I like to cook, I really, really like to cook. I find that putting together a dish that looks and tastes great is almost (and I did say almost) as satisfying as finishing that great sweater.
Earlier this week I put together a shrimp dish that hit the spot both in taste and eye appeal. This recipe is for two but can be easily expanded to feed more. I hope that you enjoy it as much as I did and we will be back to either knitting or crocheting next week with a neck warmer to match last week’s cable hat pattern.
Ingredients for main dish:
Shrimp, fresh or frozen, about 250g or ½ pound or more if you love shrimp as I do.
One zucchini, cubed
Four small tomatoes, cut into wedges
One clove of garlic, chopped
¾ cup of cream or whole milk
1 Tbsp of butter
¼ cup of mixed chopped herbs (I used parsley, basil and sorrel)
Pepper to taste
½ cup grated parmesan cheese (fresh is best)
Fettuccini for two
Marinade for shrimp:
¼ cup olive oil
2 Tbsp lemon juice
¼ tsp ground ginger
¼ tsp garlic powder
¼ tsp chili flakes
Mix all of these in a sealable food bag or container. Add the fresh or thawed shrimps and refrigerate for a couple of hours.
For the main dish, start with bringing a pot of water to the boil for the pasta. Start the pasta cooking. In a sauté pan over medium high heat, melt the butter and cook the zucchini until it just starts to soften. Add the chopped garlic and stir it to release the fragrance. Start heating a second pan for the shrimp. Add the tomatoes to the zucchini and stir. When the tomatoes are hot, pour in the cream, stir it quickly and then add one half of the cheese. Turn down the heat to low. Place the shrimp, without the marinade in the waiting hot pan and cook until done, turning half way through. This should only take a couple of minutes, don’t overcook.
Drain the pasta and, dividing in half, serve on two plates, top with the sauce and the rest of the cheese. Serve the shrimp over the pasta sauce and serve.