Tonight was the closing shift at my new job. But that wasn’t going to stop me from cooking up the shrimp that was waiting for me in the fridge!
Of course, you know me, and I was telling my co-workers how excited I was to get home and cook my dinner. Marc (with a c), who I have not worked with before tonight, seemed really excited about my dinner. I think he was a little jealous. He said he was trying to memorize what I told him about how I was going to cook the shrimp and what I would serve it with. Well, he seems like a nice guy, and he served 5 years in the Marines (Semper Fi!), so I decided to do a picture tutorial on this very simple dinner. It will be the perfect thing for him to make for a date to impress her. (All you other guys reading this need to pay attention, too! It’s easy! You can do it!)
A note about cooking the shrimp. There is only one person who has ever intimidated me in the kitchen with his knowledge. And I really learned a lot from him the few times we cooked together. One thing I learned from him is that cooking the shrimp with the shells still on gives them more flavor. The shells are where the flavor is. (Duh! I can hardly believe I hadn’t known it before. But I’m glad I got to cook with David a few times and add to my food knowledge. 🙂 ) So, it’s up to you, but I would recommend leaving the shells on for more flavor. For a date, perhaps you want to remove the shells before serving so she doesn’t have to fumble with trying to be polite and proper when she really just wants to rip the shell off with her fingers and not care how messy she gets. Just sayin’. 😉 And now, on to the recipe (such as it is…you know I rarely follow a recipe!), complete with pictures.
Right after snapping this picture, I added water to the pot and turned the burner on high to get it boiling for the pasta. At the same time, I put the pan with butter on a medium-high heat to melt while I peeled and sliced the garlic cloves.
By this point, your pasta water should be boiling. Angel hair pasta takes only 4 minutes to cook to al dente, which really helps to pull this meal together in no time at all. Get the pasta into the water and set your timer for 4 minutes. Don’t forget to stir the pasta so it doesn’t stick together.
While the pasta is boiling and the shrimp are sizzling in the butter, you have time to run your knife through the tomato and green onion. Just cube the tomato into bite-size chunks and slice the green onion. (I use just the dark green parts for this recipe, and reserve the white and light green parts for another use.)
Once the pasta is finished cooking, drain it and put it into a pasta bowl or onto a plate with a rim that will hold the juices in. Then remove the shrimp from the butter (leave the butter in the pan, you’re not done with it just yet!) and place on top of the pasta.