Hello, Happy Monday Night Football to you, I’m sure you’re watching the game, you took a break at halftime just to read this blog right, right? Ok, so maybe it could just be me, but it’s such a therapeutic experience watching it on Monday night. Monday is well you know, Monday and its something to look forward to at the end of your work day. It really doesn’t matter who’s playing, I’ll watch it. So being that football is on, I don’t really want to be cooking for too long, actually I don’t like to be cooking too long any night. I really like cooking for people, I enjoy great food and sharing with special people, but being in a kitchen for over an hour for one dinner is not much fun, unless its Thanksgiving.
So tonights meal hit on all those buttons, tasty, quick, healthy and delicious! It’s not the typical football fare, but I felt like eating a good meal. And the first 3 words of the dinner are enough to get my tongue salivating like a pavlovian dog, garlic, butter and shrimp, oh my! I think what makes this a super supper is that the sauce has a nice thickness with a depth of flavor that gets enhanced my adding chopped pieces of shrimp. Usually, I would sauté shrimp and then add them at the end to a sauce. But with this, the shrimp bites are marinating and adding their own special flavors to the sauce as it simmers. Its very easy to make and one that I will come back to.
Thank you so much for reading and have a great new week!
- 3 tablespoons olive oil plus extra
- 1 large onion chopped
- 5 cloves garlic minced
- 1 lb medium deveined shrimp chopped but keep about 8 whole shrimp that you don’t chop and set aside
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 can 14.5oz of chopped tomatoes
- 1 bay leaf
- 1/2 teaspoon hot smoked paprika
- Pinch of sugar
- Salt & pepper to taste
- 12 ounces linguine pasta
- 12 cherry tomatoes on the vine
- 3 tablespoons butter
Heat a large skillet over medium heat. Add the olive oil and sauté the onion for about 5 minutes. Add the garlic and continue cooking for another minute. Add the chopped shrimp and cook for another 3-4 minutes.
Increase the heat to medium-high and stir in the tomato paste. Roast until fragrant while stirring frequently. Deglaze with the red wine and cook for 2-3 minutes or until it’s the consistency of a thick syrup before adding the chopped tomatoes. Stir in the bay leaf, paprika, sugar, salt and pepper and simmer for 15-20 minutes on low heat.
Meanwhile, cook the linguine according to package directions. To roast the tomatoes, heat a frying pan over high heat and add a very small amount of olive oil. Add the tomatoes and cook for 2 minutes on each side. Remove from the pan and add a bit more oil. Add the whole shrimp you set aside and cook about 3 minutes on each side or until done on the inside and browned on the outside. Season with salt and pepper to taste. Add the tomatoes back to the pan, remove from the heat and set aside until ready to serve.
To assemble, stir the butter into the finished sauce. Toss with the linguine and divide between four plates. Top with the tomatoes and the shrimp.