It’s pasta week here on Kitchen Psycho! I adore pasta, and there are so many things that you can do with it. For my main dish, I stuck with a classic that’s easy and delicious, shrimp scampi. I was only cooking for two last night, so adjust accordingly if you’re feeding more than that. Serve it with crusty bread, a salad on the side, and a nice glass of wine. Make it tonight!
1 pound large shrimp, peeled and deveined
1 small head garlic, cloves peeled and finely chopped
3 tablespoons capers, drained and chopped (I used the small ones)
Handful of Italian flat leaf parsley, chopped (regular parsley is fine too)
Juice of half a lemon
2-4 tablespoons white wine
Salt and pepper
4-6 tablespoons butter
2-3 tablespoons olive oil
Half a box of angel hair pasta
It’s important to have everything ready to go when making this dish, because it cooks quickly.
Prepare pasta according to directions.
Chop the garlic, capers, and parsley. Season the shrimp with Cajun seasoning, salt, and pepper to taste. Melt butter in a skillet over medium heat with 2 tablespoons of olive oil. Add shrimp and cook about 2-4 minutes. Spoon out shrimp and set aside.
Add another tablespoon of olive oil to the butter mixture, add garlic, stirring, for one minute. Add capers and sauté, while stirring, for one minute. Add parsley and sauté, while stirring, for one minute. Once again, add shrimp into butter, squeeze in the juice of half a lemon, and add white wine. Let simmer for a few minutes, remove from heat, and salt and pepper to taste. Serve over pasta.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg