|Scott Conant, Chef and|
After I’d made this dish, it came as no surprise to learn that Food and Wine had named it one of 10 Best Pasta dishes when it first appeared in 2010. Judging the 10 Best were several chefs not known not known to be pushovers – especially in this category. All three had been named Best New Chefs of the year. There was Scott Conant of Scarpetta in New York and Miami, a chef known for his particularly strong background in pasta cooking. What he may even be better known for is his appearances on the Food Network show “Chopped”. There, he will figuratively run a contestant out of the kitchen if raw red onion appears on any plate put in front of him. He was joined at Food and Wine’s judging table by two other chefs who know their way around an Italian kitchen: Mark Vetri of Vetri and Osteria in Philadelphia and Michael Schlow of Radius and Via Matta in Boston.
The recipe is from Grace Parisi who is one of my all-time favorite creators in the kitchen. Grace’s dish is a gift to anyone who wants maximum impact with minimal effort. I did toy with it a bit: I felt it needed the heat of some Aleppo Pepper Flakes. I realize that these may not be as readily available as the ubiquitous red pepper flakes, but to me, they’re ‘juicier’ and it’s worth the effort of ordering them on line from www.kalustyan.com if you can’t find them in your market. Sweet Grape tomatoes are year round favorites giving ripe tomato flavor no matter the month. The lemon zest and lemon juice give just the right amount of kick to the dish. It’s done in a flash after you’ve pulled the roasted tomatoes out of the oven. All in all a keeper. Here’s the recipe:
Recipe for Linguine with Creamy Tomatoes and Shrimp adapted from Food and Wine. Serves 4. Active time 20 minutes. Total time 45 minuts.
|I recommend 8 21-25 Count Jumbo Shrimp|
1 1/2 cups grape tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon thyme leaves
Kosher salt and freshly ground pepper
3/4 pound linguine
1 cup heavy cream
3/4 pound large shrimp—shelled, deveined and halved lengthwise
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon coarsely chopped flat-leaf parsley
Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.
Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper.
Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute.
Add the lemon zest and parsley and toss.
Transfer the pasta to warm bowls and serve at once.
MAKE AHEAD The roasted tomatoes can be cooked 1 day in advance, refrigerated and reheated the day you will be serving the pasta.