The man in my life found some wonderful gulf shrimp to bring home the other day – at a great price too! And I decided to thaw one of the packets we had in the freezer to use for dinner.
This recipe is SUPER easy – and very quick.
Recipe to follow
You need 1 lb of thawed and cleaned shrimp – these are extra-large gulf shrimp 21-30 per pound
2 medium or 1 can diced tomatoes (using fresh – you will need to dice them)
1 – 2 cloves garlic, chopped fine
Old Bay seasoning (I used lemon pepper)
Olive oil – 2 tbsp.
Angel Hair pasta
Salt and Pepper to taste
Parmesan or Asiago cheese, fresh grated: Optional.
Dust the shrimp with the Old Bay seasoning, set aside.
Start water with salt to cook pasta.
In a large skillet on medium heat, combine garlic, olive oil a pinch of salt and a pinch of pepper. Watch carefully to be certain garlic browns but does not burn. When garlic is lightly browned, add in fresh tomatoes (diced) or the contents of 1 can of diced tomatoes that have been drained. Stir together and let cook for 3 – 5 minutes. By now, your pasta water should be boiling: add pasta.
When you have about 5 minutes left for pasta to finish – add shrimp into the tomato mixture, stirring well. When the shrimp have cooked for about 3 minutes and are pink and curled – REMOVE FROM HEAT. This is incredibly important or your shrimp will overcook . Drain pasta, reserving 1 tbsp of the pasta water. Dump drained pasta into the shrimp and tomatoes, add the pasta water, stir well.
Serve with a dash of freshly grated cheese (if you wish) and a fresh green salad.