Spaghetti with Spicy Tomato Scampi
One of many from the Pasta Treasure Trove
From the Archives!
Spaghetti with Spicy Tomato Scampi
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Spaghetti with Spicy Tomato Scampi
4-6 servings
This is an adaptation of my recipe for Lobster Pasta with Grated Tomato Sauce from Where Cooking Begins. Crustaceans aside, the method for grating the tomatoes for the sauce is the true gift of this dish. Because the tomato is halfway to sauce when it hits the pan, it barely has to cook, yielding a fresh, aromatic, sunny flavor. With respect to what makes a “true” of scampi—generally they don’t include tomato, but it’s a realllllly loose culinary history. I feel quite grounded about the addition of tomato and spice.
Ingredients
3 large beefsteak tomatoes (about 2 pounds)
5 tablespoons unsalted butter, divided
Kosher salt; freshly ground pepper
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
Handful basil sprigs, plus more for serving
1 pound large shrimp, peeled and deveined
1 pound spaghetti
Extra-virgin olive oil, for serving
Cut a thin slice off base of each tomato. Hold tomato at stem end and use large holes of a box grater to grate flesh and pulp into a large bowl. The skin should unfurl as you go, until you’re left with just the stem and shredded skin in your hand (which you can discard). Some skin might pass through, and that’s fine, too.
In a large skillet, combine 4 tablespoons butter and garlic, place over medium heat and cook, stirring occasionally until butter is foaming and garlic is translucent and very fragrant, about 2 minutes. Add grated tomato and season with salt and pepper. Simmer until sauce is slightly thickened, about 10 minutes. Add basil sprigs, stir to combine, then remove from heat.
Add pasta to boiling water and set a timer for 2 to 3 minutes less than package instructions (it should be very al dente and will finish cooking in the sauce). Cut the shrimp into 2-inch pieces.
Return sauce to a simmer over medium heat and use a mesh spider or tongs to transfer pasta directly into pan with sauce. Add shrimp. Cook pasta in sauce, adding splashes of pasta cooking liquid and tossing constantly, until noodles are al dente and shrimp are just cooked through, 2 to 3 minutes. The sauce should be glossy and thick enough to coat pasta. Stir in remaining 1 tablespoon butter and toss to melt.
Divide pasta and sauce among bowls. Serve topped with a few torn basil leaves and drizzled with a little olive oil.
From the Market
Beefsteak tomatoes
Basil
Large shrimp
Spin It
Any large tomato can replace the beefsteak; use heirlooms if you fancy!
2 cups of halved cherry tomatoes can be used; do not grate
1 (1 ¼-pound) live lobster can replace the shrimp; steam for 8 minutes before shelling and cutting the meat into bite-size pieces
2 dozen littleneck or Manila clams can be used instead of shrimp; scrub, then steam them open after adding the grated tomato to the pan.
At Home
Unsalted butter
Salt and pepper
Garlic
Crushed red pepper flakes
Spaghetti
Olive oil
Spin It
A whole, crumbled chile d’arbol can replace the crushed red pepper flakes
Any long noodle can replace the spaghetti, such as bucatini or linguine
Use olive oil instead of butter if you prefer, or try a mixture