This is a simple quick and easy weeknight staple I’ve been making since I was a kid. You can throw in other kinds of seafood too if you like, lobster, calamari and mussels would also be delicious but I just love shrimp so much so I usually stick with that. It’s got a mild kick of spice, a sweetness from the cherry tomatoes and a tang from the capers and white wine. Truly delicious! I would highly recommend you make this gorgeous dish.
You will need:
Generous drizzle of olive oil
2 tbsp butter (or vegan butter)
3 large cloves garlic
1 tsp Calabrian chili paste or crushed red chili flakes
Zest of one lemon
Salt/black pepper
1lb large whole peeled and deveined shrimp
1 small can of crushed San Marzano tomatoes or whole that you then smash yourself in the pan with a fork.
1 cup whole cherry tomatoes
1 cup white wine
1 cup pasta water
2 tbsp capers (optional)
Fresh parsley, finely diced
Parmesan on top (optional)
Heat your butter and olive oil in a heavy bottom pan or Dutch oven. Toss in your crushed garlic and season the olive oil for a minute with it. Do not brown. Toss in your lemon zest and then your white wine. Once the wine has reduced slightly after a few minutes of bubbling, add in your can of tomatoes and your fresh whole cherry tomatoes along with the Calabrian chili paste. Salt generously and add freshly ground black pepper to taste. Let the sauce simmer on a medium heat while you cook your spaghetti or linguine per the box directions. Once the pasta is almost cooked, remove a cup of pasta water and add it to the tomato sauce. Now drain your pasta and add in the shrimp to the sauce and cook until just pink, about 3-4 minutes. Once they are cooked, add in the pasta and toss it together. Top with fresh parsley and some Parmesan if you like or leave it plain and just add an extra sprinkle of black pepper.