Gilroy Garlic Festival Red Sauce for Calamari or Shrimp
Infused with the bold flavors of California's garlic capital, this Gilroy Garlic Festival Red Sauce is the perfect pairing for tender calamari or succulent shrimp. This rich, aromatic sauce starts with a foundation of golden olive oil, sautéed garlic, and sweet onions, elevated by a subtle heat from red pepper flakes and the earthy notes of oregano. The addition of tomato paste, diced tomatoes, dry white wine, and fresh basil creates a luxurious base that balances tanginess with a touch of sweetness. Quick-cooking calamari or shrimp soak up this vibrant sauce, transforming it into a restaurant-quality dish in under an hour. Finished with a sprinkle of fresh parsley and an optional squeeze of lemon, this recipe is perfect for serving over pasta, with crusty bread, or as a flavorful stand-alone entrée. Whether for weeknight dining or special occasions, this seafood delight will transport your taste buds straight to the coast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 large garlic cloves, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 0.5 cup dry white wine
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 pound calamari or shrimp, cleaned
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and diced onion to the pan. Sauté for 3-4 minutes, stirring frequently, until the onion is softened and the garlic is fragrant but not browned.
Stir in the crushed red pepper flakes and dried oregano. Cook for an additional 1 minute to toast the spices.
Add the tomato paste to the pan and cook for 2 minutes, stirring continuously, to deepen its flavor.
Pour in the canned diced tomatoes (with their juices) and dry white wine. Stir well to combine and bring the mixture to a simmer.
Reduce the heat to low and let the sauce cook for 20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Stir in the chopped basil, sugar, salt, and black pepper. Taste the sauce and adjust seasoning as necessary.
If using calamari, add the cleaned calamari rings and tentacles to the pan. Cook for 3-4 minutes, or until the calamari turns opaque and tender. If using shrimp, add the peeled and deveined shrimp to the sauce and cook for 5-6 minutes, or until the shrimp are pink and fully cooked.
Remove the pan from the heat and transfer the dish to a serving platter or bowl.
Garnish with chopped parsley and serve immediately with lemon wedges on the side, if desired. This dish pairs wonderfully with crusty bread or over a bed of pasta.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 1072 mg | 358% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 40.4 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3718 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
