Grated Heirloom Tomato and Shrimp Pasta

27 Aug
Grated Heirloom Tomato and Shrimp Pasta

Grated Heirloom Tomato and Shrimp Pasta

My good WP and FB friend Kat shared a video a couple of weeks ago of how to make a fresh box grater tomato sauce, and with a garden full of ripening tomatoes I knew I would be making a fresh-grated tomato sauce in the immediate future.

Hanging Tomato Plants

Hanging Tomato Plants

And of course I had to add shrimp, as my hubby and I are really enjoying our lack of daughter’s presence for dinners this summer so that we can eat this scrumptious shellfish, which is the ONLY seafood she doesn’t like.

The tomatoes in our garden are really small this year, so I didn’t even bother to slice them in half before grating. I just trimmed a tiny slice off the top, then grated away! I am sold on this method of preparing tomatoes for a sauce. Since I was planning on adding shrimp to this, I gussied everything up and cooked it for a short spell so that the shrimp would have a delicious sauce to simmer in.

Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom Tomatoes

My husband said I should put a tomato meter rating on my recipes, like the movie review site Rotten Tomatoes does, lol. With that, we give this recipe 5 ripe tomatoes! (Note: This recipe feeds two. Feel free to double as necessary.)

So what am I waiting for?! Here is the recipe:

Grated Heirloom Tomato and Shrimp Pasta

4 ounces dry Linguine or other pasta
3 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1/4 sweet onion, chopped
Large splash of good white wine
Enough tomatoes for 1 cup grated sauce
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Salt or Mrs. Dash and ground black pepper, to taste
Large pinch of crushed red pepper flakes
1/4 pound raw shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped

Shrimp and Pasta Dish Ingredients

Shrimp and Pasta Dish Ingredients

Cook pasta according to package directions. When done, reserve about a half cup of liquid, then drain and return to pot, cover and keep warm on lowest setting. Add small splashes of reserved pasta water and stir occasionally to keep it from sticking while preparing the rest of the dish.

While pasta is cooking, slice a small piece off the top of each tomato and grate flat-handed on a box grater down to the skin. Grate enough tomatoes for 1 cup of sauce.

Grated Tomatoes and Such

Grated Tomatoes and Such

Add half the oil to a skillet over medium heat and cook the onion until translucent. Add the garlic for a minute more then add in a splash of wine. Add the rest of the oil, the grated tomato sauce, oregano, basil, and seasonings. Bring to a low simmer.

Simmering Fresh Tomato Sauce

Simmering Fresh Tomato Sauce

Nestle the shrimp into the sauce and cook for a few minutes, then flip over with tongs and cook for a few more until almost done. Last, add the chopped spinach, and simmer until wilted and shrimp are just cooked through.

Shrimp and Spinach Added to Sauce

Shrimp and Spinach Added to Sauce

Stir in the cooked pasta and additional reserved water until desired consistency. Serve on plates with a side salad and/or rustic bread.

Cooked Pasta Added to Sauce

Cooked Pasta Added to Sauce

Note how I did NOT add any cheese to this, as apparently the European world eschews cheese on seafood so I followed suit. I did not miss the cheese at all! I must say, this is the brightest, freshest tomato sauce I have ever tasted.

Oh! And if you want to see the referenced video, here it is: How to Make Fresh Tomato Sauce | Food and Wine

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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80 Responses to “Grated Heirloom Tomato and Shrimp Pasta”

  1. annasdiabetes August 27, 2016 at 10:46 am #

    Looks delicious! Yum πŸ™‚

    Liked by 1 person

  2. Cheryl "Cheffie Cooks" Wiser August 27, 2016 at 10:49 am #

    Yum-ooooooooooooooooooooooooooooooooKR!!! xoxoxo ccc

    Liked by 1 person

  3. Bernadette August 27, 2016 at 11:01 am #

    I have never tried this method of making tomato sauce. It definitely is on the horizon for me.

    Liked by 1 person

  4. 1jaded1 August 27, 2016 at 11:29 am #

    I’ll also be trying the box grate method. So cool. As a cheese lover, will be most interested to taste this recipe without. πŸ™‚ Looks delicious.

    Liked by 1 person

    • anotherfoodieblogger August 27, 2016 at 11:35 am #

      Thank you so much. It was very hard to resist adding some fresh-grated Parmesan to this, but I tell you, you won’t miss it.

