This recipe appears in:This Week in Recipes
This is a true last-second meal. My dog is in the midst of some serious puppy classes every week, and the meal before these sessions has turned into a rushed affair. We usually have to leave the kitchen in disarray to make school on time. Typically, I call for takeout, while the wife thinks it best to use whatever food we've already bought. She likes to save money for some reason. Too bad we didn't have much in the way of anything to eat. Only when I remembered the shrimp in the freezer, did some ideas start flowing. In a few minutes, I had the recipe for a delicious looking meal using only ingredients in my meager kitchen.
If this looks oddly familiar, it's because Blake had the same bright idea when he returned home late one night from a delayed flight. Though I can't quite claim mine the superior version, it is far, far creamier. We couldn't believe how filling this was, especially since the shrimp, lemon, and wine try to lighten things up. Thanks goes to the butter, and I suppose, also to Tyler Florence and his mostly wonderful Tyler's Ultimate creations.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1/2 pound pasta
- 2 tablespoons butter
- 2 tablespoons extra virigin olive oil
- 1/2 large shallot, finely diced
- 3 cloves garlic, sliced
- Pinch of red pepper flakes
- 1/2 pound shrimp, peeled
- Salt and pepper
- 1/4 cup dry white wine
- Juice of half a lemon
- Handful of parsley, chopped
Bring a large pot of water to a boil. And a couple tablespoons of salt, then add the pasta. Cook according to the instructions on the pasta box. Drain when done.
Meanwhile, drop one tablespoon of the oil and one tablespoon of the butter into a large skillet. Melt the butter of medium-high heat. Add the shallots, garlic, and red pepper flakes. Cook until the shallots are translucent, about 2-3 minutes.
Add the shrimp and cook for about 3 minutes, turning halfway through. Remove the shrimp when pink, and set aside. Add the wine and lemon juice to the skillet, and bring to a boil. Add the rest of the butter and oil. Stir the sauce
Return the shrimp to the skillet, season with salt and pepper, then add the drained pasta. Toss to combine everything. Add a little pasta water if the mixture is too dry. Serve with a sprinkle of parsley.