“I think somebody should come up with a way to breed a very large shrimp.  That way, you could ride him, then after you camped at night, you could eat him.  How about it, science?” -Jack Handey, the endlessly quotable creator of Saturday Night Live‘s “Deep Thoughts“

I’ve been beyond busy recently.  Working, going to school at night, weekly cello lessons, moving into a new home and setting it up, maintaining a website, chasing after doggies, and AUGHHH – sometimes you’ve gotta just stop what you’re doing, eat a decent meal, and knock back a drink.  This evening was set aside for relaxation, but of course I managed to turn that into organizing my desk, assembling shelves, cleaning the kitchen, and making dinner.  And then writing about it on that website I maintain.  Someday, for an entire day, I will just put on my bathrobe, sit in a comfortable chair with a glass of wine, and read a book.  But probably not someday soon.

Usually I like to take my time with Sunday supper, as is the wonderful, nearly lost tradition in many Western cultures.  But out of necessity tonight, we needed simple yet elegant…..quick yet full of care.  Pasta with Shrimp Scampi has been one of my favorite stand-by meals for years because it totally fits that bill.  I seem to have the ingredients around most of the time, and it can be made in mere minutes.  It’s colorful, delicious, fragrant, light, and healthy.  All bases covered!

Ingredients:

Extra Virgin Olive Oil

1 large pinch of dried red pepper flakes

2 large cloves of garlic, minced fine

1 lb. wild shrimp, fresh or defrosted, peeled and deveined (NOTE:  Tails can be left on or off – up to you.)

1/4 cup white wine (Something you are willing to drink, please!)

Zest of 1 lemon

1/2 lemon, juiced

1/2 lemon, sliced in rounds

2/3 box of spaghettini pasta (NOTE:  Any “strand” pasta can work here:  spaghetti, linguine, fettucini, capellini.  I always recommend De Cecco brand.)

1 tbsp. butter

Kosher salt & freshly ground black pepper

2-3 tablespoons of Italian flat-leafed parsely, chopped fine

Instructions:

1.  Fill a large pot with water and put over high heat to bring to a boil.

2.  Meanwhile, over medium-high flame, heat the dried red pepper flakes in just enough olive oil to coat the bottom of a sauté pan.

3.  As the pan is warming, season the shrimp with salt and pepper.  When oil is hot, add the shrimp in a single layer.  When you see the side closest to the flame begin to turn orange and opaque, flip the shrimp and cook on the other side.  Shrimp are done the moment they turn orange and the flesh just loses is translucence.  Remove shrimp and reserve on a plate.

4.  Put pan back on the fire over low heat, and add the white wine to deglaze.  Cook for about 1-2 minutes.  Stir in the garlic, lemon zest, and lemon juice, cook for about 20-30 seconds, and remove from heat.  Season to taste with salt and pepper.

5.  Return shrimp to the pan, coat with the sauce, and set aside.

6.  When water is boiling in the pot, add a good handful of salt and cook pasta according to package directions.  Drain pasta in a colander and place in a large bowl.  Pour shrimp and sauce over the pasta and incorporate with tongs.  Add the tablespoon of butter and toss into pasta until melted.  Add lemon slices and chopped parsley , and incorporate with tongs.  Place generous portions into large, shallow bowls, garnish with a sprig of parsley, and serve.

Yield: 2 nice servings plus extra for seconds (Oh come on, you know you want seconds!)