360 West March 2015 : Page 123

What A Dish WINSLOW’S WINE CAFE Pasta Puttanesca with Shrimp By June Naylor Photo by Ralph Lauer Winslow’s Wine Cafe — a neighborhood hangout in Fort Worth with a cozy interior and a bustling patio — draws a faithful clientele with its interesting wine list, along with satisfying dishes from chef Michael Watkins. We’re fans of his special-features menu, especially the pasta. The biggest hit to date is a puttanesca, which Watkins says is far too popular for him to dare change. “If I put something else in its place, I’d just have to scratch it and go back to the puttanesca. Our customers know what they want, and they like that dish too much.” With sauteed shrimp and a balance of tart and salty thanks to the interplay of tomatoes against capers and olives over linguine, it’s rich and satisfying without being too heavy. PASTA PUTTANESCA Serves 4 Marinara • ¼ cup minced onion • 2 cloves garlic, minced • 1 tablespoon olive oil • 2 cups canned crushed tomatoes • 3 to 4 teaspoons dried Italian herb blend • Salt and pepper to taste Puttanesca and pasta • 2 tablespoons olive oil/canola blend • 4 tablespoons minced garlic • 4 tablespoons minced shallot • 20 jumbo shrimp, peeled but tails intact • ¾ cup white wine • 8 tablespoons capers, drained • 20 Kalamata olives, pitted, cut in half • 2 to 4 tablespoons crushed red pepper • Salt and pepper to taste • 1 pound linguine, cooked al dente • Chopped parsley, grated Parmesan, JY\ZOLKYLKWLWWLYÅHRLZ To prepare marinara, saute onion and garlic in olive oil over medium heat until translucent. Add crushed tomatoes and stir well, simmering about 5 minutes. Add dried herbs, salt and pepper; simmer over low heat about 30 minutes. To prepare puttanesca, heat oil in pan and sweat garlic and shallot until translucent, about 5 minutes. Add shrimp, stir, and then add white wine. Turn shrimp so that they cook evenly, about 3 to 5 minutes; remove shrimp from pan. Continue cooking ingredients in the pan, reducing wine by half. Add capers, olives and crushed red pepper to taste, along with marinara, mixing thoroughly. Add salt and pepper as needed. Mix in cooked linguine and heat through. Distribute evenly among four wide, shallow bowls, piling pasta mixture in the center and arranging shrimp around the sides of the pasta. Sprinkle with chopped parsley, grated Parmesan and, if desired, more crushed red pepper for extra heat. THE DETAILS Winslow’s Wine Cafe 4101 Camp Bowie Blvd., Fort Worth; 817-546-6843 or winslowswinecafe.com 360westmagazine.com March 2015 123

What A Dish

June Naylor

Pasta Puttanesca with Shrimp

Winslow's Wine Cafe — a neighborhood hangout in Fort Worth with a cozy interior and a bustling patio — draws a faithful clientele with its interesting wine list, along with satisfying dishes from chef Michael Watkins. We're fans of his special-features menu, especially the pasta. The biggest hit to date is a puttanesca, which Watkins says is far too popular for h I'm to dare change. " If I put something else in its place, I'd just have to scratch it and go back to the puttanesca. Our customers know what they want, and they like that dish too much." With sauteed shrimp and a balance of tart and salty thanks to the interplay of tomatoes against capers and olives over linguine, it's rich and satisfying without being too heavy.

PASTA PUTTANESCA

Serves 4 Marinara

• % cup minced onion

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 2 cups canned crushed tomatoes

• 3 to 4 teaspoons dried Italian herb blend

• Salt and pepper to taste

Puttanesca and pasta

• 2 tablespoons olive oil/canola blend

• 4 tablespoons minced garlic

• 4 tablespoons minced shallot

• 20 jumbo shrimp, peeled but tails intact

• % cup white wine

• 8 tablespoons capers, drained

• 20 Kalamata olives, pitted, cut in half

• 2 to 4 tablespoons crushed red pepper

• Salt and pepper to taste

• 1 pound linguine, cooked al dente

• Chopped parsley, grated Parmesan, crushed red pepper flakes

To prepare marinara, saute onion and garlic in olive oil over medium heat until translucent. Add crushed tomatoes and stir well, simmering about 5 minutes. Add dried herbs, salt and pepper; simmer over low heat about 30 minutes.

To prepare puttanesca, heat oil in pan and sweat garlic and shallot until translucent, about 5 minutes. Add shrimp, stir, and then add white wine. Turn shrimp so that they cook evenly, about 3 to 5 minutes; remove shrimp from pan.Continue cooking ingredients in the pan, reducing wine by half. Add capers, olives and crushed red pepper to taste, along with marinara, mixing thoroughly. Add salt and pepper as needed. Mix in cooked linguine and heat through.Distribute evenly among four wide, shallow bowls, piling pasta mixture in the center and arranging shrimp around the sides of the pasta. Sprinkle with chopped parsley, grated Parmesan and, if desired, more crushed red pepper for extra heat.

Read the full article at http://digital.360westmagazine.com/article/What+A+Dish/1942079/247548/article.html.

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