You'll find that this is a quick and easy meal to get ready on a weekday night. You can prepa dn cook the Shrimp while you're cooking the past to it won't take long at all to cook a glorious meal.
This was my first recipe using my new Seafood Blend. It was terrific, with a little bit of heat, and the brightness of the lemon shining through the whole dish. The garlic was cooked enough to lose it's real sharp taste, and all of the flavors blended together real well.
Whenever I cook new, or old recipes, I'm looking for ways to tweak it to make it better. Not having blackened shrimp with my new Seasoning Blend, I expected many "notes" on the flavors. I was really surprised when we couldn't come up with anything to change. It was the perfect blend of spices and flavors.
I really like using large shrimp for a recipe like this so they won't get lost within the pasta. You could use smaller ones, but the visual effect won't be the same.
This will serve 4 as a main course, and 8 as an appetizer.
And yeah, I'm actually using Extra Virgin Olive Oil in this recipe. Usually I'm using vegetable oil due to the fact that it doesn't impart any flavor to whatever I'm cooking. But, in this case, I wanted that flavor to enhance the dish.
1. Peel and clean the shrimp, then set in a bowl. Add the blacken and mix well.
2. Boil the water for the pasta, using 4 quarts water per 1 pound pasta. When the water is boiling, add about 1 tablespoon of oil (the oil will limit some of the foaming), 2 tablespoons Kosher Salt, and add the pasta.
3. While the pasta is cooking Grate the garlic, and place in a small pan with 1/4 cup olive oil. Cook on low heat until the garlic is soft, and fragrant. By doing this, you're infusing the oil with the garlic flavor, and cooking out the sharp bite of the garlic. Cook about 5 minutes, then turn off the heat and leave it alone.
4. When the pasta is about 1/2 done, start cooking the shrimp.
Melt 2 tablespoons butter along with 2 tablespoons of olive oil in a large fry pan. Cook the shrimp, about 1/2 at a time, in a single layer, over high heat, just until the begin to turn pink, about 2 minutes on the first side, and 1 minutes on the second side. Place the first batch in a bowl large enough to hold all of the finished product. Cook the rest of the shrimp the same way, adding more butter and oil as needed.
5. When the pasta is done, drain it and place it in the bowl, add the garlic and oil, and mix up well. Dump the last batch of shrimp into the bowl along with the pan drippings and mix well. If the pasta doesn't seem "wet" enough, you could add a little more olive oil at this time.
6. Plate it and serve with a simple salad, and a light, oil and vinegar dressing.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
If you end up with any leftovers, they can easily be reheated for lunch the next day, by placing it into t small pot with a tablespoon, or two of water. Cook on low heat, until it's warmed up. Don't overcook it, because the shrimp will become tough and rubbery.
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By Cap'n Ron
