Sicily is my happy place. The monocolor sky is outlined by the volcano that my father calls mungibedu. There is a gentle breeze from the ocean that shakes the leaves of the citrus and olive trees that carpet the island. And the food is, well, next level delicious that the combination of volcanic soil and blistering sun. The grapes are concentrated flavor explosions. The olive oil leaves a peppery burn on the back of the tongue. The wine goes down just as easy as water. And the bounty of the sea is on full display at the Catania fish market, which is my fish-loving son’s happy place.
The tomatoes in Sicily are perfection. Seven years ago, when walking through the open-air market in Ortigia, a local chef handed me a fresh cherry tomato to eat. I don’t eat raw tomatoes. Never have. Just not my thing. Most raw tomatoes in the United States are unpleasantly acidic and lack flavor. I looked at the sun ripened tomato and shrugged my shoulders. Why not? I’m in Sicily, and I didn’t want to disrespect our local chef and guide for the day.
With trepidation, I popped the uncooked, unaltered, raw tomato into my mouth. The grin that came over my face must have looked like the Grinch at the end of the movie when he replaces the Christmas tree in Whoville. This tasted unlike any tomato I had tried before. It had flavor. It was slightly sweet. And was delicious. This opened a whole array of foods that I had traditionally bypassed from caprese salad, to panzanella, and bruschetta.
Traditionally, when I think of marinara, I think of pork, veal, or beef as the accompanying protein. My dad often combined shrimp with onions, peas, and marinara, which he served over a bowl of pasta or rice. It was an easy, tasty weeknight dinner. I hope this delights you and your children as much as it delighted me when I was a child.
Sautéed Shrimp Marinara with Pasta
- Total Time: 35 minutes
Description
Traditionally, when I think of marinara, I think of pork, veal, or beef as the accompanying protein. My dad often combined shrimp with onions, peas, and marinara, which he served over a bowl of pasta or rice. It was an easy, tasty weeknight dinner. I hope this delights you and your children as much as it delighted me when I was a child.
Ingredients
- 2 Tbs olive oil
- 2 Tbs butter
- Red pepper flakes, to taste
- 2 Tbs garlic, chopped
- 1/2 cup white wine
- 1 tsp fresh thyme, chopped
- 3 cups marinara
- 2 Tbs butter
- One sprig fresh thyme
- 1-pound peeled, deveined shrimp, seasoned with salt and pepper
- 1-pound cooked pasta
- Parmesan cheese, optional
- Salt and pepper to taste
Instructions
- Heat the olive oil and 2 Tbs butter over medium heat until melted. Add the red pepper flakes and cook for one minute. Add the garlic and cook for another minute.
- Add the white wine and fresh thyme. Cook for 5-7 minutes. Add the marinara and cook for 5-10 minutes to allow the flavors to combine.
- In a separate pan, combine 2 Tbs butter with the thyme. Once the butter has started to brown, add the shrimp and cook only 1-2 minutes on each side.
- Add the cooked shrimp to the marinara. Toss with the cooked pasta.
- Optional additional of parmesan cheese on top.
Notes
Yield- 4 large bowls
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Mains