Last week I splurged and bought the $17.99 frozen Wild Argentinian Red Shrimp from Trader Joe’s. They don’t always carry them at my local Trader Joe’s, so I usually pick a bag up if I can spot them. I suppose it’s a high price tag for TJ’s, but a pound of frozen shrimp goes a long way when you’re cooking for one. I usually use 4 shrimp for one meal since they’re so big, or double it up if I plan on having leftovers. To defrost, place how ever many shrimp in a sealed ziploc bag and put in a large bowl of warm water for about 30 minutes, or until no longer frozen. Then cook and use in a salad, stir fry, as an entree, or in a pasta.
Last night I was in the mood for something tomatoey, so I decided to make Shrimp Fra Diavolo. In place of canned crush tomatoes, I picked up a pint of assorted cherry tomatoes at my local farm stand, along with some fresh basil. The rest of the ingredients were on hand, and I even got to use a mini bottle of Limoncello that I had been saving for some sort of Italian occasion!
- 2 TB olive oil
- 1/2 lb jumbo shrimp (about 8), peeled and deveined
- 6 oz dried linguine
- 3 garlic cloves, sliced
- 1 tsp red pepper flakes
- 1/4 cup Limoncello
- 1/4 cup dry white wine
- 1 pint cherry tomatoes, halved
- 1 tsp fresh lemon juice
- 1/2 tsp salt-free Italian seasoning
- 10 basil leaves, julienned
- Kosher salt and freshly ground pepper
- Parmesan, for serving
Set a medium-sized pot of water to boil. Once boiling, add linguine and cook for 8 minutes. Strain and run a bit of cold water over the pasta to keep from sticking. Set aside in strainer.
Meanwhile, heat olive oil in a nonstick pan over medium-high flame. Generously season shrimp with salt and pepper. Once the pan is hot, sear shrimp for two minutes on each side. Add garlic and red pepper flakes and sauté for 30 seconds, then transfer shrimp to a plate.
Add Limoncello and wine, then stir in tomatoes. Add lemon juice and Italian seasoning and sauté for 3 minutes. Crush the tomatoes using a slotted spoon, and cook for another 3 minutes. Taste for seasoning, and add salt and pepper if needed.
Add shrimp back into the pan and toss to coat with sauce, then add pasta and toss to combine. Top with basil and serve with grated parmesan.
I enjoyed this meal with the white wine that I used to make the sauce, Navarro Vineyards 2012 Mendocino Chardonnay. It’s light and bright with subtle oak flavors and hints of citrus; very adaptable in regards to pairing with food. I was very pleased with this pick since I didn’t have a lot to choose from – most of my wines are packed up for my impending move to Napa… but that’s another story.