Garlic Butter Shrimp Pasta

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First, the picture does not do this pasta justice. The picture looks bland, the pasta is not. Anyway, Stef got me addicted to a new, fabulous food blog. It’s called damndelicious.net, and my first recipe attempt from the blog was actually really, really good. John’s parents came over and tried this, and they LOVED it. It probably gets an 8.3. I noted my changes below in bold, and in addition, I added the zest from about 1 small lemon and about 1 tsp. of lemon juice. I think this is a great addition. This only serves about 3-4 adults, just FYI, but it comes together super fast. Anyway, here is the original recipe:

Garlic Butter Shrimp Pasta

Ingredients

  • 8 ounces fettuccine I used linguine
  • 1 pound medium shrimp, peeled and deveined I used the frozen Costco kind
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons (1 stick) unsalted butter, divided I cut this WAY down. I used about 2 Tbs. of butter and 1 Tbs. of olive oil, although I did add in another 2 Tbs. before John’s parents ate their pasta since not everyone is as crazy as I am about butter
  • 4 cloves garlic, minced I did 3 cloves, but it could definitely be awesome with 4
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes I cut this down to 1/4 tsp. and it was perfect, but a generous 1/4 tsp. would be fantastic as well
  • 2 cups baby arugula I used baby spinach, and next time, I will double this
  • 1/4 cup freshly grated Parmesan I used 1/3 cup
  • 2 tablespoons chopped fresh parsley leaves I left this out

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Season shrimp with salt and pepper, to taste; set aside.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
  • Serve immediately, garnished with parsley, if desired.

http://damndelicious.net/2015/03/13/garlic-butter-shrimp-pasta/

Recipe Source:

recipe retrieved 3/17/15 from http://damndelicious.net/2015/03/13/garlic-butter-shrimp-pasta/

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