Love Letter Pasta February 14, 2013
1 pound medium shrimp, peeled and deveined
1 tsp salt
1 tsp red pepper flakes
1/3 cup olive oil
1 tsp olive oil
1 8 ounce package lasagna noodles
1 medium onion, diced
1 14 1/2 oz can small diced tomatoes, with juices
1 cup dry white wine
3 garlic cloves, mined
1 tsp dried oregano
3 TBSP each, fresh parsley and fresh basil
kosher salt and black pepper to taste
parmesan, to taste
1. In a large bowl, combine the shrimp, salt, red pepper and olive oil. Toss to coat, and allow shrimp to marinate while preparing other ingredients.
2. Break lasagna noodles into thirds. Cook noodles in salted water according to package directions.
3.. In a large skillet, heat 1 tsp olive oil over medium high heat. Working in batches, brown shrimp on both sides, setting aside as they are brown. Give them just a minute or two per side. Don't worry about having them all the way done at this point - they'll finish quickly in the sauce.
4. Once shrimp are browned and set aside, in the same skillet, saute onion and garlic until fragrant, about 3-5 minutes. Add the tomatoes and juice, wine and oregano. Bring to a boil and reduce to a simmer, and simmer until sauce thickens slightly, about ten minutes. Return the shrimp and any accumulated juice to the tomato mixture, tossing well to coat. Allow to simmer about a minute more. Add noodles and toss to coat, and if necessary, a little of the pasta cooking water so the sauce is the right consistency. Taste, and adjust for salt and black pepper.
Top with a bit of parmesan, and the fresh parsley and basil. Serve immediately.