This recipe is the best spicy shrimp pasta I have ever had. We had a similar dish at a Greek restaurant. We wood-fire our shrimp in a cast-iron pan over a Solo stove using cherry wood chunks. I make extra shrimp to use in this dish the next day. See adapted recipe for Shrimp with Aioli. The wood-fired flavor of the shrimp adds a lot of dimension to the dish.
Grilled Shrimp with Spicy Tomato Sauce
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves smashed (use more or less according to preference)
- 1/2 teaspoon whole fennel seeds
- 1/4-1/2 teaspoon red chili flakes + additional for serving according to taste
- 1 28- ounce can whole or diced Italian tomatoes with the liquid reserved I prefer San Marzano tomatoes
- 1/2 cup fresh cherry tomatoes halved
- 1/2 teaspoon cane sugar
- ¼ cup dry white wine or chicken broth
- 12 ounces spaghetti or spaghettini cooked al dente
- 1/2 cup of the pasta water
- 1 1/2-2 pounds large-sized grilled shrimp deveined with the shells left on I use leftover shrimp from wood-fired shrimp with aioli as it still has the wood-fired flavor
- 2 tablespoons unsalted butter + 1 tablespoon for coating the cooked noodles
- 1/2 cup torn fresh basil leaves
- Kosher salt and freshly ground pepper according to taste
- Add the extra-virgin olive oil and smashed garlic cloves to a large-sized skillet (I use a large cast-iron skillet) over medium-heat and sauté the cloves stirring them frequently with a wooden spoon until they start to turn golden. Turn down the heat to low and continue to sauté the garlic cloves until they are all a light golden in color.
- Meanwhile, drain your tomatoes over a fine-meshed sieve into a medium sized bowl. Set aside the juices to reserve for later.
- Add the fennel seeds and chili flakes to the skillet with the garlic and sauté 2 more minutes.
- Add the drained tomatoes, cherry tomatoes, and cane sugar to the skillet. Bring the garlic tomato mixture to a simmer over medium heat. Turn the heat down to medium-low and simmer until the tomatoes are jammy and liquid is reduced.
- Add the white wine or chicken broth to the sauce and turn the heat back up to medium. Simmer the sauce until the wine or chicken broth has been reduced and most of the liquid has evaporated. Turn the heat down to medium-low if sauce is popping outside of the pan.
- Meanwhile, cook your pasta noodles until al dente. Drain the noodles and reserve 1/2 cup of the pasta water and set it aside. Toss the noodles with about 1 tablespoon of butter. Add the noodles to the tomato sauce with the reserved pasta water. Toss the noodles. Add the shrimp, 2 tablespoons of butter, and basil leaves. Toss the noodles, sauce and shrimp to coat everything with the sauce.
- Serve immediately with additional red pepper flakes, salt, and pepper sprinkled over the top.
Adapted from “Rock Shrimp Pasta with Spicy Tomato Sauce” Bon Appetit, October, 2016.