Wednesday, April 16, 2014
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More Delicious Than It Sounds Garlic Shrimp Pasta
More Delicious Than It Sounds Garlic Shrimp Pasta
I had a hard time coming up with a spunky and creative title for last nights dinner that would draw you in and compel you to stop what you are doing and read this entry. Oh, and the picture I took does not do it justice either! So Ill give you the basics, a title, the ingredients, a reasonable photographic representation and your imagination will have to make up for my shortcomings.
Normally, I must admit, I would have purchased U.S.A. wild caught raw shrimp and cleaned and cooked them myself. However, I had a few shrimp left over from a bag of precooked flash frozen shrimp I bought over the holidays to make a shrimp dip for a Christmas Eve hors doeuvre. That being said, I took about ten or so frozen, peeled, precooked shrimp from the freezer and thawed them in a bowl of cold water for about 10 min. While the shrimp were thawing I cooked and drained the pasta, spaghetti for this dish, and removed from the refrigerator the compound butter, which will serve at the "sauce", I made earlier in the day.
In a bowl, combine 2 tablespoons of room temperature butter, 1 tablespoon of olive oil, 1 large minced clove of garlic (or more if you dont have a date or better yet if your going to eat together), 1 teaspoon lemon zest, 1 minced red chili pepper (red pepper flakes could also be used), 1 tablespoon chopped fresh parsley and sea salt and pepper to taste. Refrigerate until your ready to cook the shrimp.
Heat a large skillet over medium heat. Add 1 nice sized dollop of the garlicky compound butter to the pan (do not let it burn). Introduce the shrimp to pan and cook just until warmed through. Remember my shrimp were already cooked so they just needed to be heated. You could certainly prepare this recipe with raw shrimp as well, just cook them until pink and opaque which should not take more than 5 minutes. When the shrimp are sufficiently warm, add splash of white wine just to create a little sauce, not leave the shrimp floating in a pool. Add the pasta and combine. The pasta will absorb the wine and lend a most delicious flavor. Again, cook just long enough to warm everything through. Then, turn off the heat and add a final bit of the compound butter to coat the shrimp and pasta. Serve hot!
Please let me know your thoughts and ideas for your favorite pasta dishes. Perhaps we will inspire some else to fix a home cooked meal for themselves and their family!
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