Aug 272013

This dish is a summer favorite…..its great for using fresh tomatoes and basil from the garden.


3/4 pound angel hair pasta
1/4 cup olive oil
1 pound shrimp, peeled and deveined
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
1 cup diced tomatoes
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup chopped fresh basil
1/2 cup grated parmesan cheese

Cook angel hair pasta just until al dente.

Heat olive oil in a 12-inch heavy skillet and sauté shrimp, about 2 minutes on each side. With a slotted spoon, transfer shrimp to a large bowl and set aside. In the same skillet, add garlic, red pepper flakes, wine, salt and pepper and cook over high heat, about 1 minute. Add butter to the pan and stir until melted. Add the diced tomatoes, lemon zest, and lemon juice. Toss in angel hair pasta and shrimp and evenly coat with the butter sauce. Remove from heat and add chopped basil and sprinkle with Parmesan cheese.

Tip: Reserve about 1 cup of cooked pasta water and add it to the sauce to keep the pasta moist, if necessary.

Jan 222013

Spicy Shrimp

2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1 cup bok choy
1 cup fresh bean sprouts (about 2 ounces)
1/2 cup shredded carrots
8 ounces cooked spaghetti or 6 cups udon noodles (thick, round fresh Japanese wheat noodles)
Cooking spray

Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

Combine remaining 1/3 cup marinade, bell pepper, and next 5 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

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Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Serve warm or chilled.