”This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”–Julia Child
This is a great meal to share with someone special. If you are getting tired of a traditional cream or marinara sauce with pasta, try this sauce for a lighter alternative. It comes together in about 15 minutes and it’s a fun one to cook together! Tasty Kitchen Blog stresses the importance of first drying your shrimp (or scallops) really well before searing – this is the only way to ensure a nice golden crust.
Taken from Tasty Kitchen Blog
Serves 2
4 oz pasta (we used multigrain)
10 large shrimp, peeled and deveined (or scallops)
1 tbsp olive oil
1 tbsp butter
1 clove garlic, minced
1 tomato minced
1 cup white wine, beer, or chicken stock
3 tbsp parsley, minced
half a lemon, squeezed
salt and pepper
Cook the pasta in salted water per the instructions on the box. Drain and set aside.
In the meantime, prep all the ingredients and have them at the ready nearby. For the shrimp, use a couple of layers of paper towels and pat very dry. Move the shrimp to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the shrimp to the pan, not touching. Give each shrimp ample room so that they can sear properly. Cook for 2 minutes then flip and cook for another 1-2 minutes until cooked through. Remove to a plate.
Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes.
Turn the heat to high and add in the white wine (or beer or vegetable stock). Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt … remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with the shrimp and parmesan cheese.
Scratch is Better 