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Wednesday, April 9, 2008

Shrimp and Linguini with Mayumi

It's been a long time since Mayumi and I have had a cooking evening together and we did a fine job of compiling a delicious but simple meal in no time flat.

She sliced the garlic...she has a way of making them uniformly paper thin which makes the dish so much better!

So the ingredients, as shown, are

1/4 cup olive oil

1/4 cup of lemon juice and the zest of one lemon

4 or more thinly sliced garlic cloves

1 lb of thin spaghetti or angel hair (or whatever you prefer) and 1 cup of pasta cooking water

1 lb of raw shrimp (shell-less)

1/4 c of chopped parsley (preferrably Italian flat leaf)

put it together like this

put the pasta on to cook, when it is 3 -4 minutes from being done,

heat the oil in a large frying pan and add the garlic, heat through until softened (do not brown)

then add the lemon and juice and shrimp cook for 2 to 4 minutes until it is translucent

then drain the pasta hold at least one cup of cooking liquid.

add the pasta and toss all the ingredients along with the parsley, add the cooking liquid until there is enough liquid to keep the dish moist, to your liking.

portion out to 4 dishes, add parmasaen cheese if you like (I do) pour a glass of wine (if you are of age) and enjoy!

Here is Mayumi and her sister celebrating a special birthday in her native kimono in Japan last year.

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