Shrimp Scampi and Tomato and Cucumber Salad
There are two things that I absolutely never tire whipping up in the kitchen: One, those sweet little treats that are perfect for my sugar fixes, and Two, those pasta dishes that are answers to my sudden cravings, just like that one above. Well, I was originally planning on cooking up some truffle cream based pasta dish but I was too lazy to drop by Santi's (a delicatessen in Manila, popular for culinary students/restaurants looking for imported quality products), so sue me. I was only gonna buy truffle oil at Santi's. God knows how much those real truffles cost in the market, more so, where to find them. Black truffles always remind me of Catherine Zeta-Jones' movie, "No Reservations" where there was a scene that seemed like drug trafficking at a restaurant, as it turned out they were truffles and not drugs the guy was selling.
I've been meaning to make Shrimp Scampi anyway so it was a perfect alternative for that truffle craving. This version that I made though didn't have parsley in it, just because we did not have any at home, and I haven't started with the herb gardening plans yet (now, I better get that thing going). And the addicted at leveling flavors that I am and thinks that the shrimp's head is never a waste, I tried to figure out a way to use it on my pasta dish. And so, I fried those flavorful heads together with the shrimp to extract as much flavor as I can. Lo and behold, it did what it had to do.
250 g Linguine
12 pcs medium to large sized Shrimp, peeled, deveined
1/4 cup olive oil
1 head garlic, minced (reserve some for the salad)
1/2 cup dry white wine
1/4 tsp dried thyme
5 tbsp butter
salt and pepper
On a pot of boiling water, cook linguine for approximately 8 minutes, or until al dente.
In a separate pan, fry the shrimp heads until they turn pink. Season with salt and pepper. Now you have shrimp oil! Then add the shrimp. Cook until done. Remove from pan.
Cook the garlic in the pan, add the thyme, and pour in the white wine. Simmer until reduced. Season. Then add the butter.
Using your tongs, transfer the noodles to the garlic mixture and stir well until covered with sauce. Put the shrimp back in the pan and toss. Squeeze a little lemon juice, to taste. Season.
Plate up, Enjoy!
I paired this pasta with a tomato, garlic and cucumber salad and a ciabatta toast (I made last monday) with mozarella cheese on top.
Now that was dinner!