SEARCH

LOOKING FOR SOMETHING YUMMY?

Oct 24, 2016

SAUTEED SHRIMP AND PASTA

                                                                     
SERVES:  2-4

INGREDIENTS:

1-2 lb.       shrimp – cleaned and deveined (1/2 lb. per person)  Keep                                 refrigerated until ready to cook
Salt
Pepper

1+1 TBSP   butter
1 TBSP      oil
1 tsp.        cayenne pepper flakes (more for more heat)
4-6            cloves garlic - minced
1/3  C        dry white wine or Vermouth (1/2 C if serving 4)
2 TBSP      Fresh lemon juice
2 TBSP      chopped fresh thyme or basil
               
2 C            shrimp stock if available (or water will always work)
                pasta for 4 – penne or fettuccini
                Sea Salt
1 TBSP      butter
1 TBSP      butter

Additional additives for the DRAINED pasta:
                2 TBSP butter PLUS ONE OF THE FOLLOWING:
zest from lemon
1-2 TBSP Philly cream cheese
2-3 TBSP sour cream


DIRECTIONS:  (have all ingredients ready, as this recipe goes fast)

FOR THE PASTA:  (After pasta has cooked for 5-6 minutes, proceed with cooking shrimp)

Start pasta – add water to stock for enough liquid as called for in pasta directions; add 2-3 TBSP sea salt to pasta water – cook pasta 2-3 minutes MORE than time as indicated on the box.  When pasta is done, drain and add 2 TBSP butter and your choice from the ‘additional’ list above – stir well to mix/melt. Keep warm until shrimp are ready.  Note:  if you use Philly, you MAY need to put the pasta on the heat for a minute to melt it completely.)

COOK THE SHRIMP:

Rinse shrimp and pat dry.  Sprinkle with salt and pepper – toss to coat

Add 1 TBSP oil and 1 TBSP butter to a large skillet/wok; heat over medium high heat about 1 minute.  Add shrimp to pan and cook 1-2 minutes per side or until they are ALMOST done.  Remove shrimp and drain the pan.  Place on a heated platter and cover with foil.

Return skillet/wok to burner and add 1 TBSP of butter – when butter begins to sizzle, add garlic and cook for about 1 minutes.  Do not let the garlic brown. 

Add wine, lemon juice and thyme (or julienned basil) to pan and cook another 2-4 minutes over medium heat to reduce by half.  When reduced – return the shrimp to the pan and stir/cook 30 seconds – just to coat the shrimp and warm them.

Plate pasta and top with shrimp, spreading pan juices equally - serve immediately.


Times are approximate – it’s better to have the PASTA waiting than the shrimp…   ;)