I have been known to buy pounds
of shrimp and prepare them several ways for the same meal. Spicy boiled shrimp,
fried shrimp, shrimp scampi, grilled Cajun shrimp… just call me Bubba Gump.
Creamy Angel Hair with Spicy Shrimp and Mushrooms
(4 servings)
1 lb. medium shrimp, peeled and deveined
1 cup mushrooms, sliced
½ cup finely diced
onions
¼ cup chopped green onions (optional)
4 tbsp. olive oil
1 cup heavy cream
12 oz. angel hair pasta
Parmesan
Seasoning blend:
½ tsp. salt
½ tsp. cayenne
½ tsp. thyme
¼ tsp. celery seed
½ tsp. garlic powder
½ tsp. onion powder
For the seasoning blend, you can use all
powdered/granulated, or toss it in a mortar and pestle and grind it down if you
have the whole versions.
First, make your seasoning blend and set it aside in a
small bowl.
Next, take your clean shrimp and place them on paper
towels and gently pat dry.
Heat a LARGE skillet on the stove with 2 tbsp. olive oil,
over med-hi heat. (The large skillet
gives you more room to work with when mixing your pasta later.) Boil water for
your pasta.
Remove the paper towels from the shrimp and sprinkle with
the seasoning blend, tossing to coat evenly.
Once the skillet is ready, add the
shrimp, distributing them evenly with a spatula. When the shrimp begin to turn
pink, turn them and sauté, gently pushing them around in the skillet for
another minute or so.
Turn the heat off and spoon the shrimp into a separate
bowl. While we do want to be sure our shrimp are cooked, we do not want to
overcook them as they become tough. (Do not clean the skillet! We are saving
the spicy bits of goodness that are stuck in there waiting to be released.)
Add a bit of olive oil and a couple of pinches of salt to
your boiling water, and cook your Angel hair pasta according to instructions,
al dente. When you bite into it and there is still the slightest resistance at
the core of the pasta, it is perfect. Feel free to take a bite here and there
to see if your pasta is ready – it’s so much better when not overcooked! Drain
and set aside.
Reheat the skillet to med-hi heat. Add 2 tbsp. olive oil
and the finely diced onions; sauté until translucent. Add the mushrooms and sauté
for another minute. Add the heavy cream to the skillet, and simmer until it
begins to thicken, scraping the bottom with a spatula. Add the pasta and shrimp.
Using tongs, toss and mix until well-blended and thickened. Remove from heat.
Top with green onions and Parmesan, and serve!
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