Happy Thursday or Happy THIT, see it still applies, Thank God Its Thursday! THIT is the new TGIF! Once Friday comes, of course you’re happy, it’s Friday, but the real joy and anticipation is prior to the actual event knowing you’ve almost made it. Take for example Christmas, the excitement, the caroling, the peppermint lattes, the decorations, shopping, the anticipation and joy comes weeks and now actually months before the actual event. Once the day arrives, which is awesome, it last but 24 hours, that’s it, so you should really try to enjoy the holiday and all prior to the day. Think of Thursday as the top or apex of the rollercoaster, it’s more exhilarating than the actual drop, once you drop you’re moving, but prior, the anticipation is nerve wracking, for me going up is the worst or the scariest, which to some is the best. That’s why I’m pushing for THIT, it’s almost Friday, we’ve made it and it’s grand!
What does this have to do with food? I have no idea.
Are you hungry? Do you like pasta? Do you like garlic and butter? Do you have just about 45 minutes to prepare a dinner worthy of impressing your tastebuds and whoever is luckily enough to eat off your plate? Then see this great recipe that will satisfy on all fronts.
Don’t be tempted to use a jar of pre-made sauce as opposed to making the sauce in the recipe, yes you could, but it doesn’t mean you should. The sauce is the boss! The mixture of wine, tomatoes, garlic, smoked paprika, onions and chopped shrimp simmering is alluring.
That’s all for tonight, you’ve got dinner to cook and I’m going to get my groove on because its THIT! Thanks for reading!
- 3 tablespoons olive oilplus extra
- 1 large onion chopped
- 5 cloves garlic minced
- 14 ounces king prawns 4 pieces chopped and the rest 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
- 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.