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.
Dinner Tonight: Shrimp Pasta with Chili and Lemon
About This Recipe
- 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
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.
Meanwhile, bring a pot of salty water to boil, and cook the past until al dente. Reserve some of the pasta cooking water.