There has been a shocking lack of pasta on this blog. Truly, truly shocking. Plus there hasn’t been much seafood making the rounds either. Again, a rather deplorable state of affairs, considering that pasta and seafood are two incredibly delicious, incredibly versatile things.
As far as the pasta situation goes, I have no excuse, just that I seem to have forgotten about its existence. Blame it on DramaFever—I’ve been busy. Seafood, too, has definitely been a major part of my life, except for shrimp. For the shrimpy business I do have a simple explanation—I used to hate it.
Why are you hyperventilating?!
I know that shrimp is a delightful food. Disliking it was merely a phase in my life over the past year or so. That sort of stuff happens when you get a mouthful of overcooked, rubbery shrimp from a poorly-crafted chain restaurant—it leaves you scarred. My point is this: I have begun to overcome my recent aversion to this tiny wonder of the sea and have started to rediscover its many merits.
Actually, there are a lot of things that I’m rediscovering lately. Due to some stint of temporary hysteria, I didn’t like Nutella.
This is your current expression, right?
Speaking of which, if any of you guys have a favorite Nutella-filled recipe, I’d love it if you’d let me know about it in the comments.
So you see, this weekend has been quite the rollercoaster ride of emotions. However, before I continue on to ramble about my geeky hot sauce tastings (Cholula, sriracha, and gochujang—how to pick a favorite?), let’s steer things back to the conversation at hand. This pasta—a combination of thin, sleek angel hair noodles, pan-seared shrimp, and a creamy tomato sauce—is pretty amazing stuff.
Besides the speed and ease of preparation, what really shines about this dish is its freshness and its classic flavors. Cooked for only a brief amount of time, the shrimp retains a lovely bit of softness and creaminess that blends beautifully with the rich tomato sauce. In my case, since I only had crushed tomatoes instead of diced, the sauce was even smoother and there was more of a focus solely on the shrimp. However, even though it was abundantly yummy this way, I can see how it would be even better with diced tomatoes dotting the plate.
Shrimp and tomatoes aside, there’s also the bright zing of lemon and the sweetness of white wine (which I used instead of vermouth). If herb-y complexity is the name of your game, you can also toss in some dried oregano or chopped fresh basil, either of which would only serve to amp up the aromatics and make this rustic dish all the tastier.
Any way you look at it, this simple plate of pasta is a great go-to for a special, delicious, everyday dinner.
Grab the recipe over at Gourmet.