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
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.
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!
Ta!
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!
Ta!
No comments:
Post a Comment