Zimmy's Nook

@zimmysnook

Pasta

Cherry Tomato-Lemon Spaghetti

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A colourful pan of cherry tomato spaghetti with basil, tomatoes and grilled toast. This dish is being made outside on a grill.

Few things have my taste buds screaming SUMMER, more than garden fresh tomatoes pulled straight from the vine at the peak ripeness! This Cherry Tomato-Lemon Spaghetti dish takes the bounty of cherry tomatoes and puts them to good use in an extremely fresh, easy and flavourful spaghetti dish. It’s even better if you have garden fresh basil too!

Also, if it’s too hot to cook in the kitchen, I made this whole dish on the grill and toasted some bread while the grill was on.

Ingredients
  • 3 pints cherry tomatoes, halved
  • 1/2 cup extra virgin olive oil
  • 1 large shallot, sliced thin
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 2 anchovies, finely chopped
  • 1 tablespoon lemon zest
  • 1/3 cup lemon juice, freshly squeezed
  • 1 teaspoon pepper, freshly ground
  • 2 teaspoons red pepper flakes
  • 1 pound dried spaghetti
  • 1 1/2 cups fresh basil, torn
  • 1 cup Parmesan cheese, shaved
Preparation

Boil a stockpot of salted water then cook the spaghetti to al dente according to package instructions.

A stockpot with pasta and pan on the grill about to make some cherry tomato spaghetti.
Cooked in the Hestan NanoBond 3.5 Qt Essential Pan and 8 Qt Stockpot on the Hestan Grill.

While the water boils, add the olive oil to a 3.5 Qt pan and warm. Add the shallots, salt and cook over low heat until they just begin to soften (4-5 minutes). Add the garlic, anchovies and cook for 2 minutes. Add the pepper, pepper flakes, lemon zest and lemon juice, raise heat to medium and cook for 3 minutes.

Add the tomatoes and mix to combine.

A pan with cherry tomatoes on the grill about to make some cherry tomato spaghetti.

Turn off the heat, then add cooked pasta to the tomato mixture (don’t drain the pasta, let some water come with it into the tomato mixture). Toss to combine, then add the shaved Parmesan and basil. Serve and enjoy!

A colourful pan of cherry tomato spaghetti with basil, tomatoes and grilled toast. This dish is being made outside on a grill.

Delicious served with fresh or toasted French stick or ciabatta.

  • Serves: 6
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes

Hope you enjoy my Cherry Tomato-Lemon Spaghetti recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan NanoBond 3.5 Qt Essential Pan and 8 Qt Stockpot on the Hestan Grill.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lobster Mac & Cheese

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A top down image of two place settings on wicker placemats. Each setting has a skillet of grilled lobster mac & cheese, napkins, cutlery, wine glasses and bottle.

Lobster Mac & Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like 5 star dining experience!
If the store that you buy your lobster at, offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
The combination of spicy salami, two quality cheeses and crispy panko on top, makes this Mac & Cheese a winner, even without the lobster… but trust me, it’s sooo much better with the lobster! 🦞

Ingredients
Mac & Cheese
  • Kosher salt
  • Olive oil
  • 1/2 pound cavatappi (or elbow macaroni)
  • 2 cups milk
  • 1 ounce hot calabrese dry-cured salami, cut into a fine dice
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 clove of garlic, minced
  • 1/4 cup all-purpose flour
  • 6 ounces Gruyere cheese, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons, finely chopped thyme leaves, divided
  • 8 tablespoons panko bread crumbs, divided
Lobster
  • 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise
  • 2 tablespoons panko bread crumbs mixture (reserved)
  • 1 tablespoon melted butter
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
Preparation

Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese, the half lobsters are directly on the grill. There is a sunset and a bottle of wine with two glasses filled.

Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

Mix together the the butter, lemon zest & juice, garlic and parsley. Set aside.

When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

Serve each lobster half over a skillet of Mac & Cheese and dig in!

