Tuesday, July 27, 2010

Lemon Shirmp with Angel Hair Pasta

Summer is a good time for one skillet dinners and this is one that I turn to often. I guess technically it isn't one-skillet because you do have to cook the pasta in a different pot, but you get the idea. This dinner is fresh and satisfying at the same time, which is perfect for summer. I hate eating a scant meal at 6 and then being ravenous at 10 and find myself stuffing a dozen Oreos down the gullet before I go to bed. I love the sweetness of the shrimp and tomatoes with the sour lemony bite. You could always substitute another protein for the shrimp such as chicken, tofu, or a veggie like zucchini. I really think that this is a very simple dish to make, so for all of you fellas out there that want to make a nice dinner for the special lady in your life, this might be a good one to try. I hope you like it.

Lemon Shrimp with Angel Hair Pasta
12 Med-Large Shrimp
1/2 lb. Angel Hair Pasta
4 garlic cloves
4 scallions
10 cherry tomatoes
1 lemon
1/2 cup dry white wine
Olive Oil

1. Boil water and add a liberal spoonful of salt. Cook angel hair pasta to al dente according to package directions.
2. While the pasta is cooking, juice and zest one lemon and pour the juice and a sprinkle of salt and pepper over the shrimp for a quick marinade.
3. Chop tomatoes in half, dice the scallions, and roughly chop the garlic.
4. Saute tomatoes in 1 Tbs. olive oil on high heat until they are slightly caramelized.
5. Turn down the heat slightly and add shrimp, scallions, salt, pepper, garlic, and lemon zest. Allow to saute for a minute or 2.
6. Add white wine and bring to a low bubble.
6. Toss in the pasta and up to 1/2 cup of pasta water as needed. Cook the pasta in the sauce for 3-5 minutes until the sauce has slightly thickened and you are ready to serve.

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