linguine with shrimp and slow-roasted tomatoes

This has been a heady few weeks.

Our trip to Washington D.C. followed my trip to Google, which was followed by my time with Penny de los Santos. We’ve been home for a week, working hard, and we leave today for Austin, Texas.

(It’s 100 degrees in Austin. Here it has not risen above 65 degrees since last November. I hope we don’t faint.)

Five years ago, in early 2006, I attended the International Association of Culinary Professionals conference in Seattle. (One of the great things about keeping a website running is that I have blog posts for my memories now.) Back then, I was excited by writing here, longing to do more, but still a high school teacher. As I wrote then, “Even though I’m not really a culinary professional, I just couldn’t resist the chance to attend a conference like this.”

Now, to my great amazement and honor, I am a culinary professional. I’m a professional food writer with two books published, another two in the works, and a life I could never have imagined five years ago. And this weekend, at the IACP conference in Austin, I will be speaking twice.

I’ll be speaking about taking a blog to book, as well as a talk I am giving about Why Gluten-Free Matters. If you’d like to watch online, the IACP has a virtual conference pass here. Truly, I am honored.

Life continually surprises me.

(If anyone in Austin wants to leave us suggestions of places to eat, or has ideas about a flash-mob meet-up, let me know in the comments section.)

As if that wasn’t enough? Today, in the dining section of The New York Times, Melissa Clark has a story called Gluten-Free: Flavor Free No More. It’s an expansive piece, embracing of those of us who have to eat gluten-free and the way we have thrown ourselves into baking with wild abandon. Danny and I are proud to be featured in the piece, along with our whole-grain flour mix, whole-grain muffins, and pizza crust. Are you kidding me? It’s The New York Times!

More than that, however, we’re thrilled to read sentences like this in such a respected newspaper: “What had been a niche market has become mainstream.” And this line: “…maybe an easier route if you’re baking for mixed company is to just go gluten-free. With these recipes everyone will be happily fed from the very same platter.”

Thank you.

It’s so gratifying to have a nationally published piece dive into the fascinating world of gluten-free flours and not dismiss the work we all do. Gluten-free baking is baking. It’s interesting, quirky, revolutionary baking. Anyone who bakes gluten-free is brave and intrepid.

And let’s make this perfectly clear: no one who has to live gluten-free is a second-class citizen.

I could go on, but I won’t. We have packing to do and some sleep to find before Lu wakes up shouting, “Airplane! We go on airplane!” We planned to write more posts the past week, about how to eat gluten-free in restaurants and sweet rice flour and how to cook gluten-free if you have company. However, there will be time when we return. Your responses to these “new-to-gluten-free” pieces have been so resounding that we’ll make them a regular feature from now on.

For now, I’m going to pack and be amazed and make a batch of muffins for the plane.

And now I’ll shut up and let you make this pasta.

LINGUINE WITH SHRIMP AND SLOW-ROASTED TOMATOES , from Domenica Marchetti’s book, The Glorious Pasta of Italy

Last week, in Washington D.C., Danny and I had the pleasure of meeting Domenica Marchetti. She became a friend immediately. Smart, kind, and funny, Domenica truly cares about great food and the people who make it.

At the urging of the wonderful Jennifer Perillo, Domenica shyly asked us if we would be willing to take a copy of her pasta book home with us to see if we might want to participate in a blog pasta party. “Of course!” I said, as soon as I saw the cover. “But it’s full of gluten,” she said, disappointed.

Oh, Domenica. (And everyone else who feels that going gluten-free means giving up pasta.) There are so many good gluten-free pastas on the market. And of course, in our cookbook, we teach you how to make your own from scratch. Pasta is not gone. This means you can make nearly every single recipe in Domenica’s incredible book — the recipes are full of flavor and don’t require much work — with ease in your home.

I made this pasta for Danny’s brother Pat, who was staying with us this weekend, and Lu. (Poor Danny had to work.) Lu slurped up hers. Pat was pretty astonished. He loved the intensity of flavors from the slow-roasted tomatoes and red pepper flakes, the simmering of garlic, the meaty shrimp, and the way the sauce thickened with the addition of pasta water. I was so happy he was happy. And he never mentioned that the pasta was gluten-free. It simply didn’t matter.

