Monday, 24 December 2012

Friday Night Garlic, Shrimp and Mushroom Pasta

Friday night was the first evening of a long awaited vacation: sixteen glorious days of rest, reading, cooking, eating and spending time with friends and family. I got home hungry, but tired, and I was about to prepare some very simple garlic pasta, but inspiration struck and I whipped up an improvised dish that rocked!

This is the sort of magic that can happen when you decide to throw all kinds of stuff you like in a pan and end up with a plate of goodness: the perfect start to my holidays, that I washed down with a glass of champagne (I am completely addicted to bubbles, and Asti sparkling wine is affordable and tasty for every imaginable occasion)!

1 package dry pasta
4 tablespoons olive oil
4 to 6 cloves garlic, finely chopped
1 teaspoon chili flakes
1 package cremini mushrooms, sliced
2 cups small cooked shrimps
1/2 lemon, juiced
Sea salt and freshly ground pepper
Parmagianno Reggiano

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Meanwhile, preheat the olive oil over medium heat in a large pan. Add the garlic and the chili flakes, and cook until fragrant, 2 minutes.

Add the mushrooms and cook until their have rendered their liquid and are shiny, about 5 minutes.

Add the shrimps and stir until they are heated up, about 3 minutes. Add the lemon juice, a pinch of salt and plenty of freshly ground pepper.

Reduce the heat to low and keep the mixture on simmer for 5 to 10 minutes. Toss the freshly cooked pasta to the pan and mix well.

Serve generously sprinkled with freshly grated Parmigianno Reggiano.

Just a bit of heat, a hint of lemon, the tickle of the pepper, the earthiness of the mushrooms and the screaming garlic-ness: delicious!!

This simple recipe was a wonderfully satisfying way to getting the vacations started: it took less than 20 minutes to make and combined a whole bunch of my favorite ingredients! I can now power through the holiday cooking and baking marathon!


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