Dinner Tonight: Shrimp Pasta with Chili and Lemon
Every airplane I set foot on these days ends up delayed some way, somehow. What is my problem? I feel cursed. Like just last night, my flight was supposed to deposit me with ample time to to come home, relax, switch gears, and cook a decent meal. Instead, after schedule changes, air traffic control delays, train delays, and subway changes, I got home after ten.
What does this have to do with today's recipe? Because this could easily be dubbed "Flight Delay Pasta." I always keep some frozen shrimp around for this dish: olive oil, garlic, chili flakes, lemon, and parsley round it out into a light and surprisingly delicious meal. Like many good pasta recipes, it's ready as quickly as you can boil water and cook the noodles.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.
Shrimp Pasta with Chili and Lemon
- serves 2 -
Ingredients
2 generous handfuls cooked shrimp
2 tablespoons olive oil
1 clove garlic, chopped
Small pinch of red pepper flakes, or to taste
Juice of half a lemon
Small handful chopped parsley
Salt and pepper
1/2 pound linguine
Procedure
1. Over medium heat, heat the oil and cook the garlic and chili flakes until fragrant but not browned, about 2 minutes. Add the shrimp and cook until just warmed through, about 2 minutes, longer if starting with raw. Season with salt and pepper.
2. Meanwhile, bring a pot of salty water to boil, and cook the past until al dente. Reserve some of the pasta cooking water.
3. Add the lemon juice to the shrimp off the heat, and toss with the cooked pasta. If it's too dry, add a little of the pasta cooking water, or a little olive oil. Serve immediately.
View other entries from Dinner Tonight.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
2 Comments:
Do you thaw the shrimp first, or just throw them in frozen and cook until thawed?
akk328 at 1:36PM on 06/02/08
What a delicious and speedy pasta dish! Thanks you! It's sure to become one of my favourite pasta recipes.
I make a quickie spagettini/capellini with clam sauce with canned clams, finely chopped garlic sauteed in olive oil, finely chopped parsley and the liquor from the clams plus a splash of white wine. Grind in freshly ground pepper.
Raki5 at 7:44PM on 06/02/08