The kitchen and the racetrack are the same—in a sense. To conquer them, you need to learn your way around their nooks, crannies, and curves. And both require a level of skill that only comes after lots of practice, and occasional cuts and burns. Those similarities tie race car driver Marlon Stockinger and our very own chef Kimmie together.
Marlon has been dominating behind the wheel since 7; while Kimmie has been an expert behind the stove since… well, she doesn’t really say. (Though, through her undefeated record *rolls eyes* in What is Dish?, we can say she’s pretty good at what she’s doing.) So on this episode of Can They Cook?, we challenge their grasp on each other’s fields. Actually, not really—just Marlon’s culinary know-how, and maybe Kimmie’s car movie knowledge.
Kimmie teaches him how to thinly slice garlic, peel and devein shrimp, and shape orecchiette. And he uses all of these new maneuvers to make a simple pasta dish. Does he reach his finish line (aka the 40-minute time limit)?
Orecchiette with Shrimp and Spicy Tomato Sauce
Serves: 2 people
Active time: 30 mins
Total time: 1 hr 30 mins
250g large shrimp, peeled and deveined
Salt and pepper, to taste
2 tbsp olive oil
Spicy Tomato Sauce
2 tbsp olive oil
5 cloves garlic, thinly sliced
½ tbsp red chili flakes
1 can crushed tomatoes
½ cup parsley, chopped
Form orecchiette, then set aside on a floured tray.
Peel and devein shrimp, then season with salt and pepper on both sides.
In a large skillet over medium-high heat, add in the oil.
Once hot, add the shrimp to the skillet in one layer and cook until opaque and cooked through, about a minute per side.
Remove the shrimp from the pan and place onto a plate.
Set aside until ready to use.
For the sauce, thinly slice garlic then set aside.
Heat a saucepan over low-medium heat.
Add in the olive oil, then the thinly sliced garlic, and cook until garlic is fragrant and softened but not brown.
Add in the chili flakes and toast for a couple of seconds, then pour in the tomatoes.
Cook the sauce until bubbling and slightly thickened, about 5 minutes.
Turn heat off.
Add shrimp back into the sauce, then add in the chopped parsley and stir to combine.
Taste and check for seasoning and adjust as needed.
Cook orecchiette in a large pot of salted boiling water until al dente and floating to the top, about 3 minutes.
Drain the orecchiette and add into the sauce.
Turn the heat of the pan back on and cook the pasta and sauce together, adding pasta water to adjust the thickness if needed.