Sautéed shrimp with tomato sauce

Shrimp is quick and easy to fix and low in calories. If you keep a bag in the freezer, you can quickly make this dish. Simply thaw the bag of shrimp in a bowl of cold water, removing as much air from the bag as possible and turning occasionally; it shouldn’t take more than 20 - 30 minutes. The rest of the ingredients should be in your pantry. This recipe was inspired by Marcella Hazan’s Essentials of Classic Italian Cooking cookbook and is an example of classic Italian cooking.

  
    Recipe serves
    Active time
    Total time
  

    2 people
    10m
      30m
  

  
    Special equipment needed
  
    Large skillet

Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped onion
1 garlic clove, finely chopped
red pepper flakes
1 tablespoon chopped parsley
1 14.5-ounce can diced tomatoes
1/2 pound medium shrimp, shelled and deveined
Italian parsley for garnish

  
    Instructions
  
    • Add the olive oil and onion to a skillet. Turn the heat to medium and cook until softened.
  
    • Add the garlic and a sprinkle of  red pepper flakes and cook for about 30 seconds. Do not let the garlic burn because it will impart a bitter flavor. Stir in the chopped parsley.
  
    • Add the canned tomatoes and stir. Let the sauce simmer for about 20 minutes until the olive oil separates from the sauce. See Notes to the right.
  
    • Add the shrimp to the sauce and stir to coat each shrimp with the sauce. Cook until done, about 4-5 minutes. Season with salt and pepper and more pepper flakes. 
  
    • Serve over pasta or toasted bread. Garnish with Italian parsley.

  
    Variations
  
    • Instead of Italian parsley, add 1 teaspoon dried oregano or basil.
  
    • Garnish with fresh oregano or basil.

  
    Storage
  
    • This is best eaten immediately since reheating will produce rubbery shrimp.

  
    Notes
  
    • Adding the onions and olive oil to a cold pan is typical of Italian cooking. It is a way to prevent the onion from browning.

    • The oil may not look like it separates, but rather there should be small bubbles of oil on the top. In the top photo above, the oil has separated from the sauce indicating that the sauce is ready.

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