“I need a spag drop and a meddy shrimp on the fly!”
March 6, 2012 Leave a comment
Ah, that title brings back memories–tasty ones. Back when I was a starving artist right out of college, I kept myself in rent by working at an Italian chain restaurant. The super-easy recipe below is based on one of my favorite menu items from those days. I haven’t been to that restaurant in so long that I don’t know if they even offer it any more.
Mediterranean Garlic Shrimp
1/2 lb frozen tiny shrimp
2 t butter
1 t olive oil
1 T minced garlic (more or less to taste)
1/2 lb spaghetti, cooked al dente
1/4 c grated parmesan cheese
1 T dried parsley
salt & pepper to taste
Thaw and drain shrimp. Slice one lemon horizontally in “wheels”, then juice the other two lemons, removing seeds. Melt butter and olive oil in a large skillet, then add garlic. Stirring quickly, add lemon juice and shrimp. Pour all over hot pasta and toss with lemon slices, cheese, parsley, salt and pepper. Let sit covered for five minutes before serving.
If you want to sneak in some vegetables, feel free to add broccoli, carrots, spinach, etc.
I’ve made this with rice instead of pasta to share at a work lunch for some friends with celiac disease, and it went over pretty well.