Ok, remember how Matt had a union meeting, but it got postponed? Well, it got postponed to last Monday, so I decided to make something else he doesn’t eat, namely shrimp. Well, guess what. I hadn’t even gotten started when he walked in, again. This time, unlike last time, he wasn’t about to take one for the team and eat what I had made with his absence in mind. He got a burger from the pizza place on the corner (Joseph’s, and it’s fantastic, so don’t think he was settling or anything), which is what he would have done anyway had he come home late after the meeting. He told me I should go ahead and make my thing, because the shrimp would go bad otherwise, and I was inclined to agree with him. So I made it, and it was good, and I don’t eat seafood nearly ever anymore. I didn’t even have sushi when I was back in Vancouver this last time.
This recipe is from Dine and Dish, which I love, obviously. I eighthed the recipe since it was only for me and not for a whole big family. Kristen of Dine and Dish added mushrooms; while I love mushrooms and they’re another thing Matt won’t eat, I can’t buy loose mushrooms at our grocery store! I have to buy a little container of them, and unless I get to make food for myself several times in a brief interval, I never get to use them up before they go bad. Besides, in eighthing the recipe, I’d have wound up with, like… 2 mushrooms. So not really worth it.
Garlic-Shrimp Pasta for One
I didn’t want to be a loser who asked the fish counter guy for 1/8 lb of shrimp, so I asked for something under 1/4 lb. and decided I’d just live with the fact that I had excess shrimp. Leftovers!
1 portion pasta
1 clove garlic, minced
1 tbsp butter
a splash of olive oil
a wee shake of cayenne
(all to taste)
Devein and de-tail your shrimp.
Cook the pasta in boiling salted water – NOT with oil in the pasta water, though, since that keeps the sauce from adhering to the pasta. I know in the recipe I linked to, she says she always cooks with some oil in the water, but don’t. Make sure to reserve a bit of the pasta water for the sauce.
While the pasta is cooking, wash the shrimp.
Melt the butter in a pan and throw the shrimp into it.
Cook the shrimp until it’s just starting to go pink and curl.
Throw in the garlic and cook for another 5 – 7 minutes, stirring occasionally.
Add the cooked pasta into the pan with the shrimp and garlic.
Toss with the shrimp, garlic, and seasonings.
Now just finish it off with pasta water, adding a little bit at a time until it is just past dry but before it is sitting in a puddle.