, halved
1 small bunch fresh basil, chiffonaded
salt and pepper, to taste

Bring a large pot of heavily salted water to boil, add the pasta and cook according to package directions. In a large heavy skillet or saute pan, heat 2 tbsp olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, or until it just starts to turn opaque, but are not fully cooked through. Remove the shrimp to a plate. Add the remaining tbsp of oil, the garlic and the hot pepper flakes and let sizzle for about 1 minute. Turn the heat to high and add the white wine, allowing to simmer until just starting to reduce. Add the tomatoes and saute for 2-3 minutes until the tomatoes start to soften and give off their juices. When the pasta is cooked, drain, reserving some pasta water, and add to the skillet with the tomatoes. Add back the shrimp and toss to combine. If the sauce is too dry to coat the pasta, add a bit of the pasta water and allow to simmer and reduce into a sauce. Season with salt and pepper and top with the basil. Drizzle lightly with extra virgin olive oil to serve.

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