It's easy, especially since I don't have to peel the shrimp. For some reason, when I peel raw shrimp I start to get a rash. Not just on my fingers but on my arm then on the back of the neck. Sounds like allergies....but I can eat cooked shrimp - no problem.
Just peel and set aside, spritzing a bit of lemon juice on the shrimp. We used a pound and a quarter. The pink shrimp have a sweeter taste so we grab those when they are on sale.
I have some of the essentials of the meal at the ready - white wine, fresh Buitoni pasta and Bertoli Olive oil.
Chop garlic very fine, heat a pan with about 2 TB olive oil and you are ready to cook.
So fast, so easy....it's on the table in in under 10 minutes once you have the shrimp peeled. I used 3 large garlic cloves, started sauteing, when the shrimp were very pink from the heat and oil, I dusted them with roughly 1 tablespoon of flour. Use a wooden spoon to mix it up then free hand pour a bit of wine over the shrimp. Sprinkle with dill.
The water for the pasta was at the boil point just when I splashed the wine into simmering shrimp. Angel hair pasta only takes a minute, literally, to cook.
We served it with Le Petit Francais bread.
As long as the wine was opened we decided to polish it off. A crisp Chardonnay went smoothly and I imagine any of the higher end wines would be even better.
I love simple meals....for those of you in need of a quick to prepare, quick to the table meal....this one fits the bill.
St Mark's National Wildlife Refuge was last weekend's outing. We like walking around and looking at the birds and alligators. We hav...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
Thank you to Roda of Roda's Recipes for becoming a follower of my blog! Ham. Fresh ham.............. It was ashame to waste so much ...