We came home from a 24 hour stint in Atlanta with the following ingredients at home and no motivation to be in public: pasta, lemon, parmesan cheese, frozen shrimp, parsley.
So I did what any respected, genetically quarter Italian would do and made my best effort to make a pasta dish. The result was as if my Italian forefathers came down from heaven and cooked the meal.
The trick? Cook the pasta half of the time in water and the other half in the sauce. MAGIC I TELL YOU.
1 handful of parsley
1 cup of parmesan cheese
12 oz of frozen shrimp
1 clove of garlic, minced
2 tbsp of avocado butter (or whatever butter you want to use)
8 oz gluten-free spaghetti (or whatever pasta you want to use)
HOW TO \
Bring a pot of salted water to a boil. The water should be as salty as the ocean. Pop that pasta in there and cook for half of the prescribed amount of time.
Melt down some avocado butter over medium high heat, adding in the garlic once melted.
Throw that shrimp in there. There will be an influx of water due to the frozen nature of the shrimp. That’s good. You want that. Sprinkle some salt and pepper over the shrimp to begin the seasoning process. Stir occasionally so the shrimp cook evenly.
Cut the lemon in half. Squeeze half of it over the shrimp.
When the pasta is done cooking in water (again for HALF the prescribed time), drain and add to the shrimp.
Squeeze the other half of the lemon over the shrimp and pasta. Add more salt and pepper. Cook down the liquid.
Add in half of the parmesan cheese to thicken the sauce and infuse the pasta.
Chop up the parsley.
Once most of the liquid is gone and whatever is remaining has turned into a sauce consistency, you’re ready to plate! Pop some pasta on a plate, evenly distribute the shrimp so no one can complain they got less or more of those delicious puppies. Sprinkle the parsley and parmesan over top and take a picture cause it’s going to look GORG.
I don’t normally think lemon when I think pasta. But dang this was fresh and savory at the same time.