Monday, 30 September 2013

Garlic Lemon Shrimp Pasta

These are really the last few nice days of the year... Even if there is great stuff about the fall (like my birthday, scarves, leather jackets and Doc Martens being tolerable again, etc.), I still resent the cold. What can I say, I am happy in the summer, even the really weird ones like the one we've had this year. It was rather rainy, and besides that unbearable heat wave in early July, it's been pretty chilly... but it was summer!

Oh well, all good things come to an end, I suppose. But it's not because the days are shorter and less sunny that I can't enjoy a little sunshine on my plate!

My boyfriend brought home a shape of pasta I had never seen before: cute little curly cues!

I decided I would use them along with a classic summer-y combo of ingredients: garlic, lemon and shrimps. I've made a gorgeous risotto with those glorious flavors once, and it was little plate of sunshine. Exactly what I needed to cheer me up from looking at the weather forecast...

1 package dry pasta
3 tablespoons olive oil
1 pound medium or shrimps, peeled and deveined
Sea salt and freshly ground black pepper
4 cloves of garlic, thinly sliced
1 lemon, zested and juiced
1 teaspoon chili flakes
1/4 cup white wine
1/2 cup fresh Parmesan, grated (optional)
3 tablespoons toasted pine nuts (optional)
Lemon wedges, for garnish

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer.

Sprinkle with salt and pepper, to taste. After 2 minutes, turn the shrimps over, add the remaining tablespoon of oil, the garlic, and red pepper flakes.

Stir constantly for 1 to 2 minutes. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Stir in the lemon juice.

Drain the pasta and add to the skillet with the shrimps, along with the Parmesan and pine nuts. Toss well to mix everything together.

Serve with extra lemon wedges, and a drizzle of olive oil.

Just like my risotto, this dish tasted just like a summer evening by the beach should: briny, lemony and garlicky. I have a feeling I will keep this little recipe handy every time the weather will get grey, rainy and generally miserable. It will be the perfect way to cheer up when the sun won't show it's face through autumn clouds!

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