The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Monday, July 9, 2007

Herb Pasta with Shrimp

This pasta is quite possibly the easiest and freshest way to enjoy pasta on a summer night.
Sicilian cuisine (a gift from my ancestors) is made from simple ingredients like the fresh catch of the sea, and pick of the garden.

2 tbsp extra virgin olive oil
10 extra large shrimp
4 cloves garlic minced finely
fresh basil and parsley, a good handful of each, chopped roughly
1 lemon, juice and zest
coarse sea salt and freshly ground pepper
1 lb spaghetti (or any long pasta)

Heat water for pasta with good amount of salt. Prepare pasta according to package directions. Subtract 2 minutes from package cooking time. Reserve 1/4 c of cooking liquid.
Meanwhile, heat the olive oil over medium heat in a saute pan. Add minced garlic and saute about 2 minutes, making sure not to burn the garlic. Add shrimp and add a pinch of salt and pepper to season the shrimp.

Cook for about 3 minutes and then turn over. Add lemon juice and continue to cook until shrimp is almost done. Add prepared pasta and reserved pasta water to saute pan. Add lemon zest and fresh herbs. Toss immediately and cook over low heat for about 1 minute. Serve immediately. Indulge in fresh Parmesan at your own discretion.


Janet said...

We eat shrimp in one form or another at least once a week. This recipe looks simple and light, thanks!

Maureen said...

This pasta looks simple and delish - Will definitely be making this one!

Judy said...

Oh yum! I make a similar meal using salmong and!

Nora B. said...

This looks and sounds delicious. I cook with shrimp(prawns) a lot. The only difference is that I don't tend to use cheese with seafood, I don't know why.