We visited some fine locally owned restaurants for lunch and dinner, but mostly we just cooked at home. Without kids to feed, our grocery bill went way down, which is why we were able to splurge one night on beef tenderloin and another on shrimp.
The shrimp dish came about because I was in the mood for the crustaceans this past Friday night, but I didn’t want a heavy cream sauce or even a light cream sauce. I remembered that about 10 years ago, I made a scampi dish that was light and flavorful, so I went digging for the recipe.
The recipe was originally for four, but I cut it in half (which should please all you readers who write me, asking for recipes for two). I was going to thicken the sauce with a little flour or cornstarch, but Charlie talked me into leaving it as it was.
The sauce – though thin – is enough to flavor the pasta, but isn’t overpowering. You may adjust the seasonings (garlic, wine, lemon juice, pepper flakes) to your liking. You could probably even substitute chicken broth for the white wine, but I can’t speak for the results.
</b>2 teaspoons olive oil
1 tablespoon butter
16 large shrimp, peeled and deveined (about 3⁄4 pound)
2 garlic cloves, minced
1⁄2 cup white wine, such as Sauvignon Blanc
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes
1⁄4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
3 ounces angel hair pasta, cooked and drained
Heat oil and butter in a large skillet over medium-high heat. Add shrimp and sauté 1 minute. Add garlic and sauté 1 minute. Stir in wine, salt, pepper and red pepper flakes; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done. Serve over cooked angel hair pasta.
Ginna Parsons is the Daily Journal’s food/home/garden editor.