One Pot Cooking for Men

It's a mighty tasty stream of consciousness

Shrimp and Pasta with Shallots and Lemon Pepper Olive Oil

This recipe for Pasta and Shrimp with Shallots and Lemon Pepper Olive Oil is the left-over result from a small dinner party. We bought a pound of Costco’s cooked shrimp seasoned with fresh cilantro and limes as an appetizer, they were well received and enjoyed by our guests.

Couple of days later we were fridge grazing.  Out come the leftover shrimp, in went our hungry little fingers when Stella said, “Stop! I’ve got a better idea.  Boil some water for pasta while I dice some shallots.”  I did, she did and we enjoyed this really great and super easy dish of shrimp and pasta.

It’s really amazing what you can up with on a moments notice.  Pasta, olive oil, shallots, some shrimp and a little parmesan cheese and you’ve got a quick, easy and satisfying meal, prepared in the time it takes to boil water.  Nice.

Pasta and Cilantro Lime Shrimp
Prep Time: About 10:00 minutes
Cooking Time: About 12:00 minutes
Serves 2

Tools you’ll need:
Large Pot for Boiling Water
A Skillet
A Spoon for Stirring
Tongs would be nice

Olive Oil, for Sauté
2 Large shallots, diced
.5 lbs. Cooked shrimp
Red Pepper Flakes (to taste)
Pasta for two, about 6oz. (we enjoy DeLallo Organic Whole-Wheat Fettuccine Pasta)
2 T. Lemon Pepper Olive Oil, (see note below)
Parmesan Cheese for Sprinkling
Chives for Garnish

Cook the pasta according to the package directions.

To your skillet add enough olive oil to sauté the two shallots.

When slightly golden add the shrimp. If you are using raw shrimp, cook until pink in color.

Add Red Pepper Flakes to taste.

Quick drain the pasta with tongs adding it to the skillet.

Add Parmesan cheese and sprinkle with chives


Note: If you can’t find lemon and pepper olive oil you want to make your own, add zest from one lemon to ¼ cup of olive oil. Let it sit while you prepare the pasta.

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