Subj : Shrimp Dishes We Love 01
To : All
From : Dave Drum
Date : Wed Nov 20 2024 03:30 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
Yield: 5 Servings
Salt
1 lb Long pasta
1 lb Large (U20) peeled, deveined
- shrimp; tails optional
4 tb Unsalted butter
3 tb Extra-virgin olive oil
1/4 c Thin sliced garlic (7 or so
- cloves)
2 pt Cherry or grape tomatoes
1/4 ts Crushed red pepper; more to
- taste
1/2 c Dry white wine
1/3 c Chopped fresh parsley; more
- to serve
Lemon zest; to serve
Bring a large pot of salted water to a boil. Add the
pasta and cook according to the package instructions
until al dente. Scoop out 1/2 cup of the cooking water,
then drain the pasta in a colander and return it to the
pot.
Meanwhile, pat the shrimp dry with a paper towel and
season with 1/2 teaspoon salt. In a large (12-inch)
skillet, heat the butter and olive oil over medium heat.
Add the garlic and cook until lightly golden, 1 to 2
minutes. Add the tomatoes, crushed red pepper and 1
teaspoon salt; cook, stirring occasionally, until most
of the tomatoes have burst, 6 to 8 minutes.
Add the wine and reserved pasta water, bring to a simmer
and cook for 2 minutes, until slightly reduced. Stir in
the shrimp and cook until they are just starting to turn
opaque, about 3 minutes. Pour the sauce and the shrimp
over the pasta and toss well. Add the parsley and toss
again.
Transfer the pasta to bowls. Top with the lemon zest and
more parsley. Sprinkle on more crushed red pepper, if
desired. Serve immediately.
By: Lidey Heuck
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
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... "Ich bin ein Berliner" -- John F. Kennedy, 26 June 1963
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