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!
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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.