A Delectable and Simple Shrimp and Pasta Dinner
Whether it's Valentine's Day, a birthday, or just a weeknight dinner, pasta and shrimp is the dish to impress. Here's my way of making it fast and easy. We just got back from Atlantic City and still have money in our pockets; I picked up some gulf shrimp and thin pasta. As I always say, anything with butter, garlic, and wine is divine. Throw in some parsley, and you're on a roll. Add in some cherry tomatoes and broccoli, and you're sure to impress. That alone is a meal, but adding in some fresh gulf shrimp? You're now eating like royalty. Let's get going!
- 3lbs Shrimp
- 1 Box Thin Spaghetti, Or Angel Hair
- 2 Sticks Butter, 8Tbsp
- 1 Cup White Dry Wine, or Cooking Wine
- 1 Cup Parsley, Flat or Curley
- 5 Cloves Garlic Cloves, Chopped
- 1/4 Cup Olive Oil
- 1 Cup Cherry Tomatoes
- 1 Cup Broccoli
- 1 Lemon
- 3Tbsp Flour, All Purpose Flour
- 2Tbsp Salt, Optional
- 1 Cup Parmesan Reggiano Cheese
- Let's do a little preparation work: A) Slice or chop your garlic cloves. 2) Chop your rinsed and cleaned parsley. Note: Years ago, I once chopped my parsley without washing and rinsing it first. It had sand in the leaves and ruined the whole dish. Always rinse and wash your produce.
- Devein and rinse your shrimp, remove the outer skin and remove the tails. I do this because it makes it easier and more enjoyable to eat.. Some places and restaurants sometimes leave the tails on for presentation, especially if the shrimp are bigger. It does look nice. Never cut up or dice your shrimp.
- Let's get your pan and pot on the stove top. A) Add 2Tbsp of olive oil and the 2 sticks of butter to the pan and let melt into a pool on medium heat. B) Add about a quart of water to the pot for you pasta and add 2Tbsp of salt to taste. Salt is not needed if you don't use salt. Set to high heat, Once your water is boiling, put in the pasta for 6 minutes, uncovered.
- Once your butter and olive oil are melted, toss in your chopped garlic and parsley and let it all mix together for a few minutes. Note: Keep an eye on this mixture and don't allow it to burn. Lower the heat if you see it starting to burn. It is okay if the garlic starts getting a little brown on the ends.
- At this point you can add the 1 cup of white wine and bring to a simmer for five minutes.
- Add the deveined and cleaned shrimp and washed cherry tomatoes and chopped Broccoli. Mix this all together and let it simmer with the top on for 5 minutes. Note: You will see the Shrimp turn to a pink color. Once they turn pink, they are cooked. If using frozen shrimp, this will take longer. I defrost my frozen shrimp but prefer to use fresh shrimp when cooking.
- Check your pasta: You want your pasta to be limp (al dente) but has a little bite to it. Al dente means cooked but not to the point that it is mushy. It should be bendable (eatable) but not completely cooked.
- At this point, you are ready to compile everything together. A) Grab a nice serving bowl or single serving bowl. B) Place a portion of pasta into the pan with the simmering shrimp mixture and give it a nice swirl. C) Scoop it out and place in the bowl. Scoop out a nice portion of the Shrimp, Tomato and Broccoli mixture and pour on top of the pasta in the bowl.
- A) Squeeze some lemon over pasta mix. B) Shave some parmesan reggiano cheese on top of the pasta. C) Sprinkle some chopped (washed) parsley on top. D) Serve the Shrimp and pasta to guests
Step-by-StepClick thumbnail to view full-size
Enjoy! It's Pasta and Shrimp Night
Hope you enjoy this nice pasta and shrimp dish. I make this a lot and everyone loves it. I use a thin spaghetti instead of angel hair because its easier to eat and the sauce holds well to the pasta. I went to a restaurant once that served their shrimp dish with the shrimp cut into little pieces.
As I said, I went there once. They are now closed. Wonder why, right!
The Drunken Chef