In my last post (Lemon and Caper Sautéed Halibut Cheeks), I mentioned that I sometimes used kind of a formula for cooking seafood and chicken when I wanted to prepare a simple entrée without giving it too much thought. (The older I get, the lazier I’ve become. I’m actually OK with that!)

Anyway, this is another one of those recipes that almost wrote itself since I have been making a version of this for just about forever. (Or as I am fond of saying – since God was a child!)

It uses ingredients I have on hand about 99% of the time. Even the shrimp, since I can buy frozen 1 pound packages of large uncooked shrimp from my local IGA. And shallots and fresh garlic play such a large part in my every day cooking, I almost break out in hives if my supply even starts to get low. Same with all the other star ingredients in this dish. I mean really, can you even imagine being without fresh lemons or Parmesan cheese?!?! It boggles the mind!

So the other day when I was contemplating a dinner I could quickly fix and serve because Mr. C. had only a short window of time in which to grab dinner between rehearsals, I came up with this recipe. At about the same time I realized that I had yet to write out how I prepared this dish and share it with you. So behold – a dish that is ever so easy to prepare, and tastes like a million dollars. And I’m sorry it took me so long to get this recipe out to you. Shame on me!

On a serious note: Please understand. I was being quite flip about having all my favorite ingredients always at the ready.  But I do understand, and fully appreciate that I am in the minority when it comes to even having enough food to eat. Much less being able to buy and consume any type of food just for the effort of driving to my local grocery store. But please know. I care a great deal about what is happening around the world to those less fortunate than myself. But one way I remain sane during these difficult times, is to interject a bit of levity into my writing and hope that in doing so I lift your spirits a bit too. Keep praying for peace. My love to all.

1 T. unsalted butter

1 small shallot, peeled and finely chopped

3 lg. cloves garlic, finely minced

1 lb. lg. raw shrimp, peeled with tails removed

½ tsp. kosher salt

freshly ground black pepper

¼ tsp. crushed red pepper flakes (optional if you can’t stand the heat)

¼ c. chicken or fish stock

¼ c. dry white wine

zest of 1 lg. lemon

2 T. fresh lemon juice

6 oz. pasta, cooked al dente in salted water

1 T. chopped fresh parsley

¼ c. finely grated Parmesan cheese

Heat the butter in a large sauté pan over medium-high heat. Add shallot and garlic and sauté for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and sprinkle with salt, pepper, and crushed red pepper flakes. Cook until the shrimp are pink on both sides and no longer opaque.

Add the chicken stock, wine, lemon zest, and lemon juice. Let cook for a minute or two to allow the sauce to boil down a bit. Remove from heat.

Stir in the cooked pasta, adjust seasoning, and serve immediately topped with the parsley and Parmesan cheese.

Lessons I have learned about cooking pasta: Perfectly cooked pasta is actually one of the most important parts of this or any other pasta dish. (And please don’t let the time directions on the pasta package be your only guide for cooking pasta to the al dente stage. Biting into the pasta is still the best way to tell if your pasta is done to your liking.)

So stir your lightly boiling pasta frequently and taste often. Then drain immediately and add the still hot pasta to your sauce. Or for cold pasta dishes, pour the pasta into a colander and run cold tap water over the colander until every bit of the pasta is cooled. Then let the pasta drain and use it immediately or refrigerate until needed.

When your dish calls for hot pasta: Never make your al dente pasta (or molto al dente pasta if your pasta dish is not going to be served almost immediately) sit in its cooking water or having been drained, sit in a colander while you finish your sauce. If anything, make the sauce wait for the pasta to become al dente. Then quickly drain the perfectly cooked pasta and add it to your sauce. Or do like I do, and lift the pasta out of the cooking water with a fine meshed strainer or pair of tongs and transfer it directly to the sauce. Also, don’t forget to save at least a cup of the pasta water. You might need some of the starchy water to thin your sauce to desired thickness.  

When your dish calls for cooled pasta: (like for a pasta salad)

As soon as your pasta is perfectly cooked, pour it into a colander in your sink. Turn on the cold water, and let it flow until all of the pasta is cool to the touch. Then either refrigerate the cooked pasta or use it immediately in whatever dish you are preparing.