Real Aphrodisiacs for Valentine's
How to Make a Healthy Snack
McBites = Modern McNuggets?
Classic Valentine Dishes
How to Scrape a Vanilla Bean
Mark Bitterman on Chocolate
The Basics: How to Make Shrimp Pasta
Zesty with parsley and lemon
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- a large pot
- a knife
- a grater
- a large frying pan
- tongs or a colander
- salt and pepper
- Italian parsley
- two garlic cloves
- a lemon
- a one-pound package of dry linguine
- olive oil
- one pound of large shrimp or prawns (shelled and deveined)
- white wine
- Parmesan cheese
Illustrations by Bill Russell
For Marie,
I would cook one and a half pounds of pasta at least. Once it is cooked, if it seems like too much, it freezes well and is handy to have in the freezer for other dishes.
Where's the butter?
I can't wait to try this recipe!
Marie...
Double this should be about right!
We Italians prefer not to use cheese with seafood dishes, even though I recognize the American public is more likely to use this combination. Nevertheless there are alternatives which can be just as tasty if not more.
http://isicilian.boonrepublic.com/2010/02/08/tailored-made-spaghetti/
I would consider myself a better than average cook. I have become engaged to the father of 3 teenagers, plus I have a tween and an 8 year old. I often have problems figuring out how much to alter recipes to make sure that everyone has enough....Can someone tell me how much pasta and shrimp it would take to feed 7 healthy appetites??? Keeping in mind that I would likely serve this with a salad and...+READ
I would consider myself a better than average cook. I have become engaged to the father of 3 teenagers, plus I have a tween and an 8 year old. I often have problems figuring out how much to alter recipes to make sure that everyone has enough....Can someone tell me how much pasta and shrimp it would take to feed 7 healthy appetites??? Keeping in mind that I would likely serve this with a salad and bread...it would not be the ONLY thing on the table.-COLLAPSE
rememberme, the "recipe free" series uses general or easy-to-determine measurements. A pound for pasta or shrimp is easy to "measure" since you can buy exactly that amount at the market, where as the olive oil, etc don't require specific measurements.
Also the "recipe-free" recipes don't require complicated procedures and they explain steps in order, like "chop this while the water heats", etc.
...+READ
rememberme, the "recipe free" series uses general or easy-to-determine measurements. A pound for pasta or shrimp is easy to "measure" since you can buy exactly that amount at the market, where as the olive oil, etc don't require specific measurements.
Also the "recipe-free" recipes don't require complicated procedures and they explain steps in order, like "chop this while the water heats", etc.
They don't require much equipment either--they tell you to "grill till brown", etc rather than till a meat thermometer reads such-and-such a temperature.
They are explicitly spelled out recipes that avoid potential trouble spots for novices.-COLLAPSE
@zeta: I was in Venice earlier this year and ordered a seafood pizza with cheese at a completely authentic local restaurant. I had always heard seafood + cheese is a no no in Italy, but it seems not!
Nice simple recipe; I'll try it soon. I like that it's taking a more casual, intuitive approach rather than the standard method of describing exacting procedures and measurements. In my novice opinion, getting away from the steps and understanding the underlying techniques and reason behind the recipe is key to relaxing in the kitchen and developing your skill set. As you learn more and more...+READ
Nice simple recipe; I'll try it soon. I like that it's taking a more casual, intuitive approach rather than the standard method of describing exacting procedures and measurements. In my novice opinion, getting away from the steps and understanding the underlying techniques and reason behind the recipe is key to relaxing in the kitchen and developing your skill set. As you learn more and more techniques through recipes, you move along the spectrum from cook to chef.-COLLAPSE
I don't always like fishy pasta (if you know what I mean). This simple dish is great though. I'm gonna try to add this to my regular list of pasta recipes.
To thicken the sauce, add some of the water you cooked the pasta in and bring it to a simmer.
I think it is not a recipe because it is teaching you techniques along the way and providing help with the timing. It seems more instructional to me than a regular recipe.
I can't wait to try it out!
This is on my menu for this weekend. I can't wait to throw it together. I will dice some red pepper and shallots & saute them a few minutes before I add the garlic... the bright colors will make the dish more attractive, and Tabasco is a must have for me! I'll probably add the wine first, and put a lid on the skillet to steam the shrimp. And I'll squeeze lemon juice over the shrimp and then toss...+READ
This is on my menu for this weekend. I can't wait to throw it together. I will dice some red pepper and shallots & saute them a few minutes before I add the garlic... the bright colors will make the dish more attractive, and Tabasco is a must have for me! I'll probably add the wine first, and put a lid on the skillet to steam the shrimp. And I'll squeeze lemon juice over the shrimp and then toss the pasta, lemon zest and parsley. This will get lots of Parmesan and fresh cracked pepper. I can't wait!-COLLAPSE
What do you think about adding shallots in place of the garlic? My husband likes the flavor of garlic but the smell of it sauteeing literally makes him ill. I know you can feel my pain.
chefartist, my sicilian grandmother has been making her beloved creamy shrimp and rice dish for decades. It is tabascoed, and it kicks righteous ass. Something about the vinegar really works in a way that flakes would not.
Silly question - Can you buy the shrimp already ready to go? I don't know much about preparing shrimp. Hence the reason I am considering this recipe. I am a real novice to cooking.
http://jennifersardam.typepad.com/learning_to_cook
Any recommendations on something to thicken the sauce? I know the dish benefits from being simple, but it's good to have options!
--------------------------------------------------------
You might add a handful of bread crumbs to tighten the sauce.
To thicken a bit in step six:
remove shrimp and set aside.
add one (1) or more Tbs. cold butter to the sauce and stir until incorporated then re-intro. the shrimp and continue to step 7. Also if your pasta is slightly undercooked (al dente) it will thicken the sauce too. If the pasta becomes to dry add some of the pasta's cooking water to loosen. Just an aside, I use this basic recipe adding...+READ
To thicken a bit in step six:
remove shrimp and set aside.
add one (1) or more Tbs. cold butter to the sauce and stir until incorporated then re-intro. the shrimp and continue to step 7. Also if your pasta is slightly undercooked (al dente) it will thicken the sauce too. If the pasta becomes to dry add some of the pasta's cooking water to loosen. Just an aside, I use this basic recipe adding fresh clams and mussels with the shrimp.-COLLAPSE
Yeah I love the pasta olive oil too. But add some alfredo sauce and chives. Now that's good!
I don't really get why this isn't a recipe. Not that I mind. It sounds good to me. But it lists ingredients and steps, which makes it a "recipe" to me.
Shrimp and parmesan? I don't think so.
You could add 1/2 cup Ricotto cheese to thicken. Love this pasta, nice and light.
Pana da Cucina in place of Cream .
How about some cream? :-)
Any recommendations on something to thicken the sauce? I know the dish benefits from being simple, but it's good to have options!
Try adding a little Tobasco to the shrimp while they're cooking (to taste) for a little spicier .... cookingwithdadtv
Tabasco? Hell No!!!
If you want spice. keep it Italian and add a few red pepper flakes.
Adding Tabasco Cheapens this Dish! Arrgh!
Red pepper flakes add a bit of a kick too, and look nice speckled throughout. I like to cut a bell pepper into fine strips and 'sweat' it with the garlic for a few minutes, to up the vegetable factor. Great recipe to use with canned tuna too, for those 'forgot to go grocery shopping' nights.
Great recipe, I love shrimp with pasta olive oil & garlic.
Try adding a little Tobasco to the shrimp while they're cooking (to taste) for a little spicier version..