When I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.
LEMON HERB SHRIMP OVER PASTA
Yield: 4 servings
INGREDIENTS
1 -2 tablespoons extra virgin olive oil
1 shallot or small onion, minced
5 cloves garlic, minced
2-3 medium tomatoes, chopped
1/2 teaspoon red pepper flakes
2 bay leaves
2 tablespoons finely chopped fresh thyme
1 pound fresh Gulf shrimp, peeled and deveined, about 26-30 shrimp
1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)
1/2 cup white wine (I used a Sauvignon Blanc)
2 lemons
1 tablespoon butter
1/2 cup fresh Italian parsley, chopped
1/2 cup grated Parmesan cheese plus more for garnish prior to serving
5-6 fresh basil leaves, torn
Salt and pepper to taste
Hot cooked pasta of your choice... I use spaghetti, angel hair., or linguine
1 cup reserved pasta water, optional
DIRECTIONS
Cook the pasta per package directions to al dente. Set aside. Reserve a cup of pasta water.
In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the shallot and garlic and sauté 1 minute or until softened. Add tomatoes and cook for 1-2 minutes. Add salt, pepper, red pepper flakes, bay leaves and thyme. Add the wine. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the seafood broth.
Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink.
Add the butter. Cover and let stand for 2 minutes.
Drain the pasta and toss with the shrimp and sauce. Add the parsley and Parmesan. Toss everything together to coat the pasta with the sauce. If you need more sauce, add the reserved pasta water and re-check your seasoning. Add the torn basil leaves before serving.
NOTE: If you cannot find seafood broth or stock, you can embellish a boxed vegetable stock by simmering it for 15 minutes with some of the shrimp shells. Strain off the shells and you’ve got a good substitute.
