Tuesday, June 25, 2013

Another Shrimp and Veggie Summer Pasta

This one comes from Mom. So of course it's better than the last piece of crap shrimp pasta recipe I posted.  

You'll need:

Thin Spaghetti or Capellini noodles
Red/yellow/orange bells
Garlic Cloves
A lemon or two.
Shrimps. Big ones.  
Olive Oil
Block Parmesan or Romano

Slice up your Peppers long and skinny wise.  Chop the Zucchini into circles and wedges.  Throw it in a pan over medium/high heat with a tablespoon or two of olive oil.

Peel and mince a couple of cloves of fresh garlic.  Leave another couple of cloves peeled and chopped into large pieces (for the bread later)

When the peppers and zucchini have had their time in the heat...about 8 minutes...take them out into a large bowl. 

Put a tablespoon of olive oil and a half tablespoon of garlic salt in a large pot of boiling water. Add the noodles and cook using the wisdom and guidance of the directions on the package.  

Take your sorry store bought ciabatta from Kroger and slice it down the middle of each roll.  

Drizzle with a little olive oil and get it in the oven at 400.

In the pan that was vacated by the colors, melt a whole stick of butter.

Add the shrimps.  Cook for about 8-10 minutes over medium high heat flipping once for justice.  

Chop some tomato.

Take up the shrimp into a large bowl.  

Save a small amount of the liquid from the pasta pot and then strain the noodles.  

Your bread should be sitting pretty in that oven.  

Return your colors to the pan over medium heat.  Add the tomato and minced garlic.  Cook for about 5 minutes until good and heated through.  

Slice some lemon and garnish them lonely shrimps in the bowl.  

Add the pasta to the veggies...along with the extra liquid that you set aside.  

Toss.  You Tosser.  

Take the bread out of the oven and rub it down with the leftover garlic chunks.   

It will melt slowly as you rub it over the bread.  This is far superior to any garlic bread you have ever eaten.  

When you are done tossing the pasta/veggies and they are evenly distributed...pour into a large serving bowl.  Top with your freshly grated Parmesan or Romano.  Remember when I told you to grate some cheese off of the cheese block?  Well I did.  

Chop some fresh basil and add to the top of the pasta.  

Plate up.  Done son. 

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