Cakes & Cooking

This is a great 2 person meal (double it for 4 people) and can work with any shape of pasta or pretty much any vegetable you have.  Even frozen vegetables are fine, just thaw and steam them first.  

• 0.5 lb shrimp peeled and deveined
• 3 tbsp minced garlic
• olive oil
• splash of white wine
• zest of 1 lemon OR generous splash of lemon juice
• 3 tbsp parsley, fresh or dried
• angel hair pasta, enough for 2
• 2 cups of cooked green veg
• 3 tbsp cold butter
• parmesan

Thaw, peel, and devein the shrimp.  Toss them with olive oil, garlic, parsley, and some salt/pepper.  In a saucepan over medium heat, cook the shrimp in the sauce until just heated through – 2-3 minutes on each side.   While shrimp is cooking, boil and drain the pasta.

Remove shrimp from the pan with tongs when just cooked through, leaving oil and garlic in the pan.  Turn heat to medium high and cook until garlic is browned.  Deglaze with a generous splash of white wine, cook until reduced by half.  Add the lemon or lemon juice, salt and pepper, and cook until reduced again.  Add the cooked and drained pasta to the sauce, and the vegetables.  Reduce heat to medium and toss to coat the pasta.  Add the butter in 1 tbsp chunks, and a generous palmful of parmesan.  Toss again until butter is melted.  Add the shrimp back into the pan, toss a final time to coat everything.

February 25th, 2009 | Category: pasta, seafood |  Print This Post |  Email This Post | Subscribe to comments | Both comments and pings are currently closed