I know that it seems
like I come home every night and cook for hours.
I don’t.
I come home on
Tuesdayz and cook for hours.
Cooking for 2 to 3
hours doesn’t really bother me, in fact I find it relaxing, but I can
understand how not everyone would want to do that.
But sometimes even I
just don’t have the time or energy after work to get it done. So in a moment of
need, I came up with a quickie that is delicious and pretty much a full meal in
one dish.
Hehe. A quickie.
You will need…
1 lb shrimp, peeled
and deveined and tails removed
¼ cup olive oil, plus
1 tablespoon
1 leek, white and
light green parts chopped
10 cloves garlic,
minced
¼ cup flat leaf
parsley, chopped
¼ cup crumbled goat
cheese
1 cup cherry tomatoes,
halved
1 lb angel hair pasta
1/2 lemon, juiced
¼ cup parmesan cheese,
grated
Salt and pepper to
taste
Start by bringing a
large pot of salted water to a boil.
Cook the pasta per the
package instructions. Make sure to reserve ½ a cup of starchy pasta water
before draining.
While waiting for the
water to boil and the pasta to cook, heat 1 tablespoon of olive oil over medium
heat. When the oil is hot, season the shrimp well with salt and pepper and cook
the shrimp until pink. About 2 minutes a side.
When the shrimp is
pink, cover and set aside.
Then, add the rest of
the oil to the pan and heat it over medium heat.
When the oil is warm,
add in the leeks and cook them until soft but not browned. About 4 minutes.
Add in the parsley and
garlic and cook until the garlic is fragrant. About 1 minute.
When the garlic is
fragrant, turn the heat to low and toss in goat cheese.
Stir the goat cheese
into the olive oil till it begins to melt and make a sauce. Add in the reserved
pasta water and stir well.
Toss the pasta into
the pan and stir to coat.
Add in the shrimp and tomatoes and cook until the shrimp are warmed through.
Season well with salt and pepper, squeeze the juice of the lemon and toss.
Sprinkle with parmesan
and serve hot.
Love and Beer Floats
Angela
Leek, Garlic and Shrimp Pasta
1 lb shrimp, peeled
and deveined and tails removed
¼ cup olive oil, plus
1 tablespoon
1 leek, white and
light green parts chopped
10 cloves garlic,
minced
¼ cup flat leaf
parsley, chopped
¼ cup crumbled goat
cheese
1 cup cherry tomatoes,
halved
1/2 lemon, juiced
1 lb angel hair pasta
¼ cup parmesan cheese,
grated
Salt and pepper to
taste
Start by bringing a
large pot of salted water to a boil.
Cook the pasta per the
package instructions. Make sure to reserve ½ a cup of starchy pasta water
before draining.
While waiting for the
water to boil and the pasta to cook, heat 1 tablespoon of olive oil over medium
heat. When the oil is hot, season the shrimp well with salt and pepper and cook
the shrimp until pink. About 2 minutes a side.
When the shrimp is
pink, cover and set aside.
Then, add the rest of
the oil to the pan and heat it over medium heat.
When the oil is warm,
add in the leeks and cook them until soft but not browned. About 4 minutes.
Add in the parsley and
garlic and cook until the garlic is fragrant.
About 1 minute.
When the garlic is
fragrant, turn the heat to low and toss in goat cheese.
Stir the goat cheese
into the olive oil till it begins to melt and make a sauce. Add in the reserved
pasta water and stir well.
Toss the pasta into
the pan and stir to coat.
Add in the shrimp and tomatoes and cook until the shrimp are warmed through.
Season well with salt
and pepper, squeeze the juice of the lemon and toss.
Sprinkle with parmesan
and serve hot.
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