The Recipes

Late-night Shrimp Pasta

I know I've mentioned it before, but just like anyone else, I work a lot of long hours.  I work these long hours in a pub that serves great pizza, mini-burgers and wings, but good, lovely cooking that you can feel good about?  Ha!  Not a chance.  I often don't eat from 4 p.m. until I get home around 2 a.m.  Yes, it's horrible to eat late at night, but alas, the life of a bartender.  At least I'm not chowing down fried food by the pound all night.

This pasta is good for when you work late during the day but still want a light-yet-filling summer meal at the end of your day; or in my case, night.

Late-night Shrimp Pasta


- 5-6 jumbo shrimp
- 1 portion of penne (check the side of the box)
- 1/2 tomato, chopped
- 1/2 onion, chopped
- 1 clove garlic, minced
- Pinch crushed red pepper
- 1/2 c. of dry white wine
- salt
- pepper
- 2-3 T. olive oil
- juice of 1/2 lemon
- Parmigiano reggiano cheese, grated

Bring a large pot of water to a boil.

While waiting for the water to come to a boil, heat the olive oil in a large skillet and add the onions, allowing them to soften; approximately 7-8 minutes.  By this point, the water should be boiling.  Salt the water liberally and add the pasta.

In the skillet, add the garlic to the onions, seasoning with salt and pepper.  Sautee for 1-2 minutes until the garlic is fragrant.  Add the crushed red pepper and the wine; stir and add the tomatoes.  Allow to simmer for 4-5 minutes.  Meanwhile, season your peeled and deveined shrimp with salt and pepper and nestle them into the skillet.  Turn them over after approximately 3 minutes.  They will turn pink and start to curl up as they cook.  Drain the pasta, reserving a small amount of pasta water.  Add the pasta to the skillet, stirring to combine.  Add 1-2 small ladles of pasta water to create more of a sauce and bind the dish together.  Top the pasta with the cheese.