This is Domenica’s recipe, in her words, except for the sentences in italics, which are our addition. Make this and we’re pretty sure you’re going to want to buy Domenica’s book.

2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced paper-thin
1 ½ pounds cherry tomatoes, slow roasted (see note below)
generous pinch of red pepper flakes
1 pound dried gluten-free linguine (we like the Bionaturae brand)
1 pound large shrimp, peeled and deveined
½ cup dry white white wine
kosher salt or sea salt

Bring a large pot of water to a rolling boil and salt generously. The water should taste like the ocean.

Place the olive oil and garlic in a large frying pan over low heat. Cook the garlic slowly for 8 to 10 minutes, or until softened but now browned. Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices. Cover the pan and let the tomatoes heat slowly for a few minutes.

Add the pasta to the boiling water, stir to separate, and cook according to the manufacturer’s instructions until al dente. (Danny and I have found that packages of gluten-free pasta often instruct you to cook them much longer than is necessary. The Bionaturae package is the only one that seems right to us — 7 minutes. All the others have you cook the pasta until it is pulpy.)

When the pasta is done, drain it from the pot, saving about 1 cup of the water in which it was cooked. Immediately run cold water over the pasta, which stops the cooking process. Pour a glug of olive oil over the pasta and toss it. Set it aside and finish the sauce.

Raise the heat under the frying pan to medium-high and add the shrimp. Cook, stirring frequently, for 3 minutes, or until the shellfish have turned opaque. Raise the heat to high and pour in the wine. Let it bubble for a minute or so, or just until the shellfish are completely cooked. Scoop a ladleful of cooking water from the pasta pot and stir it into the frying pan. Taste and season with salt, if needed. Turn off the heat.

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two more of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls and serve immediately.

Feeds 4.

To slow-roast the tomatoes: slice cherry tomatoes in half, spread across a baking sheet covered in parchment paper, pour a glug of olive oil over the top, then sprinkle salt and fresh thyme on top. Toss. Cook in a 275° oven until the cherries are slightly shrunken and have released their juices, about 2 hours.

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49 comments on “linguine with shrimp and slow-roasted tomatoes

  1. Jessica

    Congratulations on all of your success — you truly deserve it! (Loved the New York Times article which mentioned your contributions to better gluten free food as well). My favourite place to eat in Austin is Wink. http://www.winkrestaurant.com/ A little pricey, but I enjoy myself there more than anywhere else every time I visit Austin. Can’t wait to tune in to your talks!

  2. Sabayon

    Some may disagree, but I think Austin has the best barbeque in Texas, and my favorite barbeque place in Austin (Stubbs) happens to have all certified gluten-free sauces, marinades, and rubs and an extensive gluten-free menu (I think it includes everything but the bread and pie, actually).

  3. Mwaters

    Do check out snap kitchen at 6th and Lamar. Delicious and fresh prepackaged meals and nearly all of it gluten free. Welcome to Austin!

  4. Suzanne

    Glad to see that GF pasta cooking water will thicken up a sauce. Somehow I thought it wouldn’t so never tried it! Duh! I’d always done it with gluten containing pasta and once I even forgot to save some pasta water so I had to cook more pasta just to get that precious water. Haha

  5. Blunt_Logic

    Congratulations on the piece in the New York Times! Your recipes have given me so much hope for great food since I was diagnosed with Celiac disease.

  6. Selena Cate

    First of all congrats on everything. I agree on the 2nd class citizen remark. Sometimes when I taste gluten free packaged food that has no flavor and has the texture of cardboard I think that the world isn’t a very nice place. But then I’ll taste foods like Mary’s Gone Crackers, Udi’s Bread, Pamela’s Pancakes or I simply make a recipe from your books and I feel that all is right in the world. Enjoy your time in Austin. I’ve never been there but it sounds like an amazing place.

