When I get off work on a Friday afternoon when the weather is nice, I cannot wait to get the weekend started. I typically don't feel like making complicated food... I want it to be fast, easy and delicious. This dish is so simple to whip up for a couple or a couple dozen guests. The key is to use fresh herbs and the best shrimp you can find. For me, that is Alabama Gulf shrimp... I'm lucky to have easy access to it. Frozen shrimp will work if that is what you can get but oh my, what a difference you will taste if you use fresh shrimp. Make this for supper and serve it with some toasty bread and a nice chilled glass of white wine and you've got a good start on a relaxing weekend.
LEMON HERB SHRIMP OVER PASTA
Yield: 4 servings
1 tablespoon olive oil
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon pepper
pinch red pepper flakes
1/2 teaspoon dried oregano
2 bay leaves
1 teaspoon finely chopped fresh thyme
1 pound fresh Gulf shrimp, peeled and deveined, tails left on
1 cup seafood stock (I make my own using the shrimp shells but you can use the boxed kind)
1/2 cup white wine (I used a Sauvignon Blanc)
1 lemon, sliced
1 tablespoon butter
1 tablespoon finely chopped parsley
Hot cooked angel hair or pasta of your choice... I use angel hair because it only takes a few minutes to cook.
Cook the pasta per package directions to al dente. Set aside.
In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the smashed cloves of garlic and saute. Tilt the pan to make sure the oil covers the garlic and cook it for 2 minutes to infuse the oil with the garlic flavor. Cut the tops off of the tomatoes and crush them with your hand into the pan, squeezing all the juice from them. Add salt, pepper, red pepper flakes, bay leaves and oregano. Break the tomatoes into small pieces and cook for one minute. Add the wine and the stock. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper. Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp and drop both halves into the pan. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink. Remove from heat. Add the butter. Cover and let stand for 2 minutes. Drain the pasta and toss with the shrimp and sauce. Add the parsley and some Parmesan, if desired.