So I had the thought that I would get back on track this year and blog every day, like when I first started, or at the very least, more often. Now while I’m doing things from Pinterest, I’m failing to blog. Bad Stevie, bad!
Our pantry is a little light until payday, so we’re playing the game of what do we have and what can I make with it.
I found this simple recipe on Pinterest, where else, and I had everything I needed.
All you need for this is:
•1 lb raw shrimp, peeled, deveined and tails removed (I had this buried in my freezer)
•3 cloves garlic, minced – divided (I still have a ton of pre-minced garlic from when we made our own)
•1 tablespoon lemon zest (I used a splash of lemon juice as I have no lemons to zest)
•1 tablespoon vegetable oil (this is a staple for us)
•3 tablespoons butter (as is butter)
•1 tablespoon basil, chopped fine (I usually have basil in my spice cabinet, sorry not fresh stuff)
•4 oz dry linguine (I used spaghetti and we always have pasta because I’m married to an Italian)
•Grated parmesan (again, married to an Italian)
Start by putting your poor naked shrimp in a bowl with the oil, lemon zest and 1 tsp of garlic. Stir it up and let it sit while you make your pasta.
The directions said to cook one minute less than normal, but I went into default mode and cooked it like normal. Don’t just drain all of your pasta water, save 1/4 cup to 1/2 cup of the water. You’ll need it later!
Throw your butter into a large skillet with the rest of your garlic, and let the butter melt. Once it’s starting to smell delicious, add your shrimp, marinade and all, to the skillet and cook until the shrimp starts to change color. Add your basil and stir it all until well mixed.
Add your drained noodles to the shrimp skillet and mix it all together. Remember the water you saved from the noodles? Start by adding 1/4 cup of the water to your pasta. You want a kind of sauce to form from the butter. Sticky pasta is no good!
Add a little water as needed, but don’t go overboard.
The whole family loved this dish. I needed to add a little salt and pepper to taste, but it was so good, we’ll definitely be having it again!