  7. Sarah

    What a wonderful article in the New York Times. Congratulations! It is so cool that we are becoming main stream. I just wish it was a little more main stream in Northeastern rural Pennsylvania but we are getting there. And articles like these help ever so much.

  8. domenicacooks

    Shauna, you should be so proud of what you have done to spread the word! I’m honored that you are part of the pasta party. Thank you from the heart!

  9. Alison

    Thank you for sharing the NY Times link over on Facebook — I’ve already passed it on, and another friend of mine has passed it on again. It’s so exciting to hear “gluten free” and “mainstream” in the same thought! And I love most of all that the Times is recognizing people like you as champions of this movement, not random celebrities who think gluten free is a good fad for dropping a few pounds.

    I unfortunately don’t have any recommendations for Austin…but I’m moving there in August, so I’m hoping that after your trip you might post some! Have a wonderful trip!

  10. Trish

    Congrats on the NEW YORK TIMES! Hello — that’s amazing!!! You guys really have been traveling a lot, but it sounds like you’re in good hands. I hope you don’t melt into a little puddle in Austin!

  11. Maggie Garner

    Shauna congrats on being highlighted in the New York Times! Thank you for bringing to light the tastier side of gluten-free living. We love your recipes and glad to see the Times look to you as a gluten-free resource on baking. Keep up the amazing work!

    Maggie, Rudi’s Gluten-Free Bakery

    1. Raele Ohana

      Hi, Maggie; it’s been awhile, don’t know if you’ll get this, but I’ve been so perplexed by why the similarities in names, styles, fonts of Rudi’s and Udi’s. This question may be tantamount to sacrilege; I’m sorry if so, but is there any original affiliation or is just a coincidence? I say this because in Austin there are two burger places with similar names: Fran’s and Dan’s. They have similar signs and fonts and building styles. They used to be married, and when they divorced, they just split the business and locations! Funny story, but I’m sure not the same explanation behind Rudi’s and Udi’s. Just thought there might be something to tell.

  12. Alisa

    I am gluten-free (and dairy-free) and we found the following restaurants/shops to be great in Austin: Wild Wood Cafe, Beets Cafe, Mr. Natural (bakery), Z Pizza, Snap Kitchen.

  13. Alisa

    These restaurants in Austin are great too:
    Java Dive Organic Bistro (they have a Cafe location too but they do not serve food there); they are a certified GF restaurant. We loved going there for Breakfast.

    La Condesa was also a WONDERFUL restaurant that serves contemporary Mexican cuisine.

    Jack Allen’s Kitchen also has a GF menu and uses local ingredients.

    Hope you have a wonderful stay in Austin — it is one of my favorite places to visit! Be sure to go the Whole Foods downtown!

  14. Erica

    SO excited you are coming to Austin! I have to second Jessica’s recommendation of Wink — SUCH wonderful food. Other suggestions are Olivia’s, the Counter Cafe, Iron Works BBQ, La Condesa, Torchy’s Tacos and Eastside Cafe. If you have time (and need a reprieve from the heat), head over to Barton Springs or Deep Eddy for a dip :-)

  15. Helen

    I love that you’re in the NYT article, as your blog is such a great resource, but I feel the need to point out to any readers here that one of the places mentioned in the article, Babycakes in NYC is NOT gluten free — it’s only wheat free. I went in there and they had both spelt and kamut which they claimed was ok because it was ‘low in gluten’ — not much help if you are coeliac. Nothing against them at all, as I have been reliably informed they are very tasty. It’s still a bit of a landmine field out there!

    1. shauna

      Helen, it’s true that Babycakes does offer goods that are made with spelt. However, they are VERY careful about how to avoid cross-contamination between the goods. We’ve eaten there every time we have been in New York and I have never gotten sick!

