Lemon-Garlic Shrimp Pasta

Lately, I've been modifying recipes to suit my mood. I know that seems so obvious, but it wasn't very long ago that I was completely unwilling to make a recipe without a measuring cup and measuring spoons at the ready. The only time my new found flexibility becomes a problem now is when I'm intending to blog about a recipe later.

On the other hand, when you're making pasta, concrete measurements don't seem to be that important, at least not to me. "A splash" of something is specific enough for me. I'm hoping you feel the same way, because I adapted G. Garvin's Super Simple Garlic Shrimp into Lemon-Garlic Shrimp Pasta, and you know what? I didn't measure a thing. Luckily, G. Garvin did, so I can still provide precise measurements for what he did. My contributions? Not so much (other than the pasta).




Lemon-Garlic Shrimp Pasta
Adapted from Make It Super Simple with G. Garvin
Serves 4

1.5 lbs. fresh (raw) shrimp
Salt and pepper
1/4 c olive oil
4 cloves garlic, minced
Crushed red pepper
3/4 c white wine
2 tsp lemon juice
1 lb. spaghetti or other "stringy" noodle
Chopped fresh parsley
Heavy cream (35% m.f.)
Freshly grated Parmigiano Reggiano

1. Clean shrimp, peel and devein. Season with salt and pepper.

2. Meanwhile, cook pasta according to package directions. When done, drain and set aside.

3. In a large frying pan, heat olive oil over medium heat. Add garlic and crushed red pepper to hot oil. Saute just until garlic is beginning to brown. Add shrimp. Cook, stirring constantly, for 3-5 minutes or until shrimp is done (orange in colour).

4. Reduce heat to low. Stir in wine and lemon juice. Simmer until slightly thickened, about 3-5 minutes. Add a splash of heavy cream to taste--about 1/4 cup, in my case. Add cooked, drained pasta and stir to combine. Continue to heat on low until heated through. Sprinkle grated Parmigiano Reggiano over pasta to taste. Add extra salt and pepper to taste if desired.

5. Serve immediately, with extra Parmigiano Reggiano on top to taste.