More food! I haven’t posted this many recipes in ages. But like I said last week, I have been cooking a lot because we have had a plethora of summer veggies at our fingertips. This dish was an easy, impulsive way to use some fresh Hopkins Farms cherry tomatoes, homegrown basil, and fresh gulf shrimp from our local Dixie Dandy. It was light and full of flavor and a real winner in my book because it took approximately 15 minutes from start to finish.
Since it was something I just threw together, I hadn’t planned on taking any pictures, so all I’ve got are pictures of the finished product. Rest easy though – I promise, it’s a piece of cake. Just please excuse my imprecise measurements, and take that as creative license to alter them however you’d like.
Summer Shrimp Pasta Recipe
– half a box angel hair pasta
– 1 pint fresh cherry tomatoes
– 1/2 cup olive oil
– 1 pound fresh gulf shrimp, peeled
– 1 glass dry white wine – maybe 1/4 to 1/2 cup? (plus another for you to drink)
– 1 small jar capers and their juice
– salt and pepper, to taste
– 1 large bunch fresh basil
Heat a large cast iron skillet to medium heat and put cherry tomatoes in (without any oil). Allow them to cook, stirring occasionally, until they start to char a bit and burst. In the meantime, cook pasta according to package directions.
At that point, turn the skillet down a bit and add the oil, white wine, and shrimp. This part may get dicey. Stir often and allow shrimp to cook through. Add the cooked and drained noodles to the skillet, along with the entire jar of capers and their juice. Toss and transfer to a serving bowl. Toss with salt and pepper and fresh basil and serve immediately.
The entire process should take no more than 15 minutes from start to finish, making it the perfect meal, in my opinion. You could add some spinach or something to make it even more complete, but this is just a perfect summer dish to me. And a lesson in why you should always keep a jar of capers in the fridge.