Well, the seasons are definitely changing. This weekend we took a little trip up to Carter Mountain Apple Orchard. So you can be sure that our house will be smelling increasingly of apples and cinnamon. I’ll be posting some apple-related recipes in the coming weeks so that you can share in that fall-induced baking frenzy at will.
But in the meantime, I’m still finding tomatoes at the farmer’s market! Harder, smaller ones, but tomatoes nonetheless. Must be from the warm, dry weather that came with the beginning of the fall. I decided to buy one more quart of cherry tomatoes for one more fresh tomato dish before the frost sets in.
And so was born my Farewell, Summer Shrimp Linguine for a quick, Sunday night supper that I created on the fly to use up some extra herbs in the fridge.
– 3 cloves garlic, minced
– half of a small shallot, minced
– handful of fresh herbs, such as basil and tarragon, chopped
– large handful of cherry tomatoes (about 20-25), halved
– 1/2 pound shrimp (or about 7-10 shrimps per person)
1. Get your pasta water boiling and salted. Cook linguine according to package directions.
2. In a large sautee pan, heat some olive oil and butter. Add the minced garlic and shallot. Once you can smell that garlicky smell, add the shrimp and half of the chopped herbs. Sautee on medium heat until shrimp just turns pink. Remove shrimp from pan; keep them in a bowl to the side, leaving the infused oil in the pan.
3. Add the halved tomatoes and the rest of the herbs (and more olive oil, if needed). Sprinkle with salt and pepper. Let the tomatoes cook down just a bit. By now the pasta should be done, so drain it and add the noodles to the pan.
4. Return the shrimp to the pan. Squeeze the juice of half a lemon over everything and give it a good toss.
Yeah, the tomatoes had a kind of tired mannerism about them, and the characteristic way that tomatoes seem to sort of burst out of their skins in a hot sautee pan only contributed further to this image. But for the most part they added one final, sweet burst of flavor to the dish–a last kiss and “bon voyage” from the summer sun.
What are you saying farewell to as chilly fall sets in?