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Scott Ian's Spicy Shrimp And Sweet Cherry Tomatoes

Really Easy And Really Tasty!

Here’s something fishy from Anthrax’s Mosh Master Scott Ian and as he puts it, “I love this recipe because it’s so damn easy to make and it tastes so good!”

This recipe and nearly 150 others can be found in
‘Mosh Potatoes’ by Steve Seabury.
BUY NOW at Megachef!

  • 1 cup extra virgin olive oil
  • 1 small onion, chopped fine
  • 5 garlic cloves, chopped fine
  • 4 dry pints (about 3 pounds) small sweet cherry or grape tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • Up to 1 teaspoon red pepper flakes
  • 2 pounds rigatoni pasta
  • 1 cup white wine
  • 24 extra large shrimp, peeled, deveined, tails removed

So Here's What To Do

Set a large pot of salted water to boil. Set a timer for 20 minutes.

Heat the oil in a large saucepan over high heat. When the oil is hot but not smoking, lower heat, add the onion and cook until clear (do not brown). Add the garlic and cook until softened (once again, do not brown), usually 2 minutes tops.

To the saucepan, add the tomatoes, 6 pinches of kosher salt, 10 to 12 turns of black pepper grinder and red pepper flakes (amount depends on how hot you like it). Saute the tomatoes until they start to pop, then cover pan. Keep cooking over low-medium heat, stirring every 2 minutes.

When pasta water comes to a boil, set a timer for 11 minutes and add the rigatoni pasta to the boiling water. 11 minutes is usually the perfect amount of time for your pasta to be done al dente. Don’t overcook your pasta.

When there’s 8 minutes left on the timer, add the wine to the saucepan (only use a wine that is good enough to drink).

When there’s 6 minutes left, add the shrimp to the pan.

When your timer goes off, turn off the heat and let the sauce sit in the covered pan for 5 minutes while you drain your pasta.

Plate, serve and enjoy!

Best served with: 

‘We’ve Come For You All’ by Anthrax 2003 – an amazing album.

Cooking time: 
25 minutes
Preparation time: 
10 minutes