Planning, preparing, and sharing dinner with my husband may be the quotidian pleasure I enjoy the most. It’s our time to look back on our day, discuss what’s on our mind, and give thanks for what we have. Unfortunately, fate occasionally steps in, snatches this delight away, and leaves me alone for dinner. In my youth, I may have handled this disappointment with a pre- and post-prandial libation, skipping the dinner between them. These days, however, being much older and a tad wiser, I may limit myself to one cocktail but shall never forego cooking and having at least a simple meal after it. I guess it’s my way of countering fortune and carrying on.
As of late, quick-fix dishes seem to be dominating our weeknight meals. More often than not, they’re dictated, not only by my schedule, but by what’s in the market and how many extra ingredients I’ll need to pick up. Having over five items kicks me off the express check-out line, so 4 is my maximum number of secondary ingredients.
Last night’s supper is a case in point. Peeled and deveined shrimp caught my eye at the market. I knew I already had half a can of chopped tomatoes sitting in our fridge, so I thought: shrimp marinara with some pasta. The shopping list evolved from there: parsley and spaghetti were the only other ingredients I needed to purchase as I already had plenty of olive oil, garlic, herbs and spices at home. I was out of the market in 10 minutes. (Pity anyone who stands in my way as I race through the aisles.)
If you start with putting up the water for your pasta and prep and cook as it comes to a boil, you can have shrimp marinara on the table in about 30 minutes. Here’s my recipe:
Shrimp Marinara with Spaghetti
2 small garlic cloves, sliced thin
1/4 cup extra-vigin olive oil
1/4 teaspoon Calabrian red-pepper flakes (Calabrian red pepper flakes have a lot of heat; you may need to use more or less depending on the type of pepper flakes you have and how spicy you like your sauce.)
16-ounce can chopped Italian tomatoes
1/2 teaspoon dried oregano
Salt to taste
Freshly ground black pepper to taste
1 pound shrimp, peeled and deveined
1/4 cup chopped parsley
8 ounces spaghetti (I recommend a spaghetti that has flavor and texture. Rustichella d’Abruzzo is my favorite.)
1. Put up the water for the pasta.
2. In a large skillet, over medium low heat sauté the garlic with the red-pepper flakes in olive oil. When they become fragrant and the garlic turns just a very pale gold, add the tomatoes, oregano, salt and pepper.
3. Continue to cook on medium low and after the tomatoes come to a slow simmer, cook for 15 minutes, string occasionally.
4. At this point, the water for the pasta should be at a boil. Add a handful of salt to the water and add the spaghetti. Cook, following package direction for al dente.
5. While the pasta is cooking, add the shrimp to the sauce, raise the heat to medium and cook until the first side turns pinks, around 3 minutes. Turn the shrimp and cook for another 2 to 3 minutes.
6. One minute before the prescribed time for al dente, using tongs, transfer the spaghetti to the skillet with the shrimp, reduce the flame to low, and toss the spaghetti to coat with the sauce. Off the heat, sprinkle with the chopped parsley and serve.
Wine Pairing: Pecorino, Vernaccia di San Gimignano, Sauvignon Blanc