Shrimp on Shrimp & Pasta

The goal of Sunday is to leave my home as little as possible.
Mark Morris

Adapted from Ruth Reichl’s Lost Recipes from Save me the Plums 4 this shrimp recipe was easy, delicious and adapted from a Marcella Hazan version using just a few ingredients, shrimp, white wine, smashed garlic cloves, good quality tomato paste, salt, pepper, and parsley.  Besides flipping the shrimp cooking instructions I added a pinch or two of red pepper flakes.

I skipped slicing the shrimp in half because half of it was going to be chopped and as for the rest, we like a good bite of shrimp not half of a shrimp.  As for cooking the shrimp, I heat the oil and garlic until fragrant, removed it from the pan, sautéed the shrimp for a few minutes in the oil, and removed it to a bowl until time to add it back to the hot cooked sauce.  I did process half of it and it also sad on the side until the sauce was finished.  The recipe instructions are below…Mike likes a bit more sauce so I added another tablespoon of the tomato paste and another 1/4 cup of wine.   Since I pre-sautéed the shrimp, I just continued with the sauce instructions and when finished I tossed the chopped shrimp and whole shrimp back into the sauce to heat through.

Shrimp on Shrimp (Celebration) Pasta

1 pound medium-sized wild shrimp in the shell
1/4 cup olive oil
3-4 garlic cloves smashed
2 tablespoons tomato paste plus another 1/2 tablespoon if you pre-sautéed the shrimp
1/2 cup white wine
3/4 cups cream
salt and pepper
Chopped Parsley
*Optional pinches of red pepper flakes

Shell the shrimp, rinse them well and dry them completely with paper towels *Optional season with Prudhomme’s Seafood Magic before sautéeing

Put the olive oil in a large saucepan over medium heat.  Add the garlic and cook for a minute or so, until fragrant, about 2 minutes in all.

Stir the tomato paste into the wine and add it, very carefully to the pan.  Cook for about ten minutes, stirring from time to time.

Add the shrimp, salt, and pepper and cook for a couple of minutes, stirring, just until the shrimp turn pink and lose their translucency.  Take the pan off the stove.

Remove all the shrimp from the pan.  Put half of them into a food processor, puree them and add them back to the pan.  Cut the remaining shrimp into bite-sized pieces and set aside.

Add the cream to the pureed shrimp and cook, stirring for a minute or so, until the cream warms and the sauce thickens.  Taste for seasoning. Add the remaining shrimp, quickly toss with a pound of cooked spaghetti and serve to 4 people.
Garnish with extra chopped parsley

http://ruthreichl.com/ruths-words/