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese plus a half lobster. There is a sunset and a bottle of wine with two glasses filled.
  • Serves 2
  • Prep time – 20 minutes
  • Cook time – 40 minutes
  • Total – 60 minutes

Hope you enjoy this Grilled Lobster Mac & Cheese recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cooked in Hestan NanoBond 8.5” skillets, on the Hestan gas grill and served with Hestan Vineyards Chardonnay.

A photo of a bottle of Hestan chardonnay and two glasses outside on a deck.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Linguine and Clams

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Top down image linguine, clams and lemons with parsley in a pan.

Linguine and clams (or linguine alle vongole) is a classic worth revisiting, over and over! Simple, inexpensive ingredients, shown a little love in preparation will deliver a soul satisfying meal every time.

Buy the freshest clams from a reliable source and look for an artisanal dried pasta… the rougher the surface texture the better it will catch the slippery sauce.

This recipe is adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.

Ingredients
  • 1 tablespoon kosher salt, plus more
  • 12 garlic cloves, divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons, plus ¼ cup olive oil, plus more for serving
  • 2 teaspoons finely grated lemon zest
  • 2 oil-packed anchovy fillets
  • 2 teaspoons red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 2 pounds pasta clams, manila clams or littleneck clams (about 24), scrubbed
  • 16 ounces (450 g) linguine
  • ¾ cup finely chopped parsley, divided
  • 2 tablespoons unsalted butter
  • 8 small grilled squid (optional)
Preparation
This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.

In a large stock pot, bring 12 cups of water and 1 tablespoon of kosher salt to a boil.

Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 gloves of garlic into the panko. Cook, stirring often, until panko is golden and crisp, 5–7 minutes (do not burn garlic, lower heat if necessary). Remove from heat, add lemon zest, season with salt, toss to combine, then set aside.

Using a sharp knife, very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in 3.5-quart sauté pan over medium heat. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, 2 teaspoons red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Stir in wine and simmer until reduced by half. Add clams, toss to combine, cover with lid, and cook until clams are open, 5–7 minutes. Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Calamari Optional: Toss in olive oil & hot sauce and grilled it for 2 minutes on each side then added it to the pan.

Remove from heat. Add butter, toss until butter is melted, add ½ cup parsley and toss to combine. Sprinkle about one-third of breadcrumbs over pasta and toss to combine. Serve in the sauté pan, on a large platter, or in individual shallow bowls topped with clams, more breadcrumbs, red pepper flakes, remaining parsley, and a drizzle of olive oil.

Hope you enjoy this Linguine and Clams classic recipe! I would love to hear any feedback or questions if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Creamy Cauliflower, Spinach + Bok Choy Baked Penne

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A skillet filled with a baked cauliflower penne pasta, with a salad and dressing in the background.

Winter Citrus & Baby Green Salad, served alongside Creamy Cauliflower with Spinach + Bok Choy Baked Penne

During the winter months, the two things I crave most are sunshine and cozy fires. This meal was inspired by those cravings to deliver a wonderful balance between the bright fresh flavours in the salad, and a ‘warm hug’ from the comforting baked pasta.

Packed full of flavour and loaded with goodness, Earthbound Farm Organic Greens & Vegetables ensure that you are not just making healthier choices for yourself, but for the world too!  Plus, the variety and convenience of Earthbound Farm products makes it so easy to eat and cook more whole, fresh, organic produce.

Ingredients
  • 1 large Earthbound Farms Organic Cauliflower (2+lbs/900g), cut into medium florets. (Alternatively, 27oz/765g, Earthbound Farms Organic Cauliflower Florets – 3 bags)
  • 3 small yellow potatoes, peeled & cut into 1/2 inch cubes
  • 1.1 lb (500g) penne pasta
  • 3 tbsp olive oil
  • 3 tbsp all purpose flour
  • 10 oz (300ml) 2% milk (semi-skimmed)
  • 10 oz (300ml) mushroom stock
  • 3 tbsp Dijon mustard
  • 3 tbsp butter
  • 14 oz (400g) button mushrooms, halved
  • 5 cloves garlic, minced
  • 1 tsp hot chilli flakes
  • 8 sprigs fresh thyme, leaves picked
  • 5 oz (142g) container of Earthbound Farms Organic Spinach+Bok Choy (or Spinach+Kale)
Toppings
  • 6 tbsp Panko breadcrumbs
  • 60 g Parmesan cheese, grated
  • 6 sprigs fresh thyme, leaves picked
A top down view of ingredients for a cauliflower pasta.
Preparation

Bring a large pot of salted water to a boil. Add the cauliflower florets and potato cubes. Return to a boil, then lower the heat to a simmer. Cook for 8 minutes until the cauliflower and potatoes are soft. Use a slotted spoon or spider strainer to remove the cauliflower & potatoes from the water and place into a full-size blender.