      Liked by 2 people

  5. Smiling Notes August 27, 2016 at 1:07 pm #

    This looks soooooo delicious!! I’m sure my husband will love this too since he is a hardcore seafood lover 😊

    Liked by 1 person

  6. mytinytexaslife August 27, 2016 at 1:13 pm #

    Looks delicious. I can imagine your joy in getting to eat shrimp more often. πŸ™‚ Its great that you made it without cheese. I am cutting waaaaaay back on cheese lately but I never understood why people think it doesn’t go with fish. I use peppery cheeses with seafood and fish and like it. Your tomatoes look awesome too. As you probably know-the bunnies got most of mine. 😦

    Liked by 1 person

    • anotherfoodieblogger August 27, 2016 at 2:19 pm #

      Thanks Gina! Dang those bunnies, that’s too bad. I do like cheese with my seafood decided to forego it this time, and actually I didn’t miss it all!

      Liked by 1 person

    • StefanGourmet August 29, 2016 at 8:00 am #

      Hi Gina, it is because cheese would overpower the tender flavor of the seafood. With the peppery cheeses you use, you will probably taste mostly the cheese and hardly the seafood.

      Liked by 1 person

  7. Jodi August 27, 2016 at 1:39 pm #

    I do so want this right now!!

    Liked by 1 person

  8. NickyB. August 27, 2016 at 2:26 pm #

    Yummy!

    Liked by 1 person

  9. Adam J. Holland August 27, 2016 at 2:30 pm #

    Oh, wow. Simple. Rustic. Delicious. Pass a brother a bowl, will ya? πŸ˜‰

    Liked by 1 person

    • anotherfoodieblogger August 27, 2016 at 3:03 pm #

      Thanks Adam, I would if I could! I need to hop on over to your blog and change my email notifications for your blog to my work email. I rarely check that other email anymore and I keep forgetting to visit you. xoxo

      Like

  10. Teagan Geneviene August 27, 2016 at 2:45 pm #

    Kathryn… sorry… can’t type… keyboard slippery from excessive drooling… πŸ˜€
    Oh all those beautiful fresh tomatoes. I’m completely envious. The recipe sounds delicious. Your step by step photos are amazing as always.
    Suddenly I realized I forgot to eat dinner… Mega hugs.

    Liked by 1 person

  11. Gerlinde @ Sunnycoveschef August 27, 2016 at 3:31 pm #

    I love these kind of pasta dishes, especially with homegrown tomatoes.

    Liked by 1 person

  12. noelleg44 August 27, 2016 at 4:02 pm #

    OMG, I am salivating. Will make this dish this week!

    Liked by 1 person

  13. Karina Pinella August 27, 2016 at 9:28 pm #

    A good one to make for sometime this week. Thanks for the idea.

    Liked by 1 person

  14. Marisa's Italian Kitchen August 27, 2016 at 9:55 pm #

    Hi Kathryn, I love seafood and always looking for new ways to incorporate it with pasta…looks so good. I am also somewhat of a rule breaker…grated cheese over seafood pasta, in my opinion, YUMMY😊❀️

    Liked by 1 person

    • anotherfoodieblogger August 28, 2016 at 10:08 am #

      Thank you Marisa! I agree cheese on seafood is delicious, but I did not miss it on this fresh dish. πŸ™‚

      Liked by 1 person

    • StefanGourmet August 29, 2016 at 8:02 am #

      Cheese is yummy on everything, I won’t deny it. The point is that although it tastes well, it overpowers the flavor of the seafood.

      Liked by 2 people

      • Marisa's Italian Kitchen August 30, 2016 at 8:20 pm #

        Hi Stefan, yes I do agree however if it’s a seafood pasta dish then a little Parmesan love is ok by me 😊😊

        Liked by 1 person

  15. healthyindiankitchen August 28, 2016 at 12:13 am #

    This is absolutely delicious Kathryn! Even my daughter doesn’t like shrimps but me and hubby relish it!! πŸ™‚

    Liked by 1 person

  16. discovermarche August 28, 2016 at 1:22 am #

    Yes, it’s right: not cheese in seafood for Europeans! πŸ™‚
    I really want to try your recipe.
    Ciao

    Liked by 2 people

  17. lynne hoareau August 28, 2016 at 7:20 am #

    OMW ! this sounds amazing. I love shrimp to say the least. This is going to be such a divine meal for my family. Thanks for sharing πŸ™‚

    Liked by 1 person

  18. Josette@thebrookcook August 28, 2016 at 7:54 am #

    GORGEOUS tomatoes & a lovely dish. Lucky!! πŸ™‚

    Liked by 1 person

  19. Sadie's Nest August 28, 2016 at 8:34 am #

    5 ripe tomatoes?! That sounds like a winner to me!

