Recipe

smoky shrimp and artichoke ragout with bucatini

Photo by rayva

This recipe was entered in the contest for Your Best Seafood Pasta
Chef
rayva's Notes: The snow had started falling, so I wanted to make a hearty dish with a lb. of jumbo shrimp and whatever else I had on hand. After I started cooking I realized I had no white wine for the...
The snow had started falling, so I wanted to make a hearty dish with a lb. of jumbo shrimp and whatever else I had on hand. After I started cooking I realized I had no white wine for the ragout so I use a combination of almontillado sherry and mirin to sharpen the flavors. Then pimenton was a natural seasoning choice.

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28 ounces can whole San Marzano tomatoes Ask a question about this ingredient

1 heaping teaspoon sweet pimenton (Spanish smoked paprika) or to taste Ask a question about this ingredient

3-4 splashes mirin (japanese rice wine) Ask a question about this ingredient

3 tablespoons chopped flat leaf parsley Ask a question about this ingredient

wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
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Heat olive oil in a saucepan on low heat. Add shallot and garlic cloves and saute lightly. Add pimenton and stir for a minute or two until fragrant. Mix in canned tomatoes broken up with fork or hands, bay leaf and cook for 20-25 minutes, stirring occasionally.
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Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
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Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
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Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.
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