Sunday, February 14, 2010

Shrimp 'n Pasta

I saw this recipe online and since I had several bags of shrimp in the deep freezer, added it to the menu.  This was very, very simple.  It was good too though it was pretty basic in flavor.

Shrimp 'n Pasta
Tasty Kitchen

4 ounces, weight dried pasta of your choice
Jumbo shrimp
1 Tablespoon olive oil
1 Tablespoon butter
1 clove garlic, finely chopped
1 whole tomato, chopped
1 cup white wine, beer, or vegetable stock
1 sprig parsley, finely minced
Just a bit of freshly squeezed lemon juice
salt and pepper

Cook the pasta in salted water per the instructions on the box.  Drain and set aside.  In the meantime, prep all the ingredients and have them at the ready nearby.  For the shrimp, use a couple of layers of paper towels and pat very dry.  Season with salt and pepper on both sides.  Heat a large frying pan or saute pan over high heat.  When hot, swirl in the olive oil.  Add the shrimp to the pan, not touching.  Give each scallop ample room so that they can sear properly.  Cook for 2 minutes without touching, then flip and cook for another 1-2 minutes until cooked through.  Remove to a plate.  Turn the heat to low.  Add the butter and the garlic.  Saute for just 10 seconds and then add the tomatoes.  Turn the heat to high and add the white wine, beer, or vegetable stock.  Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan.  Season with salt and pepper (go light on the salt...remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta.  Stir well to let the sauce coat the pasta.  Serve with shrimp.

*I used fettuccine and beer to prepare this.

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