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.
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