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Wild Shrimp Pasta

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I’d like to direct your tastebuds toward some of our shrimp, or Sinaloan Blue Prawn. Not only is this decapod delicious, but it is simple to cook and completes a variety of dishes. With just a handful of shrimp you can add legitimacy to your jambalaya, purpose to your cocktail sauce, and crisp protein to your salad. Of course, after 36 years in the business I have many long-winded opinions, but for your sake I will be brief.

John’s Shrimp Tips

  • The best tasting shrimp I have found come from the Sea of Cortez. Those caught in the Gulf carry an iodine flavor while those raised in aquaculture are generally bland.
  • You should always buy shrimp with the shell still attached; peeling and deveining your shrimp is a simple process, and the flavor advantages are noticeable.
  • Shrimp are very easy to overcook, resulting in a chewy texture. Check your shrimp by slicing the thickest part of the meat in half and looking for a band of clear “translucence.” When this band of translucence is thin but still noticeable, your shrimp is done.
Here is a quick recipe which I encourage you to try:


  • 8 oz. Pasta (linguine or fettuccini).
  • 3 Tbsp Olive Oil.
  • 2 Cloves Garlic, Minced.
  • 1 tsp Oregano.
  • 1.5 cups Cherry Tomatoes.
  • Approx. 18 Medium-to-Large Shrimp.
  • 1/2 cup Fresh Basil, Chopped.
  • 1/2 a Lemon, Juice Only (Optional).
  • Salt + Pepper, To Taste.
  • Freshly Grated Parmesan Reggiano.


  1. Bring a pot of water to boil and cook pasta according to package directions. Drain.
  2. Heat a large pan over medium heat. Add 2 Tbsp olive oil, minced garlic, oregano and tomatoes. Sauté for about 5 minutes.
  3. Heat another pan over medium-high heat with remaining olive oil. Once hot, cook prawns for 1 minute on each side. Prawns are cooked once they turn pink and opaque. Remove from heat .
  4. Add drained pasta and fresh basil to the large pan with tomatoes. Stir together for 2 mins, adjusting spices to taste.
  5. Serve pasta and top with prawns, lemon juice, freshly grated parmesan, and an extra drizzle of olive oil as desired. Enjoy!

Be creative and eat well. Let us know your favorites @newmansfish

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