Imagine this: It’s date night and it is getting colder and colder outside. Are you too lazy to go out to a restaurant but still want a nice sit-down meal? Now imagine this: you can make your own delicious, gourmet meal for your date. Be the hero and cook up this delicious pasta dish for a date or a lucky friend.
Fun fact: I have always loved seafood – my mother introduced me to all kinds of adventurous eating while I was growing up. She’s a lucky lady, too, because she was blessed with a daughter who would clear the plate and ask for seconds. For that reason, I don’t remember my first experience with shrimp but I know shrimp always meant a good meal. To complete the circle of life, my mom will eat anything I make if it comes from the sea.
This shrimp spaghetti is simply a variation of a pasta I already make all the time. The ingredients are very traditional and there are no weird surprises here. However, I highly recommend using fresh herbs and peppercorn for this little number. The herbs really serve as the binding flavors for everything here from the fresh lemon to the succulent shrimp. I gently encourage you to use freshly grounded peppercorn because it does make a difference in aroma and in the kick.
Let’s get it on.
-W.
Rosemary Garlic Shrimp Spaghetti
by W.
Serves about 2
10-12 jumbo shrimps, peeled and cleaned
Half a lemon
2 sprigs of rosemary, cut into halves
½ cup chopped parsley
5-6 garlic cloves, sliced
½ cup grated Parmigiano-Reggiano
2 tablespoon butter
3 tablespoon olive oil
¾ lb. of spaghetti
Salt and pepper
red chili flakes (optional)
Once you have peeled and cleaned the shrimp, dry them with a paper towel. This will reduce the oil in the pan from flying all over the place later on. Refrigerate until needed.
In a large saucepan, bring salted water to a boil. Once the water is boiling, get the spaghetti in there and start working on the shrimp. Everything should be finished around the same time.
In a medium-sized pan over medium heat, melt the butter and let it simmer gently for about 30 seconds. Add in the sliced garlic and olive oil – the cold oil helps to stop the garlic from overheating and release the aromatic oils slowly.
After about 3-4 minutes or once the garlic starts to get golden, toss in the rosemary. A minute after that, place the shrimp in the center of the pan. Let them cook on both sides for about 90 seconds each. You want them to brown slightly but still maintain their juicy texture. Season accordingly – bonus points if you actually use fresh ground peppercorn. Add just a light squeeze of lemon juice to the shrimp.
By this time, your pasta should be done. If not, just keep the garlic oil warm on low heat. Strain your pasta and divide them evenly onto two plates. Then season with salt and pepper again. Place the shrimp on top and split the delicious oil between the plates. Garnish with parsley and squeeze the rest of the lemon onto both dishes. Toss the spaghetti until everything is mixed. Finish off with some Parmesan and chili flakes.
If you want to finish off with more olive oil or Parmesan, go for it. What you do with your pasta is none of my business.