This past weekend in New York was a kickback to summer, and while, after a long bike ride upstate on Saturday, and a trip to Orchard Beach in the Bronx on Sunday, my body felt light and (jacket) free, my stomach was a little bit confused.
Like Cara, my appetite has happily returned to hibernation mode–meaning, for me, carbs, the effects of which can easily be hidden by jackets and sweaters. But this weekend I found myself reverting to a late-summer pasta state of being. I started craving this fresh, no-fuss shrimp angel hair. The beauty of this dish in summertime is that angel hair only takes 4 minutes to cook and shrimp only two. Fresh herbs can be snipped straight from the garden, and voila, dinner is served.
But there’s really no reason this dish should be taken off the shelf as leaves turn shades of crimson and gourds grow ghoulier. It may not make my top 5 list for fall, but that’s only because it’s a A-lister year round.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
1 pound angel hair or capellini
1/4 cup olive oil, divided
1 pound large shrimp, peeled and deveined
2 garlic cloves, sliced
1/2 cup chopped mint
3/4 cup chopped chives
1/2 cup chopped basil
1/4 cup lemon juice
2 teaspoons salt
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and set aside in a large bowl. Toss with 2 tablespoons of olive oil.
In a large skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and the garlic. Saute the shrimp until they are pink on both sides, about 2 or 3 minutes. Add the pasta to the skillet along with the herbs, lemon juice, and salt. Toss to coat.
Serve the pasta straight from the pan.