Garlic Shrimp Over Tagliatelle

Based On: Food Wishes blog - Garlic Shrimp

Because we are on a brief sabbatical caused by celebrating our 100th post, this is a re-post from January 2, 2013. It is delicious if one likes lots of garlic as we do.

Well; today is our 24th anniversary, the holidays are over, the new blog is fully functioning and the new year has started. Our household is starting to fall back into our familiar routine; and it's safe to go shopping again. I hope everyone survived the holidays unscathed; but now it's time to get back to reality. Let's start with an old familiar dish cooked a new way.

Shrimp pasta is a dish that we have been making for decades. During that time, we have used many different recipes for the sauce and many methods for cooking the shrimp. While watching Chef John at Food  Wishes awhile back, we decided to try his method of preparing Garlic Shrimp. It is so quick and easy that the actual cooking time is less than 10 minutes. In fact it takes more time to get the pasta water to a boil than to cook the shrimp and pasta. The dish is delicious and loaded with delicious shrimp, garlic, lemon and pasta flavors. Give it a try next time you want a quick, easy and delicious meal.

Prep time:         20 minutes
Cooking Time: <10 minutes

INGREDIENTS: For 2 medium servings
3 T EVOO (extra virgin olive oil)
12 oz large shrimp, peeled and de-veined (if desired)
8 oz tagliatelle
6 cloves garlic, chopped small
½ t red pepper flakes
1 T cold butter (1/4” of stick)
3 T fresh lemon juice (~ 1 ½ lemons)
1 T caper brine
1/3 cup chopped Italian parsley; divided into 2 portions
Hot water as needed to thin sauce after shrimp rtemoved from pan
Salt, pepper and Parmesan cheese as desired at table

PREPARATION:
1. Put pasta into oiled and salted boiling water.
2. In a lightweight pan(stainless steel), put 3 T EVOO. Raise to high heat.
3. When oil just starts to smoke, add shrimp to pan and cook for 1 minute undisturbed.
4. Flip shrimp over and cook for 1 minute stirring constantly.
5. Add garlic and red pepper flakes and cook for 30 seconds while stirring.
6. Lower heat to low and add lemon juice, caper brine, butter and ½ parsley. Cook on low while stirring until butter is melted.
7. Turnoff heat under pan. Plate pasta and shrimp. Stir a little hot water into pan sauce to thin it.

PLATING:
1. Place pasta on warm plates.
2. Arrange shrimp on pasta and sprinkle with pan sauce then parsley.
3. Serve immediately while still hot.
4. Salt, pepper and Parmesan to taste at table.

We hope you enjoy this dish as much as we do. It's delicious and very quick and easy to make. Served with a side salad, perhaps our Caesar, it's a great meal. Thanks to Chef John at Food Wishes for showing us a quicker and easier way to make Garlic Shrimp.

Happy 2013; may we all have health, happiness and prosperity this year!

Bon appetit,
Tom and Anita