Tomorrow my dad, sister and I are running a 10k for memorial day so we needed a light meal, but full of carbs to power us up to hit the pavement early tomorrow morning at 7 a.m. This simple shrimp and pasta dish was perfect; light, fresh, and delicious, three of my favorite things! But honestly, I just can't wait until after the race when I can have some breakfast...
1 pound uncooked shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
4 cloves of garlic, coarsely chopped
1/2 a large onion, finely chopped
1 cup dry white wine (such as Charles Shaw's "2 buck Chuck")
1 (28 oz.) can whole peeled plum tomatoes
1/2 teaspoon (or more) crushed rep pepper flakes
2 tablespoons finely chopped fresh basil
salt & freshly ground black pepper
3 tablespoons coarsely chopped fresh parsley
*your favorite pasta, I recommend either spaghetti or linguine
Heat olive oil in a large skillet over medium heat . Add shrimp and cook, turning once, until just cooked through, about 2 or 3 minutes per side depending on the size and your particular pan (mine took less because of the Le Creuset skillet). Transfer the shrimps to a plate and set aside. Add garlic and onion to skillet and cook until soft and translucent, about 5 to 7 minutes. Then, add canned tomatoes, wine, and season to taste with salt and pepper.
Let the sauce reduce until your likened consistency and add the shrimps back to the sauce a few minutes before serving. Plate over your favorite pasta and garnish with the fresh parsley.
*Even better when topped with fresh Parmesan cheese!