Sometimes cooking seafood at home can be intimidating, but luckily I have the perfect recipe to share with you that could not be easier to make. This dish is a celebration of end-of-summer tomatoes and the symphony they create when combined with garlic and luscious shrimp. Add a little white wine and lemon, and you have a truly gorgeous dish, just like you are.
¼ cup olive oil
1 pound grape tomatoes
3 garlic cloves, minced
A pinch of salt
A sprinkle of parsley
1 ½ pound medium-sized shrimp, cleaned and deveined (roughly chop 3-4 of the shrimp)
1 pound of spaghetti or linguine
A glass of white wine
Zest of 1 lemon
Bring a large pot of water to a boil. While the water reaches a boiling point, start making your sauce. In a medium skillet, add olive oil, followed by tomatoes, minced garlic, salt, and a sprinkle of parsley. Cook until the tomatoes are soft and begin to break down.
When the tomatoes are soft, season the pasta water with salt, so it tastes like a well-seasoned soup, then add pasta and cook until very al dente. Add the shrimp to the skillet with the tomatoes and cook for 2 minutes. Add the wine and cook for 1 to 2 minutes more, or until the shrimp are just cooked through, taking care not to overcook.
When the pasta is very al dente, drain it and toss in the sauce; add a ladle of pasta water and mix pasta with the sauce until well combined.
Plate it and sprinkle some lemon zest on it (you can add extra parsley to taste). Enjoy!