Once summer time rolls around I like to do a lot of grilled or broiled fish, but I don't always want a heavy bean or potato starch to go with it. Typically I'll use pasta instead, with a nice light sauce that I make up depending what's handy and fresh. I did a couple of dinners the last two weeks that were a great example of this.
For this first dinner, I started with a small can of tomato sauce and some garlic. I mashed some fresh garlic and then put that and the sauce into a small sauce pan over medium-low heat. After about 5 minutes I added a tablespoon of water, about 1 tablespoon of diced fresh basil, and a pinch each of dried oregano, salt and pepper. I plated the pasta, fish & veg and then topped everything off with the sauce before adding a dollop of ricotta to the pasta.
For this second dish I wanted to make use of some shrimp I had in the fridge so I roughly chopped them and then tossed them into a hot pan with some sliced garlic and butter. I cooked the shrimp and garlic this way for about 3 minutes, stirring frequently to avoid sticking. I turned the heat down to low and added a half cup of white wine. I allowed the wine to cook down a bit while I was cooking the rest of the meal and then I plated everything but the sauce. Once I was ready I removed from heat and stirred in a tbsp of ricotta cheese until just melted and then I spooned the sauce over the dish and was ready to enjoy!
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