Using the same pot and water, add the pasta and bring back up to a boil (adding more water if required). Lower the heat to simmer and cook the pasta for 2/3 of the package recommended time (do not cook fully). Drain the pasta and rinse under cold water. Strain and set aside. Return the pot to the stove.

While the pasta cooks, carefully place the lid on the blender and blend until cauliflower & potatoes are mostly smooth.

Combine the milk and stock together in a saucepan or microwaveable container and warm through.

In the drained pasta pot, add 3 tbsp of olive oil, along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Gradually pour the warmed liquid, 1/2 cup at a time, into the flour paste in the pot, stir until smooth before adding next portion of liquid. Once all the liquid has been added, simmer over medium-low heat for 2 minutes (mixture will remain relatively thin, not saucy).

Pour the hot contents of the pot into the blender with the cauliflower mixture and add the Dijon mustard. Ensure the lid stays on and blend until silky, smooth and thick. Season to taste with salt and black pepper.

Preheat the oven to 335°F convect bake (350°F regular bake).

In a 5 quart (12 inch) ovenproof skillet or sauté pan, heat the butter over a medium heat. Add the mushrooms and cook, stirring occasionally until beginning to shrink and release liquid (about 5 minutes). Next add the garlic, thyme, chilli flakes and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the Spinach+Bok Choy to the pan, cover with a lid and steam for 3-5 minutes until the greens have wilted. Remove from the heat.

Add the pasta to the pan and toss to coat. Add the sauce and stir to fully combine sauce, pasta, mushrooms & greens.

Mix the topping ingredients in a small bowl and sprinkle over the pasta. Place the pan into the oven and bake for 25-30 minutes until the sauce is gently bubbling and the topping is slightly browned.

If desired, turn on the broiler for the last 3 or 4 minutes for a crispier top… but watch carefully and don’t let it burn!!

Divide between bowls and serve hot.

A table setting, top down of a skillet filled with a baked cauliflower penne pasta, with a bright citrus salad.

Disclosure: I have participated in a paid partnership with Earthbound Farms.  Opinions in this post are my own.

Easy Basil Pesto Pasta

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Top down view of a skillet of pasta surrounded with a bowl of pasta, pesto, cheese and a grater

At the beginning of March, we picked up a container of 3 fresh basil plants, and I am so glad we did! Almost 2 months later, it is still providing us it’s fragrant, flavourful leaves to finish sauces, flavour marinades, top pizzas or make a delicious and easy basil pesto pasta! 

Top down view of a bowl of green pesto and three basil plants.
Ingredients
  • 2 cups fresh basil leaves (stems removed)
  • 2 cloves of garlic, peeled and crushed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt & pepper.

Add the pesto to your favourite pasta and enjoy!

Hope you enjoy this Easy Basil Pesto Pasta recipe! I would love to hear your feedback in the “comments” below!

Here are a few other recipes where I used an easy basil pesto recipe:

Cedar Plank Shrimp with Lemon-Lime Pesto
Stuffed Ontario Pork Tenderloin in Tomato Sauce

Orecchiette with Heirloom Tomatoes and Mozzarella

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A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil. Surrounded by a dish of chili oil, a basil plant and an olive loaf.

Simple quality ingredients make best meals! This Italian inspired combination of pasta, basil, mozzarella, and fresh tomatoes is no exception. Delicious served hot or at room temperature as a pasta salad! If serving this orecchiette dish as a salad, try adding extra veggies, like corn, red onions and/or roasted red peppers.

