If you like fresh shrimp as well as ginger and garlic as spices, this is a delicious way to combine them in one delectable dish. It demonstrates how the multiplier effect works in the kitchen for an amazing dining experience, especially when combined with a crisp white wine.
Serves 2 as a main course.
Preparation time: 30 minutes.
Ingredients
1 lb. shrimp, peeled and deveined
3 cloves garlic, minced
2” piece of fresh ginger, peeled and minced
Approx. ½ cup extra virgin olive oil for marinade plus 1 Tbsp for sauteing
Pinch of red pepper flakes
Salt and pepper to taste
½ lb. angel hair pasta
½ cup chopped fresh parsley
3 Tbsp unsalted butter
Preparation
- Peel and devein the shrimp. Peel and mince ginger and garlic. Mince parsley separately.
- Place the shrimp in a large bowl with enough olive oil to thoroughly coat, about ½ cup. Add the pepper flakes, minced garlic and ginger, and salt and pepper. Let marinate for 15 minutes.
- Meanwhile, put a large pot of salted water on to boil.
- Heat 1 Tbsp olive oil in a large sauté pan over medium heat. Add the shrimp and marinade mix to the pan and sauté just until the shrimp turns pink and begins to curl.
- Add 1 Tbsp butter and the parsley; stir until the butter melts. Remove from heat.
- Add the pasta to the boiling water and cook for 2-3 minutes or just until al dente.
- Using tongs, transfer the pasta to the cooked shrimp, allowing some of the pasta water to also be added. Stir in remaining butter and return to heat for about one minute or until just heated through.
- Serve immediately.
— Created by David Matthews for Connect
