Join Date: Jan 2001
Location: Katy, Texas (Houston)
Likes Earned: 22
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Garlic Shrimp Pasta
1 lb. peeled, raw shrimp (medium size)
2 tbsp olive oil
3 cloves pressed garlic
1/4 cup green onions
2 tbsp white cooking wine
1 tbsp fresh, chopped basil
1/2 red bell pepper (medium size with seeds removed)
1/2 chopped white onion (medium size)
2 cups cubed zucchini
1/4 cup grated Parmesan cheese
Dash of freshly ground pepper
3 Roma tomatoes, sliced
10 oz. angel hair pasta
Peel, clean, and rinse the shrimp. This will be the bulk of your prep time. Set aside in a cool spot. Prepare all vegetables and other ingredients (because the shrimp will cook so fast, you'll want to have things ready). Begin boiling water for pasta in a separate sauce pan. In a wok, heat olive oil on medium/high. Lightly saute garlic and green onion then add shrimp to hot pan. As shrimp cooks, add cooking wine and basil. Before shrimp has completely cooked, move shrimp to sides of wok. Add red pepper, onion, and zucchini. (If needed, add a few tbsp of water.) Cover for no longer than 4 or 5 minutes (depending on cooking temperature). Add pasta to boiling water. Check under lid. Veggies should be close to steamed. Mix shrimp in with vegetables and replace cover. Watch this carefully, making sure shrimp does not over cook, or it will be tough. If you prefer your vegetables more cooked, put them in before the shrimp with a little water. You'll loose some flavor, but you can control completion time better. When shrimp is done and vegetables are to your liking, turn off burner and uncover. Toss with cheese, pepper
and tomato slices. Serve over 1/2 cup of pasta.
Makes 5 1-cup servings over pasta.
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