Here's one of my favorites from Rachel Ray's 30-minute meals...
Baby Shrimp Cappelini (serves 2)
Ingredients
1/2 lb whole wheat thin spaghetti or Jovial (brand) gluten free brown rice cappellini pasta
1/4 - 1/2 pound raw shrimp peeled and deveined. I use the 36-40 per pound size
4 garlic cloves finely chopped
Zest of one lemon
6 green onions coarsely chopped. Cook the white ends and garnish with the green ends.
2 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup white wine (I like Chardonnay)
2 tbsp Old Bay seafood seasoning
1 pint grape tomatoes
salt, pepper, and Tobasco sauce to taste
Preparation
Get your spaghetti water going (I add a big pinch of salt and a splash of olive oil). Cook the spaghetti to al dente (about 7 -9 minutes not counting the time for the water to come to a boil).
Season the shrimp with the Old Bay and set aside
In a sautee pan over medium high heat, add the olive oil and butter.
When butter is melted, add garlic, pepper, and green onions and sautee until fragrant - a couple of minutes
Add the lemon zest and stir for a couple of minutes.
Add the tomatoes and stir for a couple of minutes until they soften.
Add the wine and let the contents of the pan come to a simmer for a couple of minutes.
Add the seasoned shrimp and cook for two minutes.
Drain the spaghetti and add to the sautee pan.
Add Tobasco sauce to taste (I use just a couple drops)
Fold the spaghetti in so it gets covered with the sauce and cook until shrimp are done (they turn pink)
Plate and garnish with the green ends of the green onions.
Serve and enjoy!
Last edited by Pete; 11-07-2015 at 08:37 AM.
Reason: Fix spelling and clarify directions
Pete
dx 1/11
"Every day is a good day. Some are better than others." - unknown
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