Dave
11-05-2008, 09:09 AM
Only five of my favorite ingredients for this one. Impressive flavor with so little effort!
Prep time: about 30 minutes (Includes shrimp & Pasta)
Cooking time: 7-10 minutes.
Ingredients:
1 pound peeled and deveined shrimp (I thawed a pack of shrimp I had in the freezer)
1/2 pound long pasta (I used regular spaghetti noodles - what I had on hand)
3/4 stick Butter
1/4 Cup Chinese Bread Crumbs
Lawry's Garlic Salt (Course Ground with Parsley)
http://i216.photobucket.com/albums/cc188/djerhart/PastaShrimp_20081026_004.jpg
Put on a large pot of water, bring to a boil, and cook pasta while you peel and devein shrimp. Remove pasta from pot, drain and cool immediately. You can do this hours ahead of time and refrigerate the pasta and shrimp, as the final cooking takes only about 10 minutes.
15 minutes before dinner time, put two 12" skillets on stove, turn heat on low under one of the skillets and add 1/2 stick butter to that pan. When butter melts, turn heat up some so that butter just begins to start bubbling. Add bread crumbs to butter and turn heat up some more (to about med-high) and watch carefully as crumbs just start to turn very light brown as you stir them. Quickly add the pasta and toss until well coated. Turn heat down to low, add garlic salt liberally, and toss frequently - don't allow pasta to brown on the bottom. This all should take place in about 1 minute. Now that you have the pasta under control, you can begin preparing the shrimp.
Put 1/4 stick of butter in pan and melt as described for pasta. Put shrimp in pan, separate each piece, and turn heat up to high but be prepared to lower it fast, as the butter starts to brown and will burn very quickly. Toss & stir shrimp frequently while you monitor and continue to turn the pasta. Add garlic salt liberally when they are about half way through cooking.
The idea is to cook the pasta until it is well heated and the shrimp until it is done but not to long or it will get overcooked - and the shrimp will get tough and rubbery. You'll need to have the heat up for the shrimp, and turn/stir it frequently in order to achieve a golden brown, glazed color without overcooking it.
Spoon pasta on individual plates and top with shrimp and a portion of the shrimp pan juices.
Dave
Prep time: about 30 minutes (Includes shrimp & Pasta)
Cooking time: 7-10 minutes.
Ingredients:
1 pound peeled and deveined shrimp (I thawed a pack of shrimp I had in the freezer)
1/2 pound long pasta (I used regular spaghetti noodles - what I had on hand)
3/4 stick Butter
1/4 Cup Chinese Bread Crumbs
Lawry's Garlic Salt (Course Ground with Parsley)
http://i216.photobucket.com/albums/cc188/djerhart/PastaShrimp_20081026_004.jpg
Put on a large pot of water, bring to a boil, and cook pasta while you peel and devein shrimp. Remove pasta from pot, drain and cool immediately. You can do this hours ahead of time and refrigerate the pasta and shrimp, as the final cooking takes only about 10 minutes.
15 minutes before dinner time, put two 12" skillets on stove, turn heat on low under one of the skillets and add 1/2 stick butter to that pan. When butter melts, turn heat up some so that butter just begins to start bubbling. Add bread crumbs to butter and turn heat up some more (to about med-high) and watch carefully as crumbs just start to turn very light brown as you stir them. Quickly add the pasta and toss until well coated. Turn heat down to low, add garlic salt liberally, and toss frequently - don't allow pasta to brown on the bottom. This all should take place in about 1 minute. Now that you have the pasta under control, you can begin preparing the shrimp.
Put 1/4 stick of butter in pan and melt as described for pasta. Put shrimp in pan, separate each piece, and turn heat up to high but be prepared to lower it fast, as the butter starts to brown and will burn very quickly. Toss & stir shrimp frequently while you monitor and continue to turn the pasta. Add garlic salt liberally when they are about half way through cooking.
The idea is to cook the pasta until it is well heated and the shrimp until it is done but not to long or it will get overcooked - and the shrimp will get tough and rubbery. You'll need to have the heat up for the shrimp, and turn/stir it frequently in order to achieve a golden brown, glazed color without overcooking it.
Spoon pasta on individual plates and top with shrimp and a portion of the shrimp pan juices.
Dave