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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Pasta Recipe

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This recipe for Shrimp Pasta is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb frozen peeled & deveined extra large shrimp (21-25/lb)
salt & pepper
olvie oil
6 to 8 cloves garlic, peeled & minced
1/8 tsp red pepper flakes
3 C water
2 C chicken broth
1/2 C clam juice
4 1/2 C med pasta shells 12 oz
1/2 tsp lemon zest
2 Tbs lemon juice
2 Tbs chopped fresh parsley
Directions:
Directions:
Combine shrimp, pepper & salt. stir until shrimp are evenly coated.
In dutch oven, heat 1 Tbs oil over med high heat for 2 min (hot but not smoking)
add shrimp as single layer. cook without stirring until edges turn pink about 1 min.
stir shrimp & cook until pink all over, 30 seconds to 1min.
turn off heat. use tongs to transfer shrimp to large plate
add garlic, red pepper flakes & 2 Tbs oil to pot. cook over low heat, stirring often, until garlic is just beginning to turn golden, 4 to 6 min.
stir in water, broth, clam juice, pasta & 3/4 tsp salt, increase heat to med high and cook stirring often for 12 min.
continue cooking, stirring constantly and scraping the bottom of the pot, until pasta is tender and sauce is thickened, 3 to 8 min longer. Remove from heat. (sauce will continue to thicken as it cools)
stir in lemon zest & juice, parsley & shrimp. Let sit until shrimp is heated through, 1-2 min. serve.

 

 

 

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