This dish has become a Saturday tradition for me and it makes me happy
every time I eat it, (1) because it's tasty and (2) because I invented
it. I've named it Saturday Shrimp and it's the simplest thing in the
world to make. The ingredients are things that you can keep in your
pantry and freezer so it's an easy go-to meal and it's a one-serving
dish so you aren't eating it for the whole week.
Start off by boiling some water for some pasta. I use 1 cup of bow tie pasta but any shape will work.
While the pasta is cooking, drizzle some olive oil in a skillet and turn the heat on. Add some red pepper flakes and garlic to the oil and cook until fragrant. The measurements of these ingredients can be to your liking - I usually do a handful of red pepper flakes and put four garlic cloves through my garlic press.
Once the garlic and pepper are fragrant, add some herbs to the mix. I use fresh rosemary and oregano because that's what I have growing in my yard. At this point, you can add 1/4 cup of white wine and cook it down to about half. I've also cooked this without the wine and it's still tasty.
Then add the shrimp. I bought a 2 lb. bag o' frozen shrimp awhile back and I love the versatility. I'll take out a serving of the shrimp on a Friday, put them in a plastic container, and thaw them so they're ready for Saturday. At this point, I also add salt and pepper to the skillet.
By this time, your pasta will probably be cooked. Before you drain the pasta, use a ladle to put in a scoop or two of pasta water in your skillet. This starchy goodness makes a perfect sauce for the dish. Drain the pasta and then put it into the skillet. Keep on low heat for a bit to cook down the liquid. Once you are happy with the liquid amount, plate the dish and dig in.
I've played around with this a bit and added mushrooms when I've had them on hand. I've also added pine nuts and I've topped it with Parmesan cheese. The key to this is to get in the kitchen and try something new, something that you'll love, and something that will make your Saturday night in an event.
Start off by boiling some water for some pasta. I use 1 cup of bow tie pasta but any shape will work.
While the pasta is cooking, drizzle some olive oil in a skillet and turn the heat on. Add some red pepper flakes and garlic to the oil and cook until fragrant. The measurements of these ingredients can be to your liking - I usually do a handful of red pepper flakes and put four garlic cloves through my garlic press.
Once the garlic and pepper are fragrant, add some herbs to the mix. I use fresh rosemary and oregano because that's what I have growing in my yard. At this point, you can add 1/4 cup of white wine and cook it down to about half. I've also cooked this without the wine and it's still tasty.
Then add the shrimp. I bought a 2 lb. bag o' frozen shrimp awhile back and I love the versatility. I'll take out a serving of the shrimp on a Friday, put them in a plastic container, and thaw them so they're ready for Saturday. At this point, I also add salt and pepper to the skillet.
By this time, your pasta will probably be cooked. Before you drain the pasta, use a ladle to put in a scoop or two of pasta water in your skillet. This starchy goodness makes a perfect sauce for the dish. Drain the pasta and then put it into the skillet. Keep on low heat for a bit to cook down the liquid. Once you are happy with the liquid amount, plate the dish and dig in.
I've played around with this a bit and added mushrooms when I've had them on hand. I've also added pine nuts and I've topped it with Parmesan cheese. The key to this is to get in the kitchen and try something new, something that you'll love, and something that will make your Saturday night in an event.
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