Two Dinners in 30 minutes: Wilted Arugula Tomato Pasta and Tequila Shrimp Pasta

Two Dinners in 30 minutes:

Wilted Arugula Tomato Pasta and

Tequila Shrimp Pasta

Serves: 2-3

Wilted Arugula Tomato Pasta

Tequila Shrimp Pasta 

Using Larue’s Long-simmered Fresh Tomato Sauce: the thrust of today’s blog is the base to serve as a springboard for some fabulous quick mid-week meals.  There are a myriad of ways to use the tomato sauce. If you have not had a chance to make it (though I know you will soon!) use a plain, high quality, store-bought, jarred marinara sauce in place of the homemade tomato sauce base. While it will not have the same depth of flavor as a homemade fresh long-simmered sauce, the recipes featured below are flavorful enough on their own to more than compensate.

Both recipes specify 1½ - 2 C to tomato sauce and ½ - ¾ lb pasta, which yields 2-3 servings. Made with ½ lb, they’ll yield 2 main course servings with a somewhat runny sauce – perfect for sopping up with crusty bread. Made with ¾ lb, they’ll yield 3 main course services with enough sauce to sufficiently coat, but not drown, pasta. Fluctuation in amount of tomato sauce will also vary the results a bit. Most sauces follow the same cooking order. You can create your own variations by copying this sequence:

1. sauté ingredient(s) in oil
2. deglaze pan by adding liquid (like stock, wine, spirits, water or juice) to dissolve pan deposits and release flavor
3. reduce liquid to concentrate flavors by simmering to evaporate a portion
4. add base tomato sauce to flavor and thicken sauce

As a general rule, ingredients aren’t sacred! Try swapping shrimp for scallops, snapper filets or chicken, watercress for arugula, etc. Add seasonings or change them. Feel free to experiment! As a general rule, sauces containing seafood, poultry or other meats benefit with additional “flavor blending” time. To prevent them from overcooking, don’t simmer the sauce during this time. Instead, simply turn off heat and let flavors slowly blend into warm sauce.

Wilted Arugula Tomato Sauce 

• 2 tsp olive oil
• 8 cloves garlic, minced
• 1 quart packed arugula leaves
• ¾ C fat-free chicken stock or vegetable stock
• 1½ - 2 C tomato base
• ½ - ¾ lb pasta of your choice
• Water
• Salt
• ¼ oz freshly grated Parmesan cheese

Heat 2 tsp olive oil in a saucepan over low heat. Add garlic and sauté until golden, about 2 minutes.  Be careful to not brown, as garlic will turn bitter. Add arugula leaves and sauté until wilted about 30 seconds only. Increase heat to medium, deglaze pan with chicken or vegetable stock. Reduce heat to low and simmer 3 minutes. Add tomato base.  Bring to a simmer and cook 5 minutes.

 

Garlic, arugula, and base sauce

Wilted arugula

The sauce is ready for the pasta!

Meanwhile, cook pasta in plenty of rapidly boiling salted (like the ocean!) water until al dente. Drain and place in a large serving bowl. Pour sauce over, toss, sprinkle with ¼ C freshly grated Parmesan and serve immediately. YUM!

Tequila Shrimp Pasta 

• 2 tsp olive oil
• 6 cloves garlic, minced
• 2 finely diced jalapeno chilies
• ½ lb. peeled and deveined raw shrimp
• ¾ C gold tequila
• 1½ - 2 C tomato base
• ½ C minced cilantro, divided
• ½ - ¾ lb pasta of your choice
• Water
• Salt

Heat 2 tsp olive oil in a saucepan over low heat. Add jalapenos. Sauté about 2 minutes and then add garlic, sautéing an additional 1-2 minutes. Increase heat to high. Add shrimp. Sauté just until shrimp turn pink, about 3-5 minutes pending their size. Do not overcook, as they will turn tough. Using a slotted spoon, remove and reserve shrimp (and any clinging bits of garlic or jalapeno), allowing oil to drip back into pan.

 

Plump raw shrimp

Saute with the garlic and jalapenos

Deglaze pan with tequila. Reduce heat to low and simmer until harsh alcohol flavor evaporates, about 3 minutes. Add tomato base. Bring to a simmer and cook 5 minutes.

Add reserved shrimp and ¼ C minced cilantro. Cook just until shrimp reheats, about 3 minutes. Time permitting, turn off heat, and allow flavors to blend up to 30 minutes and reheat briefly just before serving.

Meanwhile, cook pasta in plenty of rapidly boiling salted (again, like the ocean!) water until al dente. Drain and place in a large serving bowl. Pour sauce over, toss, sprinkle with an additional ¼ C minced cilantro, toss again and serve immediately. DOUBLE YUM!!

Enjoy!

Larue