Spaghetti with Shrimp and Heirloom Tomatoes: A Meal in One Dish

I love to grill all summer and well into winter.  It's a simple, fresh and easy way of cooking with fewer pans to clean and more time to spend with the family.  The biggest problem in general with preparing daily meals, especially when school starts, is that I often find myself having to think of something on the fly, as was the case the other night. 

We were still getting last-minute things together for the first day of school, so I wanted to use what was around without running out to the store.  Early in the weekend I had done a big shopping at Trader Joe's, my home away from home. I like to have some of their frozen items stashed away for dinners in a pinch.

This recipe consists of a few frozen items, not my first choice, but many times in our busy lives, a necessity.  As the TV show, "Project Runway's" Tim Gunn would say, "Make it work!" and I did.  I know that the hardest part of cooking for a family is coming up with ideas for the week's menu. Takeout is always an option in Dix Hills, but it's not as healthy and it gets expensive.  

The frozen ingredients I used in this recipe were the baby peas and the raw shrimp.  The fresh ingredients were the baby heirloom tomatoes (comes in a box), red onion, garlic and grated cheese. Heirloom tomatoes have become popular and are sold in most supermarkets today. They add lots of color to the dish with the reds, oranges and yellows, but you can certainly use plum tomatoes instead. 

TJs organic spaghetti is one of the best brands according to the experts and we love it too, although angel hair pasta would have been the better choice for this recipe. 

This is a one-dish meal. I made a pound of pasta for the four of us (two adults and two hungry kids). I served it with a fresh baguette.

Presentation is a big part of the dining experience, even when it's just the family eating.  The kids do appreciate it too, even though they may not say it often enough.  I like to buy colorful and inexpensive dishes, placemats and table cloths and 'mix and match'.  I buy only four plates at a time and change them each season.  Change is good; it keeps life interesting!  

Ingredients

1 lb package of TJs organic spaghetti (preferred) or angel hair

1 1/2 cups of frozen baby peas (preferably TJs)

3 cups of ripe baby heirloom tomatoes cut in half (TJs) or 8 plum tomatoes

1 lb frozen package of uncooked jumbo fresh water shrimp (with or without tails) or use fresh shrimp

3 tbs of a good extra virgin olive oil

1 Tablespoon of butter (optional)

1/2 cup of dry white wine (use the one you're drinking with dinner)

1/2 medium red or white onion chopped

1 clove of garlic chopped fine  

freshly grated pecorino romano cheese to taste

kosher salt and pepper to taste

Serves 4 people

Preparation

While you're waiting for your large pot of water to boil, cut up all your tomatoes, onions and garlic.  Put the frozen shrimp in a colander and run cold water over them for 5-7 minutes to defrost. 

Use a small colander to defrost the peas.  Add the oil to a large saute pan over medium heat and start sauteing the garlic and onion until just translucent.  Turn up the heat to medium-high and add the tomatoes letting them get hot first and then start to stir. You'll see a beautiful sauce from the tomato juices begin to form.

Continue to stir occasionally, add the white wine ( I used a chardonnay) and continue cooking the sauce for about 3 more minutes, add the butter, shrimp and peas, stirring until the shrimp turn pink and opaque about 4-5 more minutes.  Add salt and pepper to taste and more olive oil if needed.  Be careful not to overcook.

Drain the pasta and add it to the saute pan. Using a pair of tongs gently fold the pasta into the sauce coating it evenly. Serve immediately. Individually plate the pasta and grate the cheese to taste.