We are in the middle of shrimp season, so even though I recently blogged about shrimp, let’s go at this subject one more time.
Shrimp and pasta is one of the most wonderful pairings, but you curiously don’t see it on as many local menus as you might expect.
The Italians gave us scampi, although they do not serve it as often as we do with pasta, but more likely with a toasted piece of crusty bread. This is probably the genesis of most other shrimp and pasta dishes.
Old-school Biloxians will remember shrimp-boat spaghetti, perhaps the quintessential shrimper’s dish. A poor shrimper could make a meal for himself and crew by combining a pound or two of just-caught shrimp, a few fresh or even canned tomatoes and dried pasta.
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Shrimp boat spaghetti is good, but with a little care it can be spectacular. Consider sautéing onions, bell pepper and garlic in a combination of olive oil and butter, add a pinch or two of red pepper flakes and a glass of good, not sweet, white wine. Now your talking.