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Rach's Valentine's Day Meal: Shrimp Fra Diavolo, Brown Butter Tagliatelle + Steaks with Balsamic Tomatoes
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What does Rach do for Valentine's Day? She asks John to make a cocktail (spoiler: its pink, frothy and delicious!) and her sister, Maria Betar, to make dessert—this gorgeous Apple Berry Pie with streusel topping. But, of course, she handles the rest of the meal—and goes all out with three courses: spicy sauteed shrimp, tagliatelle in a creamy brown butter-sage sauce and pan-seared ribeye steaks with balsamic-drizzled burst tomatoes and arugula. Happy Valentine's Day!
Ingredients
For the Shrimp Fra Diavolo:
- 10 to 12 very large shrimp, deveined and tails on
- Salt
- Juice of 1 ½ lemons
- 5 or 6 cloves garlic, chopped
- 4 tablespoons EVOO
- 1 ½ teaspoons Calabrian chili paste or 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 1 sprig fresh, chopped
- ½ cup white wine
- 2 tablespoons butter
- A handful of flat-leaf parsley, finely chopped
For the Creamy Brown Butter and Sage Tagliatelle:
- 6 tablespoons butter
- 18 sage leaves
- 2 cloves garlic, chopped
- 2/3 cup heavy cream
- A few grates of nutmeg
- A pinch of white pepper
- About ½ pound egg tagliatelle
- 1 cup grated Parmigiano-Reggiano cheese
For the Steaks and Tomatoes:
- 1 pint Campari or cherry or baby Roma tomatoes
- 1 shallot, thinly sliced
- 2 cloves garlic, crushed
- Leaves from a few sprigs of thyme
- EVOO for drizzling, about 3 tablespoons
- Salt and pepper or red pepper
- 2 tablespoons aged balsamic vinegar or balsamic drizzle
- A handful of flat-leaf parsley, chopped
- 2 boneless rib eye steaks (1 ¼ inches thick and about 12 ounces each)
- Salt and pepper
- Non-aerosol cooking spray
- 1 lemon, halved
- Arugula or upland cress, to serve
Yield
Serves: 2
Preparation
For the fra diavolo, season shrimp with an even sprinkle of salt and juice of ½ lemon, add garlic and chill 1 or several hours. Heat a large cast-iron skillet or large nonstick pan over medium heat.
Add EVOO, 4 turns of the pan, and cook to opaque, 4 to 5 minutes. Add chili paste, oregano and wine and reduce by half, then add juice of 1 lemon and swirl in butter. Top with parsley and serve.
For the tagliatelle, before you begin this dish, do the following: Take steaks out for main course and bring to room temp, then pat dry and season liberally with salt and pepper. Preheat oven for tomatoes to 450°F, with rack at center, and line a baking sheet with foil.
Bring water to boil for pasta and when it boils, add salt. Heat saucepan over medium heat with 6 tablespoons butter, melt and brown with sage leaves, then remove leaves with a fork to paper towel-lined plate. Add garlic and swirl, add cream and swirl, then add a bit of nutmeg and white pepper and reduce heat to warm. Cook pasta 1 minute less than directions and add to sauce with ½ cup cooking water and grated cheese. Add most of the sage, crumbled, and top with a few reserved small, pretty leaves.
For the steaks and tomatoes, on the prepared foil-lined baking sheet, toss tomatoes, shallots, crushed garlic and thyme with EVOO and roast until tomatoes collapse and burst. Drizzle with thick aged balsamic vinegar or balsamic drizzle.
Heat cast-iron skillet over medium-high heat and spray with oil. Cook seasoned steaks 8 minutes, turning once for medium-rare, a minute less for rare and 3 minutes more for well. Char the halved lemon alongside the meat in the last 2 to 3 minutes. Rest the steaks 5 minutes, then slice on cutting board. Arrange on platter and dress with greens and charred lemon juice. Top with roasted tomatoes or serve alongside.