Thursday, March 17, 2011
I'm sure everyone is also thinking I spelled "shrimp" incorrectly in the title, but I do actually call them "scrimps" when cooking. Anyone who knows me well is aware that I change a lot of names of things to make it fun and different! Everyone used to make fun of me until they started using the names too. So let's get on with the cooking of the SCRIMPS! :-)
Prep Time: 10 minutes
Cook Time: 20 minutes
*1 lb large shrimp, (I buy them peeled, de-veined, with tails on)
*1 1/2 teaspoons salt, divided
*1 teaspoon red pepper flakes
*4 Tablespoons olive oil, divided
*1 small onion, sliced (I used white)
*(1) 14 oz. can of diced tomatoes
*1 cup dry white wine (ie Pinot Grigio)
*3 garlic cloves, chopped
*1/4 teaspoon dried oregano
*Fresh basil, chopped (garnish)
*1 box of linguine (dry pasta is fine for this)
In small bowl, toss shrimp, 1 teaspoon of salt and red pepper flakes. Heat 2 Tablespoons of olive oil in large skillet over medium high heat. Add shrimp and cook for about 2-3 minutes until cooked through. They will turn a pretty pink color and that's when you know they're done. Remove from skillet and put in bowl to the side.
Put pot of water on stove on high for pasta.
Add 2 Tablespoons olive oil and onion into the same skillet you used for shrimp and cook for about 4-5 minutes until cooked through. Lower heat to medium low and add tomatoes, white wine, garlic, 1/2 teaspoon salt, and oregano and let simmer for about 10 minutes until sauce is thick. (While sauce is thickening cook linguine until al dente) Then add shrimp back into tomato mixture and cook for 1 more minute. I keep the tails on because it looks prettier but you can get shrimp without tails if you prefer. Strain linguine, and put directly into skillet and toss with everything else.
Garnish with fresh chopped basil and enjoy your scrimps!!!