GARLIC SHRIMP PASTA – With the cold weather upon us, it’s all about staying in with your sweatpants and cooking up some major comfort food. Although I should mention it’s pushing 80 degrees F out here in Southern California, and I’m still walking around in shorts and flip-flops. Still, that’s not stopping me from indulging in the ultimate kind of comfort food and throwing a shrimp and pasta party with Eat Shrimp and Calphalon. And with the help of Calphalon’s Contemporary Nonstick 3.5 qt. Pour and Strain Sauce Pan and Stainless Steel Utensils Silicone Tipped Tongs, this dish will come together in just 20 minutes from start to finish. All you have to do is boil up some pasta and sauté your shrimp in a pool of garlic-butter-herb goodness. Once that’s ready, just toss in your pasta and some fresh greens. That’s it. It’s easy, quick, and comforting in any kind of weather!
— 1 lb medium shrimp, deveined and tails removed
— 1 lb spaghetti noodles (more or less, depending on family size)
— 6 -8 garlic cloves, according to personal taste, minced
— 1/4 cup butter
— olive oil (3 drizzles)
— Italian seasoning
— fresh ground pepper
— red pepper flakes
— herbs (according to taste)
Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
While pasta is boiling, wash shrimp.
Melt butter over medium heat. Add shrimp.
Let cook till a little pink and starting to curl. Then add garlic.
Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
Add pasta to skillet. Add seasonings. And add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on the amount of pasta, this requires 1/2 the cup or all of it. Start with adding 1/4 of it, then work up from there.
Keep tossing all ingredients around in the skillet till all is incorporated and hot.