The Can't Cook Book: Recipes for the Absolutely Terrified! (29 page)

STEWY SHRIMP WITH TOMATOES & WHITE BEANS

ACTUAL WORK TIME:
30 minutes |
TOTAL TIME:
30 minutes |
SERVES:
4

Okay, beginners. Do this one. The result feels fancy, but the process is completely doable—even for my most fearful friends.

Tools needed:
small bowl, pastry brush, rimmed sheet pan, salad spinner, strainer, can opener, measuring cups and spoons, chef’s knife, paring knife, cutting board, large pot, wooden spoon, tongs.

Don’t Panic:
Chopping garlic as well as peeling shrimp may scare you. Find the strength.

1.
 
Heat
the broiler (with the oven rack about 4 inches from the top).
Brush
both sides of the bread slices with 2 T. of the oil and place on a rimmed sheet pan.
Broil
until toasted, 1 to 2 minutes per side.
Set
aside.

2.
 Being organized is the key to your success here.
Wash
the arugula and
spin
dry.
Chop
your garlic.
*
Open
the can of tomatoes,
drain
and
rinse
the beans, and
measure
the wine.
Peel
and
devein
the shrimp if the shell is on and
rinse
, making sure that the dark line (the vein) is removed.
*
Put
everything near your stovetop.

3.
 
Place
a large pot (5- to 6-qt.) on the stove and
turn
the heat to medium.
Measure
and
pour
in the remaining 2 T. oil and
heat
until it shimmers (1 to 2 minutes).
Add
the garlic and
cook
until fragrant (do not let it brown), about 30 seconds.
Add
the tomatoes and
cook
, stirring, for 2 minutes.
Pour
in the wine and bring to a low boil.
Add
the shrimp and
cook
, turning occasionally with tongs, until opaque throughout, 3 to 5 minutes
.

4.
 
Stir
in the beans, arugula, red pepper, and black pepper (6 turns on a pepper mill) and
cook
, stirring often, until the beans are heated through and the arugula is just wilted, about 2 minutes. S
eason
with salt to taste.
*
Serve
with the toasted bread.

SWEET CHERRY TOMATO PASTA

ACTUAL WORK TIME:
15 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4 to 6

This is a home run for pasta lovers. There’s nothing tricky here. It’s on permanent rotation at my house.

Tools needed:
2 large pots (1 lid), colander, cutting board, chef’s knife, salad spinner, kitchen timer, tongs, measuring cups and spoons, wooden spoon.

Don’t Panic:
Chopping garlic is in our How-to. You can, and will, make this again and again.

1.
 
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and turn the heat to high to bring to a boil.
Place
a colander in the sink.
Chop
the garlic.
*
Measure
the 1 c. basil,
wash
it,
dry
it, and
tear
it.
Wash
and dry the 12 basil leaves.
Wash
the tomatoes.
Place
your ingredients near the stove along with your timer.

2.
 
Place
another large pot on the stove and
turn
the heat to medium.
Measure
and
pour
in 2 T. of the oil and
heat
until it shimmers (1 to 2 minutes).
Scoop
up the chopped garlic with your knife
and
add
to the pot, then
add
the 1 c. torn basil leaves.
Cook
, stirring with a wooden spoon, for 30 seconds, until fragrant.
Stir
in the tomatoes and water along with the salt and pepper (about 12 turns on a pepper mill).
Cover
and
cook
for 8 minutes.
Uncover
and continue to
cook
, stirring, until the tomatoes start to break apart and release their juices.

3.
 When the water comes to a boil,
add
the pasta and
cook
according to the package directions. Once the pasta is al dente,
drain
it into the colander, then
add
it to the pot with the tomatoes.
Add
the ricotta, 12 basil leaves, a few extra turns on the pepper mill, and the remaining 1 T. oil.
Toss
and
serve
.