In honor of the NEW Smithey Wok hitting our shelves, I wanted to share something wok-tossed and wonderful with you this week… but I didn’t get a chance to get out of town for some of those special ingredients that I deem necessary (I’m looking at you, fish sauce). But it got me thinking that all of you might not have access to some of those key Asian ingredients, too.

Does that mean this beautiful pan may not be for us!?

Absolutely not. It just means that I turned to the wonderful minds at Smithey for this Asian inspired recipe that uses ingredients you can find in any local grocery store!

Really anything that requires tossing, deep pans, or temperature regulation could- and should- be done in a wok. The wok, like the cast iron skillet, is an iconic cooking tool for millions of people across a diverse array of cuisines around the world. While woks today tend to be mass produced from cheaply stamped metal, there is a rich legacy of artisan wok design – the work of the Cen brothers in Shanghai comes to mind - that combined beauty, function and longevity.

The Smithey wok seeks to honor this legacy, with a stunning hammered form optimized for the modern home cook. Utilizing a lighter weight carbon steel, this pre-seasoned wok weighs around 3 lbs. and is designed for high heat cooking and lots of movement. The flat bottom ensures stability and surface contact across a range of heat sources from gas to induction to electric, while the functional depth makes it ideal for everything from classic stir fries to sautéing, steaming, boiling, even light frying.

Crafted by artisan blacksmiths in Charleston, South Carolina, the Smithey Wok is designed to last forever as an heirloom.

Ingredients

8 OUNCES DRY SPAGHETTI

5 TABLESPOONS OLIVE OIL, DIVIDED

12 OUNCES MEDIUM TO LARGE SHRIMP, PEELED AND DEVEINED

1/4 CUP FINELY DICED SHALLOT

1 TABLESPOON MINCED GARLIC (3 LARGE CLOVES)

1/2 TEASPOON RED PEPPER FLAKES

2 TABLESPOONS CAPERS, RINSED

1 PINT CHERRY TOMATOES, LARGER ONES HALVED, SMALLER ONES LEFT WHOLE

1/2 CUP DRY WHITE WINE

RESERVED PASTA WATER, AS NEEDED

2 TABLESPOONS CHOPPED PARSLEY, TO GARNISH

1/4 CUP BASIL LEAVES

1 TABLESPOON LEMON JUICE

COARSE KOSHER SALT, TO TASTE

FRESHLY GROUND BLACK PEPPER, TO TASTE

Instructions

1. Bring a large pot of water to a boil. Season generously with salt, then add spaghetti and cook until tender, about 10 minutes. Reserve about 1/2 cup of the pasta water, then drain. Toss spaghetti with 1 tablespoon of olive oil and set aside.
2. Season shrimp with salt and pepper. Heat 1 tablespoon olive oil in a wok over medium-high heat. Add shrimp and cook until pink on both sides and just cooked through, about 2-3 minutes. Transfer shrimp to a plate.
3. Add remaining 3 tablespoons of olive oil to the wok. Stir in shallots, garlic, capers and chili flakes. Cook over medium-high heat, stirring constantly, until browned and fragrant and shallots get slightly crispy, about 3 minutes (be careful not to let the garlic burn). 
4. Add tomatoes and cook for 1 minute until they start to soften and burst. Add reserved pasta, shrimp, white wine and 1/4 cup of pasta water and toss to combine. Cook 1-2 minutes, tossing constantly, until sauce reduces slightly and coats the pasta. Add herbs and toss again.
5. Remove from heat and finish with lemon juice and salt and pepper to taste. Serve immediately.

Check out more great recipes specifically for your cast iron and carbon steal pans on Smithey's Recipe Blog