  16. Stephanie Eaton

    Welcome to my home!! So wish I could meet you and Danny in person, but understand how conferences go.… There are LOTS of gluten free places to eat.… You MUST check out the home base for Whole Foods; Maudie’s for Mexican food(Tex-Mex but gluten free friendly); and the chef at Parkside on Sixth Street is also very open to gluten free living. Some of my favorite local gluten free bloggers have places to go… check out http://atxglutenfree.com/

    Have a wonderful time in Austin and hope the heat doesn’t wipe you out… We kinda of missed Spring this year and jumped right into Summer… Perfect time for some yummy gluten free foods and beverages.… Enjoy!

  17. Averie (LoveVeggiesandYoga)

    “Now, to my great amazement and honor, I am a culinary professional. I’m a professional food writer with two books published, another two in the works, and a life I could never have imagined five years ago.”

    CONGRATS!!!!

    I would love to be at the IACP this weekend but am traveling at the moment already and am taking a trip with Penny next month. Can’t wait.

    And can you have some of your success rub off on me? please? :)

  18. Teresa

    Congratulations on the NY times article!! I was skimming the paper online during lunch and, of course, jumped right on it. I was excited to see you were one of the people interviewed for the story. Great work!

  19. Vive

    Welcome to Austin! Sorry about the heat. As Stephanie said, we jumped straight to summer this year. Hydrate well!

    I echo her suggestion that you must go to the Whole Foods flagship store. It’s a foodie mecca and really just worth it for the opportunity to wonder (or shudder) at the abundance. And you can eat there. We like the fish bar best — choose a fish at the counter and they’ll bring it over to the bar, cook it, offer you a few sides, serve it on a real plate, etc. They’ll scrape the grill if you ask them to be sure it’s safe. There’s also a salad and food bar not to be rivaled, pizza, sushi, Italian, soup, and in-house bbq. Raw food bar, wine tastings.…

    Casa de Luz is a macrobiotic place in a beautiful setting: http://www.casadeluz.org/ Good for letting Lu run around.

    For an easy meal, very close to the convention center is Koriente. The food is really fresh and tasty and they cater to GF. http://www.koriente.com/

    I also agree that you can’t miss out on bbq. Lots of options and probably lots of opinions at the conference.

    Enjoy! If a meet-up happens, I’ll try to be there.

  20. Kaiting

    Kismet Cafe, Uchis, Claypit, Mother’s Cafe, and dozens of places off the beaten path! For coffee– try Ruta Maya or Mozarts on the lake. Fabulous Asian, Middle Eastern (Saborz), Tex Mex and barbeque! Wheatsville Coop and Sun Harvest are leas pretentious than Whole Foods has become.

    Welcome to Austin!

  21. Becky Benson-Flannery

    Slow-roasted tomatoes have been my favorite as of late. Every time, I am amazed at the transformation wrought by low heat of not-quite-the-season tomatoes–their flavor deepens and becomes much richer.

    Thank you for the delicious sounding recipe…and congratulations on all that has been coming to you as a result of your hard work!

  22. Angie Halten

    Life does continually surprise us, that’s why I can’t wait to get up each morning. Congrats on your successes! Oh, and anything with sun-dried tomatoes in it…love love love.

  23. Franchesca

    Wow! What an inspiration! I wish I could go to your class in Austin about taking a blog to a book. I have one book on what I talk about but it is published as a journal in a society, not really for the public but anyone can buy it. Still, I am sure you could teach me many better ways of getting it out and writing more.
    I love Austin, we used to live there during my college years. Now we are in the Seattle area. Hope to catch you at a lecture some day. Until then, thank you so much for your recipes!! Looking forward to trying out a few. :)

  24. Heidi

    Shauna, I remember finally meeting you in Seattle that year. And being in that jam-packed market. So so so happy we’ve become friends. Hugs & congratulations, –h

    1. shauna

      Oh Heidi, I remember the exact moment when I met you. How much has changed since then! And I am also so so so happy we have become friends. xo

  25. Lindsey G

    Hey There Shauna, Danny (and Lil Lu),

    Welcome to Austin! I am a local GF Austinite and I have tried just about all the restaurants here that are GF so when I read you were coming to town I squealed with joy at my computer! If you have not been you will LOVE it here! I listed a few of my favorites at the bottom, I am so impressed by your determination for life and the love that your little family have for each other! I can not thank you enough for all of your recipes and encouraging words while finding my love for food again ;)

    I now cook with love and always say yes… thank you friend.

