Thursday, August 2, 2012

Roasted Shrimp and Lemon Cream Pasta

Part of the 'husband is out of town and the child and I love seafood so try to eat it every day the man is gone' plan that Connor and I have is tonight's roasted shrimp with lemon cream pasta.  We've had salmon twice and a steak once (his addition which he cooked beautifully I might add)  I had shrimp and was hot and tired so needed some great idea to feed us something with a different flavor profile.  Oh look how chef-y I got there.  I really just wanted something fresh and light and hot and seafood-y.  I love all the parts of this dish individually and couldn't see why it wouldn't work nicely as a team.  I threw it together, in my head, almost as quickly as I threw it together in my kitchen.  

Roast Shrimp and Lemon Pasta
This is another one of my non-recipes.  The amounts are approximate, feel free to up or down any of the ingredients in any combination.  I thought it came out beautifully so you really should try my version first. *grin* 

Crank the oven to 450, put on a pot of water to boil. 
Break half a pack of angel hair (I like Barilla) into thirds.  I like it short for this.  Cook the pasta for 4 minutes, while it's cooking, toss the shrimp *recipe below* in the oven for 8 minutes. 

Save at least a cup of the pasta water and drain it when it's al dente.  Toss it back in the hot sauce pan and add the zest and juice of 1 lemon, a glug of heavy cream, salt and extra black pepper and some of the pasta water to make it saucy, add more pasta water if it tightens up too much.  It's a very light sauce.  Toss the pasta around in the sauce until it's mostly absorbed. 

By this time, the shrimp are cooked, remove them from the oven and add them and all the crunchy topping goodness to the pasta and toss quickly.  

Serve in gigantic bowls with fresh parsley and slivered green onions. 

TO make the shrimp: 

In a small bowl combine: 
handful of Panko bread crumbs
zest of 1 lemon
juice of 1 lemon
salt and pepper
1 tablespoon of softened butter
healthy drizzle of olive oil
*grated Parmesan cheese if you have it, I didn't use it this time*

combine the mixture with your fingertips until it's crumbly and sandy.  It looks like couscous but it's not.

Combine the crumb topping with fresh shrimp, lightly, there's no packing it all together here.  Just toss it lightly and evenly together.  These are 31-40's which were on sale at HEB this week for $5/lb.  This is 1/2 lb.  Do a light drizzle of olive oil and throw them into the hot oven, top third, for 8 minutes.  Feel free to get in there and 'shush' them around if you truly feel the need to be involved.  I didn't this time, I was on the phone arguing with my cable company about my email not working.  45 minutes on hold, seriously? 
Enough about my crisis, back to the shrimp.  In 7-8 minutes you'll see some soft bits and some crunchy bits.  The shrimp is cooked through, do not overcook this!  I could eat it with a serving spoon just like this BUT
Toss the shrimp and topping into the pasta.  Again use a little pasta water if it gets too tight on you.  
Serve it up in big bowls

This is one of those quick and easy, throw it together when you walk in the door, type meals. It made enough for a big bowl each and one bowl leftover which I am sure kiddo will have for breakfast.  

I love the crunch the addition of the topping adds.  I have had pasta with breadcrumbs before but this is lovely combined through.  If there's breadcrumbs left on the tray be sure to use them sprinkled on the pasta.  It's soft and crunchy and creamy and tart and sweet.  It's an all points dish for sure.

It should be added to your own list of 'go to' meals.  I see us having this again in the very near future. 


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