This recipe is for my beautiful, sweet and caring friend Tiffany. I promised her a seafood dish today (since it is Friday during Lent, you know) and this is one of my favorites. It is pretty light and boasts a little springtime flavor. The shrimp I purchase are labeled ‘jumbo’ and only about 12-15 shrimp make up one pound. This is a lighter dish that uses butter, oil, wine and chicken stock as the base for the ‘sauce’. Serve with a white wine of your choice and a light green salad. I hope you make this for your man soonTiff, I’ll be asking him about it next time we get together!
I’ll offer a big thanks to my cousin Isaac who came over and took photos with me today. It certainly is interesting when you don’t have to handle a camera and THEN cook at the same time. Thanks bud!
On with the recipe… some step by step photos for you, *full recipe at the end of the post.
Get the water for your pasta heating on high over at your stovetop. Salt that water or else you’re in for a spankin’! Flavor baby, flavor.
First off, we’ll do some chopping… oh, and here’s the ingredient lineup!
Of 1 shallot. Finely chopped, please.
Now 4 cloves of garlic. I hate chopping garlic and happen to enjoy big chunks of it in this dish, sometimes I slice it… you’ll see when I’m putting it into the skillet later.
Now, chop the parsley we’ll be using at the end of cooking.
Season the shrimp with salt and pepper.
Snap the tops off of the green beans… thanks to my Mom and daughter– that job got done fast!
Now, let’s get over to the stove… drop the pasta into the boiling water. Set your timer, don’t overcook!
Add butter, olive oil and crushed red pepper to a medium high heat skillet (my medium high is super hot!) Think 7.5-8/10 on your electric range.
Add shallot and sauté for 1 minute.
Add garlic. (See how I sliced some. Yum.)
Add chicken stock.
Simmer away for about 2 minutes, so the mixture reduces a little bit.
Add beans and shrimp and cook until shrimp is pink and beans are tender yet crisp.
Add a little citrus juice (I only had lime, you should use lemon if you have it).
Add pasta, stir together.
Season with salt and pepper.
Add parsley and stir a bit.
Serve with a garnish of freshly grated parmesan and additional parsley.
On a side note… guess who has a birthday soon that we are celebrating this weekend? T-Money, T$, Tanna, Bananas, BooBoo, etc. I can’t wait to make her a fancy version of her “Banana Cake“. Below is a picture from her wedding. Isn’t it sweet?
Light Shrimp Pasta with Green Beans
By Cristen www.foodandswine.com
1 lb. linguine, prepared according to package instructions, al dente
4 TBSP Butter
1/4 C olive oil
1/2 tsp crushed red pepper flakes *optional
1 shallot, chopped
4 cloves of garlic, sliced or minced
1/2 C white wine
1 C chicken stock
The juice of 1/2 a lemon
2 lbs. shrimp, peeled, deveined (raw and may be frozen)
1 lb green beans, tops removed (you can certainly add more here, to your tastes)
1/3 C chopped parsley (fresh)
Freshly grated parmesan cheese
Prepare linguini in a large stock pot. In a large skillet over medium high-high (7.5-8/10) heat add butter, olive oil and red pepper. Add shallot, sauté for 1 minute. Add garlic, wine and chicken stock. Boil this mixture for 2 minutes until it is slightly reduced. Add shrimp and green beans, stir constantly until shrimp is pink and green beans are tender crisp. (3-5 minutes) Strain pasta from water, place on top of shrimp and beans, stir to combine. Sprinkle with parsley. Serve immediately, garnish with freshly grated parmesan cheese and additional lemon slices, if desired. *To loosen “sauce”, add pasta water accordingly. This is intended to be a lightly dressed pasta.