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GARLIC SHRIMP PASTA
I must be quick today. The appraiser will be here in about two hours and I want to at least get the latest layer of pollen off surfaces that are meant to be shiny. I know appraisers aren't supposed to notice the cosmetics of a house when they do their work, but they're human and must on some basic, subliminal way like a clean house more than a dirty one. Since so much rides on this appraisal I'm taking no chances.
Steve will be home from work early, and at around 2 o'clock we'll set off for a quick trip to North Carolina to take a look at the builder's latest estimate and, very importantly, decide on a rental house. (I'll take pictures.) When we come back Sunday night we'll know where we will be living for the second half of 2009. We'll have that all-important forwarding address for final bills, and we will be able to set up utilities in North Carolina so the fridge will be humming and we can turn on the lights when we pull in the evening of moving day, June 19. We're starting to think about the fine points.
We had this for dinner last night and it tasted like a million bucks. Very flavorful, quick, easy, and inexpensive
5 medium garlic cloves, finely chopped (about 5 teaspoons)
4 medium garlic cloves, smashed but kept whole
1 lb. large (21-25) shrimp, peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 lb. short tubular pasta (but spaghetti or linguine would also be fine)
1/4-1/2 teaspoon red pepper flakes
2 teaspoons all purpose flour
1/2 cup dry vermouth or dry white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice
Parmesan cheese
Toss shrimp with 2 teaspoons of the minced garlic, 1 tablespoon olive oil and 1/4 teaspoon table salt in a medium bowl. Set aside to marinate at room temperature while you prepare the rest of the dish, about 20 minutes.
Slowly heat the 4 smashed, whole garlic cloves and remaining 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove skillet from heat and discard garlic. Set skillet aside.
Bring water to boil and cook pasta according to package instructions. Drain when done and set aside.
While pasta cooks, return skillet with oil to medium heat; add shrimp and marinade to skillet in single layer. Cook shrimp without stirring until oil begins to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer shrimp to a bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Whisk in flour and cook, stirring constantly about 1 minute; stir in vermouth and cook 1 minute; add clam juice and parsley and cook until mixture starts to thicken, 1 to 2 minutes.
Off heat, whisk in butter and lemon juice. Add sauce and shrimp to cooked pasta, stir to mix. Serve immediately with Parmesan cheese.
Steve will be home from work early, and at around 2 o'clock we'll set off for a quick trip to North Carolina to take a look at the builder's latest estimate and, very importantly, decide on a rental house. (I'll take pictures.) When we come back Sunday night we'll know where we will be living for the second half of 2009. We'll have that all-important forwarding address for final bills, and we will be able to set up utilities in North Carolina so the fridge will be humming and we can turn on the lights when we pull in the evening of moving day, June 19. We're starting to think about the fine points.
We had this for dinner last night and it tasted like a million bucks. Very flavorful, quick, easy, and inexpensive
5 medium garlic cloves, finely chopped (about 5 teaspoons)
4 medium garlic cloves, smashed but kept whole
1 lb. large (21-25) shrimp, peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 lb. short tubular pasta (but spaghetti or linguine would also be fine)
1/4-1/2 teaspoon red pepper flakes
2 teaspoons all purpose flour
1/2 cup dry vermouth or dry white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice
Parmesan cheese
Toss shrimp with 2 teaspoons of the minced garlic, 1 tablespoon olive oil and 1/4 teaspoon table salt in a medium bowl. Set aside to marinate at room temperature while you prepare the rest of the dish, about 20 minutes.
Slowly heat the 4 smashed, whole garlic cloves and remaining 2 tablespoons olive oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove skillet from heat and discard garlic. Set skillet aside.
Bring water to boil and cook pasta according to package instructions. Drain when done and set aside.
While pasta cooks, return skillet with oil to medium heat; add shrimp and marinade to skillet in single layer. Cook shrimp without stirring until oil begins to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer shrimp to a bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Whisk in flour and cook, stirring constantly about 1 minute; stir in vermouth and cook 1 minute; add clam juice and parsley and cook until mixture starts to thicken, 1 to 2 minutes.
Off heat, whisk in butter and lemon juice. Add sauce and shrimp to cooked pasta, stir to mix. Serve immediately with Parmesan cheese.
1 comment:
Good recipe Ralph. I can taste it. Will try this Sunday. Have fun in NC.
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