Thursday, October 21, 2010

Easy Spicy Garlic Shrimp

After getting back from the airport around midnight Saturday night, my jet-lagged body woke up bright and early on Sunday. Productivity - 1 point. Body- 0. After brunch with my good friend Jenna, I made a halfhearted stop at the grocery store. I knew I needed everything, but I really didn't feel like getting anything. I like to sit down and pick out my recipes for the week and put together a grocery list, organized by section of the store (so that I don't forget things).

I loveee these notepads!

Without this list, I didn't want to get too many things. I stuck to the essentials: milk, cereal, pumpkin (aka pumpkin bread/muffins/something coming soon!), soup and chicken. As I passed by the seafood counter I noticed shrimp were on sale. They needed to be shelled and de-veined, so I kept walking. I thought about the delicious shrimp things I could make since I was on my own for dinner and the bf does not like shrimp. I thought, "It can't be that hard!" I made a second pass and this time they made it in my cart- hooray! :)

Once I got home, I found this video on how to peel and de-vein shrimp. It took me about 15 minutes to do the amount I got (about 1/2 lb). No prob! :) The rest of the meal was so quick and easy to prepare. I didn't use a recipe, but after browsing a few shrimp pasta recipes, I knew what I wanted to include. Feel free to adjust seasonings to your taste. This would be great with a little more garlic butter sauce and veggies too.

Here is my first shrimp, before it was shelled/de-veined. I tried to take more pictures of the process, but shrimpy fingers do not work well with the iphone. Also, I did not do the prettiest job. Oh well!

I apologize for my limited, poor-quality photos. My camera has been in the shop, and I did not have G's camera handy. My iphone camera does not do it justice, but its still yummy!

M's Easy Spicy Garlic Shrimp
  • 1/2 - 1 lb shrimp, shelled and de-veined. (I don't remember how much I bought, but it was enough for 2)
  • enough whole wheat linguine for 2
  • 5 garlic cloves, chopped
  • 2-3 TBSP butter
  • salt and pepper to taste
  • 1 tsp Italian seasoning
  • 1-3 tsp red pepper flakes, depending on how much kick you like
  • fresh Parmesan

Heat water and EVOO to boil in large pot. Once boiling, add pasta.

Heat large skillet over medium heat. Melt butter. Add garlic and cook for 1 minute.

Add shrimp. Cover with seasonings and sprinkle with salt and pepper. Cook until no longer translucent, stirring to cook evenly.

Drain cooked pasta and add to skillet, tossing to mix.

Serve and top with Parmesan. Bon Appetit!


  1. Yummmm, well no, actually I don't like shrimp. But I'm sure it was good. :-)

  2. I may try this next time I buy shrimp


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