|I loves me some scrimp!
My friend Scott McNair owns a company called Ballast Point Marine, a shrimping operation in Jasper County, South Carolina. It’s a small-batch, organically-minded shrimp farm and Scott produces absolutely delicious small to medium shrimp, tender and sweet and flavorful. I was just in his neck o’ the woods, and I shipped a box westward so I could have some of his great shrimp in my own home.
Last night I put together a simple and delicious pasta with his shrimp, some fresh spaghetti, a bit of wine, and a touch of cream. It was perfect and easy to make. Give it a try.
1 pound medium shrimp, peeled and deveined
1 large garlic clove, minced
juice of half a small lemon
pasta (spaghetti or linguine or tagliatelle) for four people, see note below
1/2 cup minced flat-leaf parsley
A note on pasta: I used fresh pasta and allowed about 3 oz of pasta per person. I cooked it in salted boiling water for 3 minutes and dropped it into the saute pan directly from the water. If you choose to use a dry linguini or spaghetti, follow the package directions and adjust your individual quantity based on their recommendations.
Melt butter and heat oil together in a saute pan over medium-high heat. Add shrimp, garlic, and shallots and cook, stirring often, for several minutes or until shrimp are cooked about 80%. They’re going to look undercooked and translucent in areas. Season well with salt and pepper. Turn heat to high and add wine. Cook another two minutes or until the sharpness of the alcohol dissipates. Now add lemon juice.
Cook pasta until al dente according to package directions and drain. Put hot pasta over shrimp in pan. Add cream and parsley and toss pasta well to coat evenly. Taste and season with salt and pepper. Remove from pan and put into a serving bowl. Eat immediately!
I served this pasta with a caprese salad and some simply cooked green beans. A little hot crusty bread wouldn’t be a bad addition. Hope you like it!