Shrimp and Shallot Angel Hair Pasta


Updated 4.2.2018

I’m going through old blog posts and recreating the recipes so I can update photos. When I began to cook this dish I realized one fatal error. No directions were included! So I improvised and my improvisations are below.

i had nothing great to say about this dish back in 2010 but when I recreated it I was more than pleasantly surprised. This dish is heavy on the shallot with hints of garlic and plenty of butter. So good! I took it to work the next day and my coworker asked for the recipe after I let her try some.

ingredients.

  • 1 lb shrimp (peeled and cleaned)
  • 4 TJ’s shallots
  • ¼ lb butter
  • ⅛ c. olive oil
  • 3 cloves chopped garlic
  • ½ tsp. black pepper
  • ¼ c. lemon juice
  • ½ c. fresh parsley, chopped
  • 1 lb linguine (or substitute with your favorite noodle)

directions.

  1. Melt the butter in a large saucepan over medium heat. Add shallots and garlic and cook until tender, approximately 5 minutes, stirring occasionally.
  2. Meanwhile start cooking pasta according to package directions. Drain and set aside.
  3. Add olive oil and shrimp to the pan and cook until shrimp is cooked through, approximately 3 minutes per side. Add lemon juice and parsley and cook for another minute or so. Season with salt and pepper.
  4. Serve shrimp mixture on top of pasta or toss together. Garnish with freshly grated Parmesan cheese.

Here’s what I said about the recipe back in 2010 before I was a more seasoned cook:

I found this recipe on the back of a package of shallots I bought from Trader Joe’s when we were making guacamole a few weeks ago. Since BF and I discovered we love shallot in our guacamole, I thought we should try another shallot recipe.

Both of us agreed that the dish turned out alright. Not good enough to ever try again, though.  However, our not loving the dish may have had something to do with how we cooked the dish, and nothing to do with the recipe.

First of all, we used frozen shrimp we had in the freezer — shrimp that was already cooked. (Next time we cook a shrimp dish we agreed we need to use fresh shrimp or at least uncooked frozen shrimp.) Second, to thaw the shrimp I soaked them in a buttermilk/milk combo. One of the comments BF made was that the dish didn’t taste very shrimp-y. I felt it lacked flavor, and maybe the flavor it lacked was shrimp. Third, I used fresh squeezed lemon juice. Although I thought the dish tasted very fresh and summery (because of the lemon), it wasn’t a flavor I really loved. BF thought the dish was too rich (too buttery). I had more noodles on my plate, so that didn’t seem to be a problem to me.

If you think the recipe sounds good, you should try it at home. Just take into consideration what we did wrong before you have a go at it!

Recipe Rating: 

 

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