Leek, Garlic and Shrimp Pasta

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. 

Coconut Shrimp Soup

Hold on. Hold on.

I know what you are thinking.

This sounds gross.

But just think about those delicious little coconut shrimps you’ve had in the past. You know the fried ones. Usually with some sort of tangy and tropical dipping sauce. Perhaps accompanied by a drink with an umbrella in it?

It’s pretty much like that in soup form.

I have been toying with the idea of making this for a while now since lately I have been loving me some Asian flavors. And man was I not disappointed.

This little guy is like a whole meal in one tasty little package.

Noodles? Good. Shrimp? Good. Veggies? GOOOOOOODDDDDDDD!

Honestly? There is nothing here that isn’t rocking.

And just look how pretty it is. How can you say no to something so beautiful?

You will need…

2 tablespoon sesame oil, divided (if you don’t have sesame you could use vegetable or olive oil)

2 tablespoons fresh ginger, peeled and minced

2 tablespoons garlic, minced

½ teaspoon red pepper flakes

1 pound carrots (6-8 medium carrots) grated

1 can (13.5 ounces) coconut milk

4 cups chicken stock

1 tablespoon cornstarch

4 ounces angel hair pasta (I used whole wheat)

1 ½ pounds shrimp, peeled, deveined and tails removed

¼ cup fresh lime juice

Salt and pepper to taste

4 green onions, chopped for garnish

Start by heating the 1 tablespoon of the oil in a large saucepan over medium-low heat.

Add the ginger, garlic and the red pepper flakes and cook, stirring often until it is fragrant. About 1 minute.

Add the carrots, coconut milk and chicken stock.

In a small bowl, mix the cornstarch and 2 tablespoons water until smooth and then add it to the pot.

Bring the soup to a boil.

While you are waiting for the soup to boil, heat the remaining oil in a large sauté pan over medium heat.

When the oil is hot, add the shrimp. 

Season the shrimp with salt and pepper and cook until the shrimp is pink. About 1 minute on each side. When the shrimp is cooked, remove it from the heat and set aside.

As soon as the soup boils, break the pasta in half and add it to the pot. Return the soup to a boil and reduce the heat to medium and simmer the soup until the pasta is al dente and the carrots are tender. About 5 minutes.

Add in the shrimp and continue to simmer for 2 minutes.

Stir in the lime juice, taste and add salt if needed.

Ladle into serving bowls and garnish it with the green onions.

Serve immediately.

Prepare to be amazed.

Love and Beer Floats

Angela

Coconut Shrimp Soup

2 tablespoon sesame oil, divided (if you don’t have sesame you could use vegetable or olive oil)

2 tablespoons fresh ginger, peeled and minced

2 tablespoons garlic, minced

½ teaspoon red pepper flakes

1 pound carrots (6-8 medium carrots) grated

1 can (13.5 ounces) coconut milk

4 cups chicken stock

1 tablespoon cornstarch

4 ounces angel hair pasta (I used whole wheat)

1 ½ pounds shrimp, peeled, deveined and tails removed

¼ cup fresh lime juice

Salt and pepper to taste

4 green onions, chopped for garnish

Start by heating the 1 tablespoon of the oil in a large saucepan over medium-low heat.

Add the ginger, garlic and the red pepper flakes and cook, stirring often until it is fragrant. About 1 minute.

Add the carrots, coconut milk and chicken stock.

In a small bowl, mix the cornstarch and 2 tablespoons water until smooth and then add it to the pot.

Bring the soup to a boil.

While you are waiting for the soup to boil, heat the remaining oil in a large sauté pan over medium heat.

When the oil is hot, add the shrimp. Season the shrimp with salt and pepper and cook until the shrimp is pink. About 1 minute on each side. When the shrimp is cooked, remove it from the heat and set aside.

As soon as the soup boils, break the pasta in half and add it to the pot. Return the soup to a boil and reduce the heat to medium and simmer the soup until the pasta is al dente and the carrots are tender. About 5 minutes.

Add in the shrimp and continue to simmer for 2 minutes.

Stir in the lime juice, taste and add salt if needed.

Ladle into serving bowls and garnish it with the green onions.

Serve immediately.