I spent a spring break in Mexico about 100 years ago. My friends and I had rented a small apartment on the beach. Nestled between two big high rise hotels in Mazatlan, our condo faced the ocean and provided us with incredible sunsets daily. The other perk to our beachfront location, was the proximity to the locals selling their wares on the beach each morning. Every day at 6:30am we would wake to a shrimper screaming up to us: ‘Fre-esh Shri-imp! Fre-esh Shri-imp!’.
I’ve never really liked cooking shrimp dishes as main courses. My rule of thumb was never serve food you can count. I’m not sure why, but I think I have a subconscious fear of starvation – I mean, there was always more than enough food in my life…but, food I can count makes me nervous.
That said, I’ve recently been playing around with lemon shrimp and pasta dishes. Here’s the latest recipe that I’ve liked….With only one pot and one pan being used, it’s also tiny kitchen friendly….
Summer Shrimp & Pasta
Put a large pot of water on high and toss in a palmful of salt. This will be for the pasta. I like to use angel hair…but any pasta will work. That’s tri-color rigatoni in the photo – it was delicious and also really pretty.
Heat 2 tbsp of olive oil and 2 tbsp of butter in a saute pan over medium heat. Add 1 diced shallot and 2 cloves of garlic minced. Saute, stirring occasionally until fragrant (about 3-4 mins). Add 1lb cleaned, completely peeled shrimp. (Some people like to leave the tails on…not me).
Fresh shrimp can be pretty expensive, but I’ve found that frozen shrimp is just as yummy. Lately I’ve been buying my frozen shrimp at Gourmet Garage on West 66th St.
Add the zest of one lemon and the juice of 2 lemons. Saute until the shrimp is completely cooked – about 6 minutes stirring occasionally.
Remove the shrimp from the saute pan and place aside
Drop 1lb of pasta into the boiling water and cook just shy of the time on the box directions.
Add 1/2 cup of white wine – any dry white wine will do – to the saute pan. Stir with a wooden spoon – the wine will help to lift all of flavor off of the bottom of the pan.
Add 1 package of frozen peas to the saute pan. Add salt and some pepper – to taste.
The peas will steam quickly in the lemon juice and white wine – about 2 minutes
Stir in 1/4 cup of cream and 4 pats of butter. This will help to thicken the sauce. You may want to add 1/4 cup or less of the pasta water to the sauce at this point if you think you may not have enough or just to thin out the sauce.
Remove the saute pan from the heat and re-add the cooked shrimp. Drain the pasta and add to the saute pan. Pull the pasta through to distribute the shrimps and sauce.
Transfer to a serving bowl. At this point add some halved cherry tomatoes – it’s prettier with the red of the tomatoes. Garnish with parsley and serve.
It’s a quick and easy pasta dish perfect for a lovely ladies dinner. Perhaps I’ll invite my friends from the Mazatlan trip….just don’t tell them it’s not fresh shrimp!