This is a think sauce I make a lot for the simple fact that it takes like 15 minutes and I usually always have everything in the house…plus it’s pretty cheap.  Ordinarily, I roast spaghetti squash as the vehicle for it.  A few months ago I bought this Miracle Noodle stuff that is a noodle substitute made of some root that is naturally water soluble and contains so sugar, starch, fat or carbs (it’s also called Mayu, Juruo, or Shirataki…apparently they are very popular in Japan and China). They basically taste like nothing…they are filler, and filling.  I’ve put the angel hair shape in soups, and used the fettuccine style in a stir fry or two…but had a few packs of the “Rice” variety that I didn’t know what to do with. I figured I would see how they fared with this sauce and save my squash for another day.  The end result was pretty reminiscent of risotto.  OBVIOUSLY, real risotto is real risotto…but this did the job for today.

Like I said, you probably have most of this on hand already. This could probably serve 4 people. (Olive Oil, salt and pepper are a given). Everything else:

 

1/2 lb shrimp (or more…that’s your call)

2-3 Lemons (depending on size)
2 cups cherry tomatoes, chopped (halved/quartered)
1 small onion or 2 shallots, diced
2 cloves garlic, minced
Handful Basil leaves
Crushed red pepper (to taste)

 

 

First thing’s first. Make the marinade for the shrimp (peeled and deveined): Combine zest and juice of 1 lemon, 1 clove garlic, salt, pepper, olive oil, pinch red pepper flakes, 1/2 the onion and the shrimp. Set aside.

 

In a saute pan, heat a bit of olive oil over med-high heat.  Toss in the rest of the onion and let cook until translucent,
then add the garlic and a pinch of red pepper flakes and cook another 30 sec or so, until you can smell the garlic.  Now add in the tomatoes, salt and pepper.

You want a pinkish sauce in the end. The tomatoes will cook down and create it. You will have to add more or less tomatoes depending on how big they are. After about 5 min, lower the heat to medium and add the shrimp.

Cook for another 2-3 min until the shrimp is cooked almost through.

Grab your basil, tear it up and toss it in along with the zest and juice of the second lemon and a pad of butter. Toss it around for a few minutes until the butter melts.  The butter isn’t needed…it just adds richness.

The sauce is done and I usually just use it to top some spaghetti squash.  Today, I threw the miracle pasta rice into the pan and gave it a few minutes to heat through and I gotta say, the end result was pretty delicious. Topped it with a little more fresh basil and bam! Might as well be shrimp risotto.