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Really here mostly for timing/proportion guidance and consolidation. This is way too much thought on the kind of dish that I hope I can do mindlessly some day. General flavor combo from this; my old standby reference on oven roasted shrimp; Ina Garten on timing; and while we're here let Kenji Lopez-Alt blow your mind on pasta boiling. Starred ingredients are ones I need to buy tonight. I'm using cake pans for easier cleanup, because they actually fit in my sink.
* 1/2 pound cherry tomatoes
3 tbsp olive oil
2 cloves garlic
1/2 tsp oregano
1/4 tsp chili powder
salt and pepper to taste
2 oz pasta
4 oz shrimp, peeled and deveined
1/4 cup olives
* 2 tbsp Feta cheese
* a fistful of fresh basil
2 lemons
Heat oven to 400 degrees F.
Veg prep: Thinly slice garlic. (No mortar and pestle shortcuts this time, for once.) Cut tomatoes lengthwise.
Pasta: Set a solid kettle full of water to boil on high heat.
Toss together half the garlic, 1 tbsp of olive oil, half the spice, salt and pepper with the tomatoes. Toss into one cake pan on one layer and start roasting. Tomatoes will take 15-25 minutes total, until soft and bursting with delightfulness.
Thaw shrimp: run cold water over frozen shrimp for about 5 minutes, tossing occasionally, until shrimp bend easily. Pat dry.
Pasta 2: Pour boiling water onto pasta in skillet to cover, add some salt, stir immediately. Heat skillet full of pasta and water, return to boil. Stir once boiling, cover skillet, shut off heat. Regularly open it up to stir it, but otherwise leave alone for the rest of this process, 10-12 minutes.
Now toss together the rest of the garlic and spices, another tbsp of oil, salt, pepper, and the shrimp. Set as one layer in the other cake pan, start roasting. Shrimp should take less time, 6-8 minutes; just enough time to prep finishers.
Finishers: roughly chop olives and feta; tear basil off of stems.
Once roasty bits are done, toss everything, including finishers, into the skillet with the pasta, toss to coat. Olive oil and starch liquid should combine to a lush but simple sauce over it all. Finish with fresh olive oil and more salt and pepper.
* 1/2 pound cherry tomatoes
3 tbsp olive oil
2 cloves garlic
1/2 tsp oregano
1/4 tsp chili powder
salt and pepper to taste
2 oz pasta
4 oz shrimp, peeled and deveined
1/4 cup olives
* 2 tbsp Feta cheese
* a fistful of fresh basil
2 lemons
Heat oven to 400 degrees F.
Veg prep: Thinly slice garlic. (No mortar and pestle shortcuts this time, for once.) Cut tomatoes lengthwise.
Pasta: Set a solid kettle full of water to boil on high heat.
Toss together half the garlic, 1 tbsp of olive oil, half the spice, salt and pepper with the tomatoes. Toss into one cake pan on one layer and start roasting. Tomatoes will take 15-25 minutes total, until soft and bursting with delightfulness.
Thaw shrimp: run cold water over frozen shrimp for about 5 minutes, tossing occasionally, until shrimp bend easily. Pat dry.
Pasta 2: Pour boiling water onto pasta in skillet to cover, add some salt, stir immediately. Heat skillet full of pasta and water, return to boil. Stir once boiling, cover skillet, shut off heat. Regularly open it up to stir it, but otherwise leave alone for the rest of this process, 10-12 minutes.
Now toss together the rest of the garlic and spices, another tbsp of oil, salt, pepper, and the shrimp. Set as one layer in the other cake pan, start roasting. Shrimp should take less time, 6-8 minutes; just enough time to prep finishers.
Finishers: roughly chop olives and feta; tear basil off of stems.
Once roasty bits are done, toss everything, including finishers, into the skillet with the pasta, toss to coat. Olive oil and starch liquid should combine to a lush but simple sauce over it all. Finish with fresh olive oil and more salt and pepper.