    Liked by 1 person

  20. D. Wallace Peach August 28, 2016 at 8:55 am #

    That looks fabulous, Kathryn. I love your shrimp dishes (and can’t believe there is one person in the world who doesn’t enjoy shrimp!). This is my fourth year in a row trying to grow tomatoes, and our summers just aren’t warm/long enough. I’m going to have to hit the farmer’s market in the valley before the season is over so I can try this recipe. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger August 28, 2016 at 10:14 am #

      We have a very short season too here in Bend, but my husband starts the tomatoes from seed in March, then plants the seedlings upside down in hanging pots when they are about 4 inches tall. Then we spend many-a-night hauling the plants into the garage to hang on rafters until it stops freezing at night then hauling them back out to the sun the next day. It’s quite the chore but oh so worth it Diana! I hope you can find some yummy tomatoes for this soon, thanks!

      Liked by 1 person

  21. Il bruciacchio August 28, 2016 at 10:22 am #

    Yummy! your blog look so inspiring!

    Liked by 1 person

  22. Sheryl August 28, 2016 at 11:43 am #

    This dish looks delightful. Shrimp and pasta are a wonderful combination.

    Liked by 1 person

  23. Lynz Real Cooking August 28, 2016 at 1:21 pm #

    Looks amazing and I like your rating system! xx

    Liked by 1 person

  24. Book Club Mom August 28, 2016 at 6:00 pm #

    I just finished dinner, but now I’m hungry again!

    Liked by 1 person

  25. Michelle Williams August 29, 2016 at 7:53 am #

    I simply adore heirloom tomatoes; I eat at least one a day all summer long. Great recipe. Thank you!

    Liked by 1 person

  26. StefanGourmet August 29, 2016 at 7:58 am #

    Yum, delicious!
    You are correct about the cheese; it would overpower the elegant flavor of the shrimp.
    I had never heard about grated tomatoes before. I think our tomatoes aren’t meaty enough to grate them (but I do something similar by blitzing whole tomatoes in het food processor).
    If you can get shrimp with shells on, you could increase the flavor of this dish by making stock out of the shells.

    Liked by 1 person

    • anotherfoodieblogger August 29, 2016 at 3:33 pm #

      Thanks Sefan! I have saved and frozen the shells from every shrimp dish I’ve made this year so I can make a big batch. I do believe I’ve saved up enough now, lol! I’ll probably make it when the weather turns cooler, which might be as soon as next week!

      Liked by 1 person

  27. Karen August 29, 2016 at 9:41 am #

    I miss not having a garden full of fresh tomatoes this time of the year. Your pasta looks great, I like the addition of the spinach…great idea.

    Liked by 1 person

  28. FrugalHausfrau August 29, 2016 at 9:40 pm #

    This looks so fresh and beautiful! I’ve heard of grated tomato sauces but didn’t really “get” it until I saw all your skins! I’m headed back to SD tomorrow and can’t wait to see how many tomatoes we have!!

    Mollie

    Liked by 1 person

  29. ChgoJohn September 5, 2016 at 6:58 pm #

    My tomatoes are small this year, too, as are my neighbor’s. In fact, one vine, an heirloom Brandywine, didn’t bloom until August. It’s tomatoes are at least another week away from ripening. I wonder what’s going on? Anyway …
    I am so glad you’ve posted this, Kathryn. Your dish looks and sounds delicious. I love a fresh tomato sauce and this is the time of year for them. I’ve seen tomatoes grated before and never remember to give the technique a try. Hopefully, seeing your recipe in print will trigger my memory this weekend when I’m at the farmers market and I’ll come home with some tomatoes large enough to grate. I’ve got some homemade noodles just waiting for a purpose and I think I’ve found it. Thank you!

    Liked by 1 person

    • anotherfoodieblogger September 6, 2016 at 5:13 pm #

      You are so welcome John! I wonder what’s up with all these small tomatoes this year??? Ours were all heirloom too.

      Liked by 1 person

  30. Cooking For The Time Challenged October 1, 2016 at 8:27 pm #

    Oh my! You are a foodie blogger. You make this look so easy!! Yum!

    Liked by 1 person

  31. anotherfoodieblogger September 6, 2016 at 5:10 pm #

    Thanks for the share! xoxo

    Like

Trackbacks/Pingbacks

  1. Mention in Dispatches – Political correctness, Shrimp Salad and Inkblot Romance. | Smorgasbord – Variety is the spice of life - September 3, 2016

    […] Kathryn of Another Foodie Blogger has some amazing recipes on her blog and I chose this one as it contained two of my favourite ingredients… tomatoes and shrimp.. not those tiny little things you get in a tin..but great big fellas that I used to buy directly off the boats in Kemah on the Texas coast.. Very expensive here in Ireland but we have Dublin Bay Prawns – will definitely be using this recipe. Also I saw the video using a cheese box grater to make Tomato sauce and I have tried that.. brilliant. Thanks Karthryn. https://anotherfoodieblogger.wordpress.com/2016/08/27/grated-heirloom-tomato-and-shrimp-pasta/ […]

    Liked by 1 person

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