Monday, May 16, 2011

My post in 140 characters or less and a recipe for Lemony Garlic Butter Shrimp Pasta

Hell is freezing over and the world will end on May 21st. My proof? I’ve joined Twitter.

Here’s a great recipe to enjoy in the meantime.

10 ounces Campanelle pasta
1 pound large shrimp, deveined with heads and tails removed and cut into bite size pieces
6 tablespoons butter (ah, what the heck, just use the whole stick if you want)
2 tablespoons light olive oil
1 large shallot, finely minced
1 large clove garlic, crushed
1/4 teaspoon red pepper flakes
1 tablespoon fresh lemon juice
1/3 cup dry white wine
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Prepare pasta according to package directions; drain (reserving 1 cup of the pasta water) and set aside.

In a large frying pan set over medium high heat, melt the butter and olive oil together. Add the shallot and sauté until tender, approximately 3 minutes; add garlic and red pepper and sauté for one minute longer. Sauté the shrimp in the butter mixture until they are just opaque, approximately 3 minutes. Add the lemon juice and white wine. Simmer until it is heated through. Stir in the cooked pasta and toss with 1/3 cup of the grated Parmesan. Add salt and pepper to taste. Serve immediately with the remaining Parmesan. If pasta should start to dry out, add pasta water a little bit at a time to reach desired consistency.

Serves 4
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