I know it seems like I'm always trying to use things up before they go bad. The problem is that when I grocery shop, I don't just buy what I need for specific recipes. I like to get things that are in season or just plain look appetizing. Then I have to figure out what I'm going to do with it all. I like to follow a great recipe but what I really love to do is play "Iron Chef". I like the challenge of having a bunch of ingredients on hand and trying to come up with something delicious, nutritious AND the kids will eat it. I don't always accomplish all three, but I'm happy with two out of three.
Shrimp With Angel Hair Pasta
- 1 lb of large shrimp (about 20); deveined, shells removed, rinsed in cold water and dried well with paper towels
- kosher salt and freshly ground pepper
- olive oil
- 2 tbsp unsalted butter
- 2 small or 1 large shallot, small chop
- 4 cups of organic tomatoes, diced
- 1 tbsp minced garlic
- zest of 1 large lemon about
- 2-3 tbsp lemon juice
- 3/4 lb of angel hair pasta (capellini)
- fresh basil leaves (optional, but would really make it great!), chiffonade
Heat up a large pot of water for the pasta.
When oven has reached 450 degrees, add the shrimp and cook for about 7 minutes. Then remove from the oven and set aside.
Heat up a large pan over medium-high heat. Add 2 tablespoons of olive oil and the butter.
Dang, that looks AWESOME. The kids would love it, too, since they love shrimp.ReplyDelete
You should make it and throw in some of your garden basil!ReplyDelete