The leftovers from last night's yummy dinner.
My aunt gifted me a pound of frozen shrimp (ez peel) last week and my friend was coming over for dinner last night... so, what's a girl on a budget to do? Make lemonade! Or in the kitchen wench's case, spicy shrimp, with oil and garlic pasta.
This is a great, economical and tasty meal. I was really impressed. The garlic after roasting becomes sweet and is a nice flavor for the pasta. You don't miss not having a "sauce" as most of us are used to. The shrimp cook quickly, so make sure you cook them until they are just pink and firm. Mine came out perfect, and my dinner guest (not divulging the name to protect the innocent) proclaimed it a very yummy dish.
We also had the "herb salad" in the bag from Fresh and Easy with a couple of sliced roma tomatoes, a few tablespoons of golden raisins (Fresh & Easy has these too, and they are good for baking), some pepperoncini slices and a bit of sliced bell pepper. A simple vinaigrette was all this salad needed.
My friend brought the wine, so we were in good shape for dinner. It was a winner.
(Modified from Rachel Ray's version that is for more people, and uses anchovies).
1 pound shrimp
juice of 1 lemon
1/4 cup chopped flat leaf parsley
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed & peeled
1 teaspoon salt
2 tablespoons olive oil
Heat a large nonstick skillet over medium high heat and add your shrimp. Cook for 3 minutes until pink and just firm. Set shrimp aside on a plate.
1/4 cup olive oil
6-8 large cloves garlic, crushed & minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley
1 pound angel hair pasta, cook to "al dente"
Heat your oil on medium low and add your garlic, pepper flakes and a dash of salt. When your pasta is done cooking, drain it well and put it in the same pan with the oil, add your shrimp and turn the pasta around to coat with the oil.
This is such a great dish.