Other than flavor, the one thing I really like about shrimp for dinner is that it’s a very fast cook. Literally, two, maybe three minutes. Today I’m paring that with fresh, homemade pasta so I timed myself to see how long the whole process would take, including making the pasta. Surprisingly, the pasta only took me 10 minutes to make so the net timing on this dish is right at 20 minutes. Not bad for a delicious weeknight meal, huh? It would have taken me that long to boil the water and make fettuccini from a package. Paired with what I consider to be a caprese salad on top, this dish is full of flavor.
Shrimp Caprese Fettucini
1/2 pound shrimp, cleaned and deveined
4 cloves garlic, minced
4 tablespoons butter
4 tablespoons olive or grapeseed oil
2 teaspoons plus a sprinkle of salt
2 1/2 cups water
1/2 cup milk
2 ounces chardonnay
1 batch fresh pasta *
1 roma tomato, diced
1/2 cup fresh chopped basil
1/2 cup shredded mozzarella cheese
Preaheat large sautee pan to medium heat. Put oil, butter and garlic in pan and sprinkle with a little salt. Cook 1 1/2 minutes. Add in wine, water, milk and salt and turn heat up to medium high. Bring to a boil. Add in shrimp and fresh, uncooked pasta. Cook until pasta absorbs the liquid and shrimp are cooked (about 3 minutes). Test your pasta. If too al dente, add a little more liquid and cook a minute or so longer. When done, place mixture on a large platter and top with mozzarella, tomato and fresh basil. Serve family style.
*If not using fresh pasta, use angel hair pasta as it cooks quickly.
This looks so good – my hubby would love it (he’s a big shrimp eater)!
It’s simple, I know, but yummy! My daughter loves “shrimp and pasta” so we have it a lot. A little shrimp goes a long way too so I don’t have to serve hunks of meat. Shrimp is one of my favorite mid week meals because it cooks so quick too. I keep meaning to try your cinnamon swirl bread. I know the first batch will be eaten hot with butter but I have high hopes that one day it can be french toast!