As the holidays close in, the weeknights are about to get busier than usual. And if you are like me, guilt sets in if you start ordering delivery too many nights in a row. But in between teacher gifts, end of year finals, neighborhood cookie swaps, school holiday events, shopping and wrapping presents, dinner is the last thing you need to worry about.
I get it.
Well, if you have some shrimp in your freezer, garlic and shallots, and some decent pasta, you can whip this up in no time. And move your guilt to 2018!
I’m a helper. I help.
Fast Garlicky Shrimp over Fresh Dried Pasta
Ingredients:
1 lb. of shrimp, peeled and deveined
if using frozen, let them sit in cold water for about 10 to 15 minutes until they’ve defrosted, and then peel the shells
6 tablespoons of butter (divided 2 Tbsp./4 Tbsp.)
1 Tbsp. olive oil
2 tablespoons of minced shallot
1 tablespoon of minced garlic
1 cup of dry white wine
1/4 cup of fresh lemon juice
2 tablespoons fresh, flat-leaf Italian parsley
salt and pepper to taste
fresh dried pasta cooked for about three minutes until al dente
Parmesan cheese
Directions:
In a large saute pan, add 1 tablespoon of olive oil to the butter. Heat up 2 Tbsp. butter and the oil over medium heat until melted and sizzling, and cook shrimp until opaque on both sides. This only takes a few minutes. Transfer cooked shrimp to a bowl and keep warm. You’re getting a base shrimp flavor to the sauce with the shrimp juices and oils. Add the shallots and the garlic, reduce the heat to low, and stir frequently for about two minutes. Add the wine and the lemon juice to deglaze the pan. Simmer until is reduced by half, and use a wooden spoon to scrape the bottom so that you get all of the wonderful bits of the shrimp and the caramelization of the butter and the onions.
Next, add the minced parsley. Reduce the heat to even lower and add the 4 tablespoons of butter, 1 tablespoon at a time, stirring constantly, until all the butter has melted. Add the shrimp back to the butter sauce, and toss. Add salt and pepper to taste. Toss the pasta into the pan and mix to coat well. Serve them on warmed plates with some fresh parsley on top and a light dusting of Parmesan cheese.
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