This is one of my go-to meals to make when I want a dinner that is delicious yet quick and easy to make.
20-24 uncooked white shrimp (either fresh or frozen)
2 cloves of garlic (or 2 tsp of minced garlic)
1 tbsp butter
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup white wine
This will make a meal for two, just double (triple? quadruple?) the recipe if you need to feed more.
Defrost (if needed) your shrimp by putting them in a colander under cold running water. Once they are thawed, remove the shells and veins. Put in a bowl and sprinkle with seasoning. Tony Chachere’s is best, but if you don’t have that you can use seasoning salt or a combination of salt and chilli powder. Keep in the fridge until you need them.
Start boiling salted water for the pasta.
Dice up the shallot and mince the garlic if you’re not a cheater like me who buys it pre-minced.
Grate some Parmesan.
Add butter, olive oil, and lemon juice to a pan over medium heat until everything is combined, then add the white wine.
Start cooking your pasta. Don’t look at my dirty stove top.
Add the shallots and garlic to the pan and cook.
Cook until the shallots are translucent.
Add the shrimp to the pan and turn the heat to low. Add another dash of seasoning and some pepper. Maybe a sprinkling of parmesan too.
Cook until the bottom sides of the shrimp turn pink (about 2 minutes) and then turn them over and cook for about another minute.
By this time your pasta should be cooked. Drain it and add it back to the pasta pot. Take a few spoonfuls of the lovely sauce the shrimp has been cooking in and mix it into the pasta until it is coated.
Serve out the pasta and top with shrimp and sauce.
Top with parmesan.
- 20-24 uncooked white shrimp (either fresh or frozen)
- 1 shallot
- 2 cloves of garlic, minced
- 1 tbsp butter
- 2 tbsp olive oil
- 2 tbsp lemon juice
- ¼ cup white wine
- Parmesan cheese
- Creole seasoning
- Clean shrimp and season with creole spice
- Boil and salt the pasta water
- Dice up shallot and mince garlic
- Add butter, olive oil, lemon juice and wine to a pan over medium heat
- Add the shallot and garlic and cook until translucent
- Put the pasta on
- Add shrimp to pan and cook on low heat
- Season with salt, pepper and a bit of grated parmesan
- After about 2 minutes, flip the shrimp and cook for another minute until pink
- Drain the cooked pasta and place back in the pot
- Add a few spoonfuls of the sauce from the shrimp and coat the pasta
- Serve out the pasta and top with the shrimp
- Add parmesan and oregano on top