Garlic Herb Shrimp with Pasta
I said in my bio that I would probably post recipes and yet I haven’t. Part of the problem is that unless it is a baked good, I’m rubbish at recipes. Even with baked goods I do it exactly right, for instance I usually cut the salt in half. I will say, though (not to toot my own horn), but my baked goods have won awards.
Today’s recipe doesn’t have measurements for you. How much you make depends on how many you are feeding. I like to make leftovers for lunch the next day so I usually cook for 2…..but I am also terrible since I don’t measure and sometimes cook for 10. At any rate I can usually get pasta dishes right.
Now, you really could make this with any type of meat. I have also done chicken and lamb. The difference with lamb is that I cook it in the lamb fat and don’t usually add butter. To do that you cut the fat off of the lamb and heat it in the pan like it were pats of butter. It kind of melts as it cooks.
For spices, I typically use Penzey’s. They have an amazing product and company mission. I cried when they took the store out that was by me, but ordering online is easy too.
So, here it is, Garlic Herb Shrimp with Pasta
Ingredients:
Shrimp (I cooked 1 lb of jumbo)
Butter (I used a half a stick of salted
Black garlic (or regular minced)
Minced Onion
Herbes Fines
Chicken broth (I use about a cup)
Pasta (your choice, I like angel hair)
Start by melting your butter. I like mine to brown. Then add the garlic, onion, and herbs. Next toss in your shrimp (preferably raw with no shell or tail for optimum flavor) and make sure it is coated well. Put some chicken broth in, turn down the heat and put a lid on the pan.
While that cooks start the water for your pasta and put the pasta in when it boils. Cook according to the package or your taste. Take the lid off the shrimp and cook down the broth. You can take your shrimp out now if you want to.
Strain your pasta when it is done. Once you have evaporated most of the liquid and are left with a thickened buttery sauce add the pasta to the pan and turn off the heat. Once the pasta is thoroughly coated you are ready to plate your pasta and put the shrimp on top.
I package my leftovers right away to prevent me from deciding I want to eat it right away.
Enjoy!
