I have to tell you that it feels good to want food again and feel like creating some! That was a rough one! LOL! We both had it…upper respiratory guck with body aches and fever…no fun! So…it’s good to be back in the kitchen again!
This week, I’ve made Linguine with Shrimp, from a different Giuliano Hazan cookbook, Every Night Italian. Although the recipe doesn’t appear in Thirty Minute Pasta, it still requires only 30 minutes to put together. That 30 minutes will yield lots of compliments afterward…so relax and enjoy!
The recipe calls for just a few ingredients…tomatoes with a flicker of red pepper flakes, garlic, olive oil for the pan, linguine, cream and shrimp. That’s all. It goes together really fast and it was wonderfully creamy and full of full tomato flavor. I did depart from the recipe ever so slightly… I found I had no linguine in the pantry, so I used fettuccine. It was a little heavy, but the sauce was solid enough to hold up to it. The other departure had to do with subbing home canned tomatoes for insipid, out of season tomatoes from the grocery. I have San Marzano tomatoes canned from last summer. I don’t hesitate to use them!
This sauce is close to a vodka sauce, but not quite. It’s incredibly creamy rich, and so full of tomato flavor, with just a hint of garlic and underlying heat that stays in the mouth just a tiny bit. We both really enjoyed this dish, and agreed it was a keeper. I keep frozen shrimp around…usually uncooked so I can cook them fresh and the way I want to…so this works together in mere moments. In the time it takes to heat cold cooked shrimp in the sauce, you could be having fresh. It’s that quick. I wouldn’t hesitate to serve this to guests. It’s really light in flavor and without tremendous spice or oil. The cream in the sauce is minimal…just enough to change the color and texture. Make this. Eat it with a friend or loved one, and let them pat you on the back…you deserve it!
Look Who’s Cooking!~
Welcome to our newest guest chef, Chaya from Bizzy B. Bakes! Chaya just found us, and we’re thrilled to have her join up with us! Her first dish is Fettuccine with Zucchini and Onions. Yumm!! Chaya uses alternative pasta which is gluten free. Chaya…it’s great to have you with us! I can’t wait see what you select to cook next! The recipes in this book are indeed, low in fats, and full of fresh flavors! I got hooked when I had way too many tomatoes all coming ripe at one time. I could manage to avoid canning on a work night by cooking up a batch of something with a tomato sauce. We fell in love! I hope you do too!
Anyone else out there this week? Let me know…I’ll add your link as well!
Until next week…Let’s remember our friends in New Zealand, and in Christchurch in particular…so many have lost so much…