Easy Shrimp Pasta
Frozen shrimp is easier to find (and less expensive) in my part of North Carolina but use fresh if you prefer.
Got a hungry crowd to feed? Use the whole box of pasta but don’t worry about adding more shrimp. You’ll have plenty! Just drizzle an extra 1/4 cup of extra virgin olive oil on at the end plus a bonus sprinkle of salt and stir.
Ingredients
1/2 pound spaghetti
1 tablespoon kosher salt
12-ounce bag of frozen large or extra-large shrimp (follow package instructions for thawing), with peels removed
1/4 cup butter (half a stick)
2 teaspoons extra virgin olive oil
4 cloves of garlic, minced
10 cherry tomatoes, quartered
1 teaspoon salt
1/2 teaspoon pepper
juice of one lemon
Instructions
Bring a large pot of water to a boil. Add spaghetti and kosher salt. Cook for 2 minutes LESS than the instructions on the box.
Meanwhile, put a large skillet over medium heat and melt the butter. Add oil and garlic. Cook for about 30 seconds.
Add tomatoes and stir. Cook about 1 minute.
Add shrimp, stirring often, cooking about 3-5 minutes until pink and curled.
Sprinkle salt and pepper on top, and stir.
When pasta is ready, drain and transfer to the skillet. Stir well to coat each noodle with the garlicky butter.
Squeeze a lemon over the top and finish with a handful of fresh herbs. Toss and serve.
Find it online: https://foodlets.com/2019/04/16/easy-shrimp-pasta/
