This week I’m blogging about seafood and pasta. Seems like a simple idea, but all too often we ignore it and pasta remains the realm of heavy tomato sauces and way too much cheese.
Today I’m embarking on a riff about shrimp and long pasta, such as spaghetti, linguine or even angel hair pasta. The only difference in today’s topic and previous blogs is I jazzed it up a bit with a few more ingredients.
Sometimes that’s all it takes to make a mundane dish that you have served a hundred times, something special.
Let me digress a bit here to lament the demise of far too many pasta dishes. I usually save this caveat for the very end, but let’s get it over with now: please do not overcook your pasta. It does not have to be al dente, or as toothsome as the Italians like it, but it should not be mushy, either!
Gently sauté fresh, wild-caught shrimp that have been seasoned with Tony Chachere’s or anther Creole or Cajun seasoning in butter for 2 minutes. Remove them and add a handful of sliced, fresh mushrooms. Cook until they start to give up their liquid, remove and set aside. Add red peppers and onions, sauté for 10 minutes, add a little chopped garlic and cook 2 minutes more. Now combine everything. Add a handful of chopped fresh herbs, such as cilantro or basil, and you are good to go. Toss in pasta and have at it.