    Blue Ribbon Bar B Q– their breakfast tacos are AMAZING!
    Trudy’s or Maudie’s– they both have the BEST tortillas!
    TerraBurger– they have sweet potato fries, homemade shakes, and burgers all made fresh in 10 minutes! (They also have a water/play scape behind the building for Lu ;))
    Kerby Lane– their breakfast menu is delicious!
    Wild Wood Cafe– has some of the Best GF Baked Goods in Austin

    If you ever need a tour guide let me know! I would love to show you all the wonderful places to go in Austin! Happy Traveling and I hope all have a safe trip home!

    Your GF Austinite,
    }i{ Lindsey Gillespie }i{

  26. apaler1

    Congrats on the NY Times mention and being a guest speaker at the IACP!

    Whenever I roast tomatoes, I roast them too fast. I never thought to let them roast for two hours. In my mind small tomatoes equals short cooking time, and I put the heat up too high. I’ll definitely have to try this and learn patience with my tomatoes!

  27. Karen S-F

    Recently went gluten free. Living in Austin, here’s a few rec’s:
    The Steeping Room, The Domain (NW) 977‑8337 Most items can be made gluten-free.
    Iron Cactus (NW & Downtown) Tex-Mex — Gluten-Free Menu, many choices.
    Of course, Tex-Mex & Asian pretty good generally about gluten.
    Enjoy the weirdness, carry water and soak up any air-conditioning you can!

  28. Glenna Burch

    Try Sazon for lunch or dinner while in Austin –family friendly if Lu is with you. 1816south Lamar. Chile en nogado — yum! We were in Austin in may 2010 and ate there many times,breakfast, lunch and dinner. I m a celiac and my partner is vegetarian and severly allergic to msg (goes into a-fib) — Sazon was no problem for either of us. It is a favorite of locals.

  29. Courtney Simcox

    Yummy!!! Made this last night except with dark meat chicken. So good!!! I think I will add more garlic next time though. Another winner, Shauna.

  30. Danika Boyle

    Hi Shauna,
    It was great meeting you at the IACP and hearing you speak in your first session– I would recommend Justine’s Brasserie for late night french food, Uchi for sushi and Enoteca Vespaio for a divine Caesar Salad– just ask to hold the croutons! Safe travels home~

  31. molly

    congratulations, shauna. i beamed when i read melissa’s muffin mention.

    (and then i tore it out, to try it in our gluten-filled home!)

  32. Jay Reynolds

    Howdy! welcome to Austin! My girlfriend is a HUGE fan and is sorely sad that she just moved to NYC and will miss your trip to Austin. So i would love to help out with a flash mob, take y’all out to dinner and take some serious notes for her :)
    Cheers,
    Jay

  33. Erin O.

    I have loved reading your posts, I just started a few weeks ago. I want you to know that we have been on a cruise, up to Alaska, with Norwegian. I called before hand to talk about my gluten free diet, and they we’re very accommodating, they have several products gluten free on their buffet, and if you talk to the nutritionist on board when you arrive you will have a great experience! I don’t know that we’ll ever cruise again (this was given to us through work), but if we do it will be with this cruise line! So not all travel has to be painful!

  34. Grace Boyle

    That’s so wonderful to hear and thanks for continually sharing with all you readers. Stories like yours are inspirational :) Congratulations! The NY Times pieces is so great.

  35. Kasumi

    Wow! I just made this pasta for dinner and it was delicious!! As soon as I started baking the tomatoes my apartment filled up with the most amazing aroma. Thanks for this.

  36. Danette

    My husband and I agree, this is the best pasta I’ve ever made! I invested in good oil and amazing sea salt. I just loved the blend of these flavors. Thanks so much for posting this recipe!

  37. Grace

    I made this recipe tonight for dinner, it was fantastic! I’m definitely making it again!

    p.s. My house smells like an Italian restaurant, I love it!