Red Snapper and Shrimp on Florida’s Gulf

Red Snapper and Shrimp (2) My mom lives north of Tampa on Florida’s Gulf coast and I visit once a year.  She is of a generation that thinks frozen food is the end all, but I can’t abide by frozen fish, especially not when there’s fresh fish right there.  I found a little local fish store in Hernando Beach near where she lives and the only non-local fish they carry is farm-raised salmon.  Their range of fish is limited, but you can always find super-fresh and inviting locally caught, less-than-a-day-old grouper and red mullet.  I had my heart set on grouper because we don’t have it on the Pacific coast, but when I saw that red snapper I dropped everything and decided to make red snapper and fresh Florida white shrimp with tomatoes and garlic over linguine.  I kept it simple (my mom has a limited pantry) and we were all very happy and ate an alarming amount of it.

Red Snapper and White Shrimp with Linguine

1 pound linguine

6 tablespoons extra-virgin olive oil

3 large garlic cloves, finely chopped

1 pound red snapper, cut into cubes

1 pound cherry tomatoes, cut in half

Salt and freshly ground black pepper to taste

Red chile flakes to taste

1 pound white shrimp, shelled

1. Bring a large pot of water to a boil over high heat, salt abundantly, and cook, stirring occasionally, the linguine until al dente.  Drain without rinsing.

2. Meanwhile in a saute pan, heat the olive oil with the garlic over medium heat until it is sizzling then add the red snapper and tomatoes and cook 3 minutes.  Season with salt, pepper, and chile flakes. and cook 1 minute.  Add the shrimp and cook until it turns color, about 3 minutes.  Add the the linguine, toss several times, and serve without cheese.

Makes 4 to 6 servings depending on how good it smells

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