Shrimp Pasta

 

Shrimp, pasta, dinner, seafood, entertaining, white wine

Hello, again!

Now that we’ve gotten closer to the “salt life” as people refer to it down here (living close to a big body of salt water), I definitely let the creatures from such inspire my cooking. Tonight’s dish is my shrimp pasta. It’s always a “go to” when I know we’re entertaining and I really want to impress. Moreover, being that we get the freshest of seafood, it helps sell the dish that much more.

 

For the ingredients:

1 lb of 30/35 shrimp (peeled and deveined).

1 bunch of parsley, minced

1 Spanish onion, chopped

1 jar chopped roasted red peppers, drained

2 garlic cloves, minced

1 cup finely grated parmesan

1 cup white wine

1 teaspoon red pepper flakes

4 tbsp. butter, cubed

2 lemons, juiced

1 teaspoon salt

½ teaspoon pepper

Shrimp 1

Bring a large stockpot filled with water to a rolling boil and season with 2 good pinches of salt. Also, preheat your oven to 400 degrees Fahrenheit. In the meantime, coat a heavy-bottomed pan with olive oil and turn the flame on to medium-high. Once the olive oil has begun to ripple, add the onion and season with a good pinch of salt and pepper. Allow the onions to cook until translucent: about 5 minutes. Next, add the garlic and cook for about 45 seconds. Add the wine and stir, bringing the entire mixture to a boil. Then, reduce the mixture to a low simmer and begin to prep your shrimp. In a bowl, coat the shrimp with about 1 tablespoon of olive oil and season with salt and pepper. Pour the shrimp out onto a sheet pan and place in the oven to cook for about 8-10 minutes. Kill the heat to your wine mixture and add the peppers, red pepper flakes, juice of 2 lemons and the minced parsley (reserve some for garnish). Now, stir in the cubed butter and season with salt and pepper. Drain the pasta and add to the pan with the white wine and butter mixture. Remove the shrimp from the oven and add them to the pasta mixture. Toss, and plate up into some wide, shallow bowls. Finally, top with grated parmesan and a little extra parsley.

 

Bon Appetit!

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