Have a mentioned that I love Penzeys Spices? One of the reasons is they inspire me to try new spices and seasonings. Their catalogs come with recipes that feature their spices and their stores always have a half dozen or so recipe cards. I first bought Sate Seasoning in order to try it in a shrimp recipe from a catalog.
This recipe has become a favorite and a staple during Lent because it’s quick and easy and I can put it together in around 30 minutes on a Friday night. I like to serve it with roasted cherry tomatoes that have burst open and angel hair pasta. The tomatoes form a light tomato sauce that pairs really well with the shrimp.
Here’s what you need:
This isn’t my best picture ever – the seasonings are Italian Herb, Sate, and Penzeys Minced Garlic. I normally mince fresh garlic but I got a jar of this free one time and it was suggested in the catalog recipe. Rehydrating it is quick and works great if you don’t like your fingers to smell like garlic (which I don’t mind).
Start by putting a large pot of water on to boil. When it comes to a boil, salt the water, add the angel hair pasta and cook according to package directions.
Next, get the tomatoes going. Spread them out on a sheet tray covered with tinfoil and roll around to coat with a little oil, salt, and a drizzle of balsamic vinegar. Bake at 375 degrees for 20-25 minutes until the tomatoes begin to burst. Here’s what they look like when they’re done.
Mince 4-6 cloves of garlic or rehydrate about 1-1/2 t Penzeys minced garlic in about 1 T of water for about 5 minutes.
Prep the shrimp by tossing with 3 t of sate seasoning.
You should be ready to cook your shrimp about the same time you drop your pasta in the water. To cook the shrimp, heat a large skillet over medium-high heat and add about a tablespoon of oil. Add the garlic and cook for a minute.
Add the shrimp and cook for 4-5 minutes, stirring frequently, until they turn pink and opaque. Remove from pan.
Turn the heat down to medium-low and melt 2 T butter to the same pan you used to cook the shrimp.
Add in about a teaspoon of Penzeys minced garlic that’s been rehydrated in just under a tablespoon of water (or about 4 more cloves minced).
Add the pasta, a generous sprinkle of Italian seasoning, and the tomatoes to the skillet.
Toss everything together.
Serve the shrimp on top of the pasta.
- 12 oz jumbo shrimp, peeled and deveined with tails off
- 3 t sate seasoning
- 4-6 cloves garlic minced (or 1-1/2 t Penzeys minced garlic rehydrated in 1 T water)
- 1 T oil
- Roasted Tomato Pasta:
- 1 container cherry tomatoes
- 1 T oil
- 1 T balsamic vinegar
- Kosher salt
- 2 T butter
- 4 cloves garlic minced (or 1 t Penzeys minced garlic rehydrated in just under 1 T water)
- 2 oz angel hair pasta
- 2 t Italian seasoning
- Preheat oven to 375 degrees.
- Fill a large pot with water and bring to a boil. Cook the angel hair according to package directions.
- Cover a sheet pan with tinfoil. Add tomatoes and roll around to coat with oil, balsamic vinegar and a pinch of kosher salt. Roast for 20-25 minutes until the tomatoes begin to burst.
- Coat the shrimp with the sate seasoning.
- When you drop the pasta in the water begin cooking your shrimp. Heat a tablespoon of oil in a large nonstick skillet. Add the garlic and cook for about 1 minute. Add the shrimp and cook for 4-5 minutes until pink and opaque. Remove shrimp from the pan.
- Melt butter in the pan and add the remaining garlic. Add the pasta, tomatoes, and Italian seasoning. Toss together so everything is evenly distributed. The tomatoes should burst open and some juice will lightly coat the pasta.
- To serve add the pasta to a bowl and top with shrimp.