Spicy Shrimp Marinara
This delicious shrimp dish is foolproof and quick and it can be adapted to use whatever seafood or fish looks the best when you go shopping. Mussels, scallops and even thick chunks of a firm fish such as salmon or sea bass work very well in this classic Mediterranean dish. Good crusty bread and a green salad make this a complete meal.
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can whole Italian tomatoes
½ cup red wine
¼ teaspoon (or more to taste) dried red pepper flakes
1 lb raw large shrimp peeled & deveined
salt & pepper to taste
6-8 large fresh basil leaves thinly sliced
1 lb pasta (any shape), cooked & drained
In a large pan heat the olive oil over medium heat. Add the garlic and briefly sauté (but don’t brown).
Crush the whole tomatoes with your hands and add to the pot along their juice and the red wine. Simmer over medium heat for 30 minutes.
Add the red pepper flakes and shrimp. Make sure the shrimp are submerged in the sauce and simmer for an additional 5 minutes or until the shrimp are just cooked through (don’t over cook). If using fish don’t let the liquid come to a full boil, but gently poach till cooked through.
Remove from the heat and taste for seasoning and add salt & pepper if needed. Gently stir the basil leaves into the sauce and serve right away over hot cooked pasta. Garnish with additional fresh basil or sliced green onions. Serves 4.