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red chilli flakes
  • 1/4 tsp salt
  • 1 pint ripe heirloom cherry tomatoes – cut in halves
  • 1 lb. dry orecchiette*
  • 170 g mozzarella cheese – cut into bite size pieces
  • 1/4 Fresh basil leaves – larger leaves roughly torn
  • Freshly ground pepper to taste
Preparation

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.

Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).

Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.

*If you do not have orecchiette, try using fusilli, penne, or other small pasta.

A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Orecchiette with Heirloom Tomatoes and Mozzarella recipe, you can find more of my favourite pasta recipes here.

Cooked and served in my Hestan Culinary NanoBond 11″ Titanium Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Spicy Linguine with Clams and Shrimp

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Linguine with Clams and Shrimps in a two handled pan with lemon slices. Bread, wine and chili flakes surround the pan.

Spicy Linguine with Clams and Shrimp. The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish… ready in just 25 minutes! 

Ingredients
  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving
Clam Sauce
  • 3 tablespoons olive oil
  • ¼ cup chopped onions
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup white wine (Pinot Grigio)
  • 1 cup vegetable stock (or chicken stock)
  • 1 teaspoon crushed red pepper flakes
  • 1 pound Manila clams, scrubbed clean
Shrimp
  • 8-12, large wild shrimp, deveined, washed & dried
  • 1 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
Preparation
Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

Sauce

In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.

Discard any unopened clams.

Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

Serve with lemon wedges.

Linguine with clams and shrimps in a copper sauteuse pan with a handle.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Wild Shrimp Puttanesca

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A Valentine's day meal of wild shrimp puttenesca. The shrimps placed together as hearts.

Spice up Valentine’s Day (or any day) with Wild Shrimp Puttanesca! Score some points with your special someone, by showing that you are romantic, can cook, care about their health and respect the environment!
That’s how I got my wife!!! 😉

Wild Argentinian Shrimp tastes great, is great for the heart (containing two omega-3 fatty acids, which benefit the cardiovascular system), better for the environment and much kinder to your wallet than a dinner out on Valentine’s Day! .

Ingredients

Serves 4 (divide in half for romantic dinner for two!)

  • 300 g (10.5 oz) Wild Caught Argentinian Shrimp (20/30 count)
  • 30 ml (2 tbsp) divided, Chili Infused olive oil (or substitute with olive oil)
  • 5 ml (1 tsp) each – salt, freshly ground pepper, chili flakes
  • 454 g (16 oz) spaghetti or bucatini
  • 500 g (18 oz) peeled Italian tomatoes (canned)
  • 2 anchovy fillets (in oil)
  • 118 g (1/2 c) good quality olives, rinsed (black pitted, whole or chopped)
  • 59 g (1/4 c) capers, rinsed (if large, roughly chop)
  • 118 g (1/2 c) olive oil
  • 1 clove of garlic, peeled and lightly crushed
  • 1 chili (fresh or dried)
  • Chopped parsley
Preparation

Prepare shrimp: Remove shrimp from bag and soak in cold water for 10 minutes, rinse and leave in colander for 2 minutes, peel shrimp (leaving tails on), then pat dry with a paper towel. Mix salt, pepper, chili flakes and chili oil in a bowl, toss shrimp in mixture to coat well. Keep refrigerated until ready to use.

Boil large pot of salted water for pasta.

Gently fry the garlic, chili and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.

Remove the garlic. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.

Cook the pasta until slightly before al dente, add pasta to the pan with the sauce. Toss the pasta with the sauce and heat gently while you prepare the shrimp.

Heat skillet on medium high heat, add 1 tbsp of chili oil and sear shrimp until firm to the touch (about 2 minutes per side). Place pasta in large serving dish (or serve in skillet), pour shrimp over the pasta and place shrimp together in pairs, to form heart shapes.

Finish with a sprinkle with parsley.

Serve with crusty bread & chili oil for dipping.

Delicious paired with prosecco!

A Valentine's day meal of wild shrimp puttenesca with a box of chocolates and roses.

This recipe was created in partnership with Marina Del Rey  however, opinions in this post are my own.

In addition to this Wild Shrimp Puttanesca recipe, you can find more of my favourite seafood recipes here.