Tuesday, February 23, 2010

Shrimp Pasta

This is a perfect recipe for the 'light' eater. Shrimp sauteed in a garlic wine sauce with chili peppers, tomatoes, and basil and tossed with linguni.

Shrimp Pasta
Boil pasta. I used linguini even though the recipe calls for angel hair - it's just what i had on hand.
While the pasta is boiling:
heat a 2 inch skillet to medium high heat -start with 2 tablesppons EVOO - then add in one chopped red chili pepper, (i used one chili pepper and 1/2 a jalapeno because my red pepper wasn't very spicy.) and 2-3 large garlic cloves squeezed through a garlic press. Saute for about a minute then add in 1/2 pound of peeled deveined shrimp. saute for about a minute, toss and season with salt and pepper. then add in about 1/4- 1/2 cup of white wine, I used chardonnay. As that reduces, add in one large ripe tomato or a few roma tomatoes - diced. allow to cook for about 2 minutes then add 3 chopped scallions (i omitted the scallions) and a small handful of chopped fresh basil.
Drain pasta and drizzle with EVOO and about a teaspoon of fresh lemon zest - toss.
Add pasta to shrimp and sauce and toss.

PLATE UP and enjoy!
top the pasta with a splash of fresh lemon juice, a few diced tomatoes, and fresh basil.
Thank you Gordon Ramsay!