While Visions of Sugar Plums Danced. . .

While Visions of Sugar Plums Danced. . .

Tuesday, August 24, 2010

Garlic Shrimp & Grape Tomatoes

This looks fabulous, and here's what the photographer has to say:

"Last nights dinner, this is tossed into pasta. This literally takes 15 minutes to make.

1lb - Thin Spaghetti
1lb - Small Shrimp, Raw, Peeled, De-veined
2tbsp - Lemon Zest (zest of one lemon)
1/2 a lemon worth of juice
1/4c Olive Oil
6 - Cloves Garlic, minced
1pint - Cherry or Grape Tomatoes, halved
4 - Scallions, sliced thin
1/4c - Dry Vermouth
1/2cup - Flat Leaf Parsley, Chopped fine
20 - Basil Leaves, torn

Heat large pot of water for pasta. When boiling add salt and cook pasta al dente (~7 mins).

Heat a large non-stick skillet (or seasoned cast iron) over medium to med-high. Season the shrimp withe the lemon zest, lemon juice and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute then add garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink (that is that stage we are at in this picture). Add the vermouth and the herbs. Turn off the heat. Drain pasta well add to the sauce. Toss and combine the sauce with the pasta and season with S&P.

Serves 4-6

Note: I prefer to use 3/4 lb of pasta just so that there is more sauce in the mix.
Note: Bay Scallops make a great substitute for shrimp.
Note: Be aware of flame-ups when adding any alcohol to a hot pan
Note: Toss in pot you used to boil noodles as skillet it probably too small for this."

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