You should try this because, in addition to being pretty quick, it is very good, and more than the sum of its parts. This is my daughter's take on a shrimp pasta, distinguished by its use of fresh tomatoes, which make it a kind of nice hybrid between a pasta dish and a salad. We made this recently and decided to add anchovies in step 1, realizing it was essentially a deconstructed puttanesca, and it goes well tho works without them too. Very quick minimal cooking recipe for summer tomatoes and good fresh shrimp. —Starmade
one (but easily multiplied by the number of people you want to serve)
6 or 7
large fresh shrimp peeled and deveined
4 or 5
olives, pitted and chopped or torn into pieces
2 or more
fresh herbs (basil, chives, coriander or whatever is in the garden)
1 or 2
good sized ripe, fresh tomatoes (in combination of colors if you have them; but red is pretty enough on its own)
olive oil, enough to cover the bottom of the pan, pooling a bit when pan is tilted
fresh garlic - I like about 2 cloves per person
hot pepper flakes if desired
lemon, juice and rind
penne, fusilli, or another similar size pasta
Set your pasta water boiling, while you prepare shrimp and chop shallots, onions, garlic, and olives. Chop tomatoes and the handfuls of fresh herbs, setting these two aside to add in at the end. Add pasta shape of choice to water when it is boiling (I like something substantial like a penne though spaghetti works too).
Add olive oil to pan. When oil is hot, add the scallions, and shallots, cook briefly, then add garlic. Add the hot pepper flakes, if using Add shrimp and let cook briefly on each side till it turns pink. Add splash of white wine if you have it on hand, the chopped olives and capers and wait till the pan heats again. It hurts nothing to be generous with the caper juice here. Add lemon juice and rind, stir, and remove from heat.
Drain pasta leaving slightly wet; toss with cooked shrimp and olive sauce; toss in fresh tomatoes and herbs. Stir. Add freshly ground pepper if you like.