Recipe Flash: Shrimp Angel Hair

Posted by on Wednesday Oct 13th, 2010 | Print

TOP 5 FALL PASTAS: Inside-Out Squash Ravioli; Baked Orzo Ratatouille; Butternut Squash Mac and Cheese; Crispy Carbonara with Dandelion Greens and Pecorino; Spinach Fettucine with Mushroom Bolognese

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


**Recipe**

Shrimp Angel Hair with Three Herb Dressing
Makes 4 servings

Ingredients
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.

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  • http://www.vanessauttaro.com Vanessa

    I’ve craved pasta two nights in a row, now. This recipe looks delightful! I might have to make the three nights in a row… ;)

  • Frankie

    That last photo is incredibly drool-inducing. I love the idea of adding a little mint.

  • tori

    umm, can i say “yummm” this will be made this week! Thanks for the dish …

  • Anonymous

    Yum, now I want shrimp :)

    x
    Nicole
    http://nicolefranzen.blogspot.com/

  • http://www.cookwithabook.blogspot.com Ashley E

    Love the pictures. The shrimp looks fantastic! New follower and loving it already!

  • Debbie

    This looks a wonderfully simple & tasty recipe. I will use banana prawns from North Queensland for a fresh addition.

  • T Ghias M

    That looks tastey and sophisticated at the same time. I am going to have something new to make when kids come home.

  • http://www.lunabaking.blogspot.com Lupe

    Omg this looks delicious!! I have to try it out and add it to my arsenal :)

    http://www.lunabaking.blogspot.com

  • David L Macaulay

    After making macaroni cheese because I was too lazy to cook, it’s disconcerting to see this. Looks so good I’ll have to try the recipe

  • gina

    new to your blog and it has quickly become a new favorite! i can’t wait to get started on some of these yummy sounding fall favorites!!

    gi.

  • The Locksmith

    OMG! I’m so making that for dinner! Looks amazing!

  • http://dlytfullife.blogspot.com/ Newlywed Wife

    This is the second recipe I have peeked at! I’d like to try these sometime:) Thanks for sharing!

  • Malalutzhuw

    entar aku bleh nyobakkan??

  • Keton06

    I had to be given CPR because i inhaled a fistful of herbs…

  • Jessicaslorah

    Made this tonight and loved it. We put extra lemon and sprinkled parmesan cheese over it. Everyone enjoyed it. 

    • http://www.biggirlssmallkitchen.com/ BGSK

      so glad you liked it Jessica! It’s such a great summer pasta dish. xo

  • Ray

    Tried this, and there is too much lemon and basil and mint. Otherwise yummy.