I’m back you beautiful readers! This dish is peculiarly named. In italian it is like saying “Shrimp, plate of shrimp,”. It is the redundant cooking equivalent of saying “ATM Machine.” No matter how ridiculous it sounds, it is on the extreme side of easy and so fast you won’t believe you can cook this meal faster than you can catch a wounded emu. Oh did I mention it tastes like a meal fit for Poseidon himself? Well if I haven’t, now I have. Dad and I had some time to kill when I was visiting the other night so we decided to try this. You know it came out fabulously because now it’s on the blog. Begin! This is based on Melissa d’Arabian recipe from the food network.
6 garlic cloves chopped
2 lemons, zested and juiced
5 TBSP olive oil
1 tsp red pepper flakes
1/2 tsp Kosher salt
1/2 tsp Fresh ground black pepper
3/4 to 1 pound medium shrimp, peeled and deveined (keep the shells)
1/4 onion chopped
1/4 onion whole (for the shrimp sauce)
3/4 pound thin linguini
2 TBSP butter
1 small bunch parsley, leaves chopped
In a bowl big enough to fit all of your shrimp, toss in the garlic, zest and juice of 1 of your lemons, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Let that sucker marinate. Shimp are quick on the uptake and won’t take too long to catch on to the wonderful flavors.
Meanwhile back on the stove its time to exploit the shrimp shells. In a small pot use medium heat. Add the shrimp shells and 1/4 whole onion. Fill with enough water to cover the contents and boil. Reduce the heat and simmer for about 20 minutes. Strain into a bowl and throw out the shells and onion. Make sure to take them all the way to the garbage or you will be sorry the next day. Ain’t nothin’ smell worse than rotting shrimp. I once almost lost the friendship of a young woman when I forgot a shrimp carcass in my sink for two days…Oh the humanity!
Now on to the pasta! Boil a large pot of water. Make sure to add salt. Once boiling, add in the linguini (I know, I know the pasta pictured is Fusilli. Give me a break. Most kinds of pasta will work) and cook until al dente! Usually this is 2 minutes less than recommended on the box. Drain and keep about 1/2 cup of pasta water.
Heat a large skillet over high heat. Remove the shrimp from the marinade (making sure to keep the marinade) and toss those little flavor explosions into the skillet. Cook until they turn pink and start to caramelize, about 3 minutes.
Set aside the shrimp on a plate and then add the remaining 1/4 cup chopped onion. Cook for a few minutes until fragrant. Then ad the left over marinade into the skillet. Cook for few minutes then add 1 cup of shrimp stock, 1/2 cup pasta water . Cook that sweet rue down until it reduces by about half and starts to thicken. Sprinkle in the remaining zest and juice of lemon, the butter and the parsley and stir it like it’s your job.
Add salt and pepper, to taste. Toss the shrimp and pasta and sauce all together in the pasta pot.
Serve it right away for the best taste. That said this can be reheated and it is also quite good.
This is a perfect summer meal.
This goes well with my Spinach Goat Cheese salad.