Twenty-Something and Starving
March 10, 2010 by Jennifer Romanchak
Filed under Features
As usual, I was on a tight budget this week and I didn’t want to go too crazy when I went grocery shopping. Suffice it to say, I was absolutely tickled when I saw that shrimp were on sale at my local grocery store.
Usually $8.99 per pound, these shrimp cost only $3.99 per pound. How freakin’ exciting is that? I love sweet deals!
Most of us are familiar with Caprese salad, which is simply fresh tomatoes, basil and mozzarella cheese. The term “Caprese” means “in the style of Capri,” which is an island off the southern coast of Italy where these three ingredients are readily available and used often in local cuisine.
I knew I had pasta at home. I thought a little more and recalled that I had some garlic, white wine and mozzarella cheese as well. It didn’t take much for me to decided to nab some grape tomatoes and fresh basil for one of the most scrumptious quick-cooking dinners I’ve made in quite a while.
Shrimp Caprese with Penne
1 pound large shrimp, peeled and deveined
1/2 pound penne pasta
1 pint grape tomatoes, halved or quartered (depending on how big you like your tomatoes), seasoned with salt and pepper
2 tablespoons olive oil
1 tablespoon garlic, minced
1 teaspoon crushed red pepper
1/2 cup white wine
1/2 cup fresh basil, torn
1/2 cup fresh mozzarella cheese, cubed
1. Cook the pasta to package directions and desired doneness. When you strain the pasta, set aside about 1/3 cup of the pasta water for the sauce.
2. While the pasta is cooking, heat the olive oil in a large skillet with the garlic and red pepper. Add the tomatoes and cook until soft, about 5 minutes.
3. Add the shrimp to the skillet and cook about 3 minutes per side until they’re a lovely pink color.
4. Add the wine to the pan and cook another 2 minutes.
5. Add the cooked pasta, reserved water, basil and mozzarella.
6. Stir to combine and serve immediately.