The other day at work, I sat thinking about dinner. I realized I had not set anything out to thaw and had no fresh meat in the refrigerator. I wanted something quick and easy, tasty but yet light. Just wasn’t in the mood for anything heavy. I knew I had some frozen shrimp scampi in the freezer and that’s always easy and light. The one I get is from one of those warehouse stores and it comes with 2 – 1 pound packages in each box. Each shrimp has a blend of a butter, garlic and seasoned sauce frozen right on to each one. So, all you have to do is put it into a skillet to melt off all of that delicious sauce and cook the shrimp until it’s pink. Boil some noodles and dinner is on the table. Well, I just wanted something with a little more flavor and more sauce than what it came with.
By adding a simple can of crushed tomatoes, it just made the dish more flavorful, robust and elegant to eat. It works because the butter, garlic and seasonings that are already on the shrimp blended into the tomatoes and creates a whole new sauce bursting with flavors! I love this dish over linguine topped with Parmesan cheese and chopped fresh parsley. I think parsley is so underrated. I love the flavor it gives this dish as well as other pasta dishes.
For us, this was the perfect and quick weeknight meal.
Here’s how I made it.
Shrimp Scampi with tomatoes over linguine
This is what the shrimp scampi looks like from the package. See the sauce that is frozen on each shrimp? That’s whats going to flavor the tomatoes. I promise, this is going to be delicious!
The first thing you will want to do is bring your pasta water to a boil. The sauce will come together very quickly and you’ll want to have your pasta ready just before the sauce is ready.
While you’re waiting for the pasta water to come to a boil, bring the can of crushed tomatoes to a boil in a medium size skillet over medium-high heat. You will want to get this good and hot before adding the shrimp.
Here’s a tip if you can not find 15 ounce cans of crushed tomatoes. I have a super hard time finding that size in my grocery stores. Open a 15 ounce can of diced or whole tomatoes and use a hand blender to crush them. Mine always came with a handy measuring container to pour the tomatoes into so it doesn’t make a mess while pulsing the hand blender.
When your pasta water is boiling, add salt and linguine. Set the timer for the recommended time from your linguine package.
After you’ve got the linguine cooking away, put the shrimp scampi into the hot tomatoes. Bring back to a simmer or low boil.
Cook 6-8 minutes until the shrimp is pink. Do NOT over cook the shrimp. It will get rubbery and have a strong fishy taste that we do not like. Since this is coming together so quickly, just stay nearby and stir. Watch the shrimp turning pink and turn off the burner.
Drain the linguine and serve on a plate topped with the shrimp and sauce, along with Parmesan cheese and fresh chopped parsley.
Drizzle a little extra virgin olive oil over top and My Oh My…
I’m not big on pre-prepared or processed foods. I much prefer to make my own and know what is in it and at least be able to pronounce the ingredients. But, this is one of those dishes that I’m ok with getting a little help from the frozen section of the grocery stores. Kinda like buying frozen ravioli. It just makes life a little simpler during busy times.
What dishes do you make that starts with a little help from your frozen food section?
Here’s the printer friendly recipe.