Pablo Picasso said, "The purpose of art is washing the dust of daily life off our souls." Well, wash the dust off of your dinner menu. I love, love, love this "Occasional Pasta", as it is called. However, I can eat it, oh...once a week! It is so refreshing!
From the cookbook, "The Family Chef" by Jewels and Jill Elmore, Jennifer Aniston's chefs, The Occasional Pasta is one of many recipes that I love.
This is one of my "go-to" meals. Here is the recipe...
Ingredients:
8 oz tagliolini or spaghettini
2 tablespoons Olive Oil
1 medium garlic clove, finely minced (I use 3...LOVE garlic!)
1 pound medium-sized raw shrimp, peeled and devined
8 Roma tomatoes (peeled, seeded and chopped - or just seeded and chopped)
salt and pepper
8 oz tagliolini or spaghettini
2 tablespoons Olive Oil
1 medium garlic clove, finely minced (I use 3...LOVE garlic!)
1 pound medium-sized raw shrimp, peeled and devined
8 Roma tomatoes (peeled, seeded and chopped - or just seeded and chopped)
salt and pepper
1 teaspoon lemon zest (I zest a whole lemon and a tad more...LOVE lemon!)
2 handfuls of baby arugula
2 handfuls of baby arugula
2 teaspoons parsley, roughly chopped
1/4 cup toasted and chopped almonds (toast at 350 degrees for 5 to 7 min)
1/4 Parmesan cheese
1. Bring a large pot of salted water to boil and cook pasta
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil and saute garlic for one minute, being careful not to burn it. Add shrimp and saute for another minute or two. Add tomatoes and lemon zest and continue cooking until tomatoes are warm and shrimp has cooked through. Remove pan from heat and set aside.
3. By this time the pasta should be cooked. Drain pasta and mix together with warm shrimp and tomato mixture. Season with salt and pepper and mix in the fresh arugula, parsley, and nuts. Serve with Parmesan cheese.
1/4 cup toasted and chopped almonds (toast at 350 degrees for 5 to 7 min)
1/4 Parmesan cheese
1. Bring a large pot of salted water to boil and cook pasta
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil and saute garlic for one minute, being careful not to burn it. Add shrimp and saute for another minute or two. Add tomatoes and lemon zest and continue cooking until tomatoes are warm and shrimp has cooked through. Remove pan from heat and set aside.
3. By this time the pasta should be cooked. Drain pasta and mix together with warm shrimp and tomato mixture. Season with salt and pepper and mix in the fresh arugula, parsley, and nuts. Serve with Parmesan cheese.
Ok, so I use whole wheat thin spaghetti pasta and I actually add the parmesan cheese in with the arugula, parsley and nuts and then top with a little fresh squeeze of lemon and more sprinkles of parmesan. The most time spent on this recipe is peeling the shrimp and seeding and chopping the tomatoes. Do this before you start anything else, and the rest is really quick. And....don't forget to toast the almonds ahead of time too. Be sure to watch that they don't burn. Absolutely ruins the taste!
If you are looking for great recipes that are fresh, tasty, and pretty simple, this book is for you!
This sounds Great! Kim, I love your Blog. I am so happy that you are succeeding in your design career! Keep up the fantastic work! You already are a creative designer!
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