Thursday, October 25, 2007

Shrimp and pasta

Good dish, but enough with the vegan pasta (see previous day's post). It's not that it's bad, because it's really not, but the thin noodles don't lend themselves to veganism as much as the wider ones do. It's not clear in the picture, but they kind of stick together. Nonetheless, it was good bowl of noodles.

- Shrimp, completely peeled (I can't think of any good reason to leave the tail shell on.)
- Pasta (Drained and ready to go.)
- Garlic, diced
- Tomato, diced
- Parsley, chopped
- Olive oil
- White wine
- Salt and pepper
- Heat a pan and add olive oil
- When hot add salt and peppered shrimp
- When each side of the shrimp is lightly seared turn off heat and add garlic (This is good to do while the pasta water is coming to a boil.)
- Add diced tomato with some salt and pepper and turn the heat up
- When pan is hot again add wine and cook it down a bit
- Add pasta and parsley to the pan and stir well
- When it's as you like it, serve

It's a quick weekday meal. When the parsley, garlic, and tomato are prepped on the cutting board you get a good sense of why the Italian flag looks like it does.

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