Shrimp is the perfect dish to serve when the weather is hot and you don’t want to heat up the kitchen too much because it doesn’t need a lot of cooking time. I can’t always grill outside so this dish is ideal for serving during hot and cold weather alike.
This is a tomato-based shrimp recipe which gets its kick from the chili garlic sauce that can be added to your taste.
I have over 25 recipes using shrimp; many are stir-fries, some appetizers, some salads and one Indian recipe. I like to bake, roast or grill these tender shrimps and could easily eat them every week 🙂
This recipe comes from https://all-thats-jas.com/2015/02/marinated-spicy-shrimp-scampi.html which I have adapted.
Shrimp With A Garlic Chili Tomato Sauce, Adapted
- 1/4 cup olive oil
- fresh parsley, minced to taste
- fresh oregano, minced to taste
- 1/2 lemon, juiced (serve the other half, cut into wedges, on the side)
- 1 tbsp. garlic chili sauce or to taste
- 1 tbsp. tomato paste
- 1 8 oz. can tomato sauce (I added the rest of the 15 oz. can and added more garlic chili sauce)
- salt and freshly ground pepper to taste
- 1 pound shrimp (I used extra-large, or 21-25 size)
- 1/2 lb. pasta, angel hair cooks really quick (or you could use rice)
Combine the first 10 ingredients in a small bowl. Measure 1/2 cup of the sauce and pour over shrimp; marinate for an hour or more – I did for 2 hours. Save the remaining 1 cup sauce to use later.
Cook the pasta according to directions; drain and set aside.
Heat a skillet and add the shrimp; saute for a few minutes. As they are just starting to curl add the reserved sauce. The cooking time will depend on the size of the shrimp. Stir to combine for an additional 5-8 minutes; do not overcook! Remove from the heat, add the pasta and toss. Adjust the seasonings and garnish with fresh parsley, chopped and a squeeze or two of fresh lemon.
You can grill the shrimp but since I was making the pasta anyways I just cooked it inside.
Size of shrimp chart:
- small – 51-60
- medium – 41-50
- medium-large – 31-40
- large – 26-30
- extra-large – 21-25
- jumbo -16-20
Marinating the shrimp for about 2 hours and cooking just a few minutes in a cast iron skillet.
There was a little too much oil for my taste (see left picture) so I will reduce the amount to 1/4 cup next time I make it. This is why I added 7 more ounces of tomato sauce to help absorb the excess oil and I probably cooked more than 8 oz. of pasta!