I’ve decided I need more seafood in my life. I don’t know when I came to this conclusion, but it was probably around the start of summer. Something about the sunshine and heat makes me feel like I need more aquatic creatures in my life (and belly). There is one big problem with my desire to add more seafood into my diet, and it’s that I really don’t like many forms of seafood. Sure I’ll have a lobster and some fish every now and then, but for the most part I don’t venture beyond that. I did recently discover that I enjoy mussels, especially slathered in a wine and butter sauce, but wine (and butter for that matter) make everything better right? There is another issue with my seafood need. I don’t like the way it makes my kitchen and house smell when I cook it, especially fish. We do have a grill, which we’ve used to make herb and olive oil branzino, which was really good, but I don’t think we’ve figured out the right way to grill fish because it wasn’t entirely intact when it hit our plate. So with all of that in mind, my safe bet for home cooking is shrimp, which fortunately enough is versatile enough to make in nearly any way (cue Bubba Gump).
I remembered a recipe I saw on Pioneer Woman recently and decided to give it a whirl since it looked so simple to make and sounded really good too. The recipe only calls for a few things, and is VERY easy to make (assuming you don't have to clean the shrimp first). I especially love how you finish it in the oven in tin foil and when it’s finished cooking you unwrap this little present of goodness. The amount of olive oil in the dish is a little shocking, but it really makes it tastes so good, especially when the pasta and tomatoes soak up the oil. The shrimp added a subtle flavor to the dish, but I actually think this would be a great dish to make with almost any meat, or you could try a meat-free version and just sub in some veggies like eggplant. I used one of my favorite pastas that I can find easily at Fairway, Mrs. Leeper’s, which has a great flavor and cooks al dente without having to hover over the stove too much. I’ve reposted the recipe below from Pioneer Woman. She has way more photos and step-by-step instructions, if you want to see more. Let me know what you think if you try it!
Shrimp Pasta in Foil (Gluten-Free)
- ½ cups Olive Oil
- 4 cloves Garlic, Minced
- 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
- ½ cups White Wine
- 2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- Fresh Parsley, Minced
- 1 pound Linguine, Uncooked (I used Mrs. Leeper's Gluten-Free Spaghetti)
- Red Pepper Flakes, to taste