From Rachel Ray 365: No Repeats
Prep: 20 Minutes | Cook: 10 Minutes | Makes: 4 Servings
1 lb thin spaghetti
1 lb small shrimp, deveined and peeled with tails removed
2 tsp lemon zest plus the juice of 1/4 lemon
1/4 C extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on an angle
1/4 C white vermouth or 1/3 C dry white wine
2 handfuls fresh flat-leaf parsley, shopped
20 fresh basil leaves, torn and shredded
Coarse clack pepper
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
Heat a large nonstick skillet over medium to medium high heat. Season the shrimp with the lemon zest, lemon juice and a little salt. Add the extra-virgin olive oil to the hot pan and then add the shrimp. Cook for one minute, then add the garlic, tomatoes and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth and the herbs. Turn off the heat. drain the pasta well and add to the sauce. Toss and combine the sauce with pasta and season with salt and pepper.
I followed the recipe up until the part it called for two handfuls of parsley and 20 fresh basil leaves. I used a tablespoon of dried parsley from my spice rack and omitted the basil altogether. Somehow I missed basil on the ingredient list. FAIL When I went to grab some dried basil from the spice rack, I realized I was out of it. FAIL again It was a bit of a bummer. At the last minute, I grabbed the crushed red pepper and gave the container a shake or two into the sauce.
So I want to talk about shrimp. When I was buying mine, the grocery didn’t have any uncooked and deveined — so I had to do it myself. I started by peeling all the shrimp, then took a paring knife and deveined. (De pooped more like it.) If you’ve never done it before, it’s really not that hard. I made a video. (Below)
As for the dish, even with my omissions, it was delish!