I’ve been on a high protein, low carb thing for a week, but that all ended today, no surprise there. Nothing can ever replace the satisfaction of eating CARBS. Congrats to folks out there who can pull off the keto thing. I don’t even know how that’s possible.
Let’s talk about photography for a sec. I’m still testing lighting setups in my kitchen (this kitchen in Kauai is super dark and ominous, so it ain’t easy). I’m happy with these images; the setup is super simple. Just one speedlite going through a diffuser at a somewhat elevated angle. I use a whiteboard on the opposite side of my food to balance/lift the shadows (back to basics). There’s more technical stuff involved that I should write down somewhere, but yawn… this pasta is amazing and that’s what matters.
Make yourself a nice tomato sauce.
Finely dice an onion and a bunch of garlic.
Sautee that stuff on medium heat using olive oil until soft and translucent (add salt to speed this up).
Add 2/3 hefty tablespoons of tomato paste and mix in. Add a splash of water and reduce.
Get some browning on the tomato paste for a deeper flavor.
Add water until you reach that sauce consistency.
Remove from the stove. Allow to cool and adjust salt if needed.
Shrimp are cool.
Shells on or off. You get to decide.
Saute the shrimpies in a pan over medium-high heat with some olive oil.
Don’t torture them for hours. They’re done in less than 7 minutes.
I don’t use salt because well… they’re naturally salty but you do you.
Get that pasta ready.
Boil some pasta in salty water.
Follow the instructions on the box or use the force, young Skywalker.
Drain and get ready for the mixup.
The mixup.
Mix it all up.
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Take care, guys! I owe you all the ingredient list, but that’s not how I cook. I eyeball everything as I go, and so should YOU! Until the next one!
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4 comments
Fabulous! Great recipe. That’s how I cook, too.
here we go… I missed this comment from you, see? I gotta figure this out. I’m sure I’ve missed others and I do apologize. Thank you … way belated but I do mean it!
To get much more flavor, get shrimp with heads and shells, peel them, and make a stock from the heads and shells (saute them in olive oil first, cover with water, simmer for 20 minutes only, strain and squeeze juices from heads). Use this stock in your tomato sauce recipe instead of the water. Also, sear the shrimp over high heat for 1 minute per side only. Then take them out and allow the residual heat to cook them through. Make the tomato sauce in the pan with the shrimp fond.
there you are? another missed comment! omg… now I’m getting pissed off. Do I have to check every recent post? … I do agree with you. I didn’t have shells on my shrimpies but I do use them to make stock whenever available. And if I have the heads… then that’s like I’m cheating 🙂