with Angel Hair Pasta
If this isn’t the fastest and easiest
recipe you have ever tried, (not including a peanut butter and jelly sandwich), I’ll cook it for you!
This batch will serve four.
Just multiply the noted ingredients for larger groups.
I generally make this as a quick meal for two.
The whole meal takes 14 minutes to prepare.
There are rarely leftovers.
– One 12 inch frying pan
– One 4 quart pot for pasta. Or whatever pleases you!
– One 2 quart plastic freezer bag, with a slide lock
– One serving bowl
– Angel hair pasta. Hold it in your hand like a broom stick. It it is as thick as a Quarter. That’s enough for two. Go figure!
– 4 to 5 large shrimp per guest; raw, cleaned and de-veined with tails on. (frozen is OK, but if you can get fresh…even better!
– 4 to 5 heaping tablespoons of Papa Don’s Basil Pesto
– 1 to 2 tablespoons of plain Greek Yogurt (or heavy cream, if you don’t mind the calories or lactose)
– 1/4 cup of Parmesan cheese
– 1/8 cup of crushed (not chopped) walnuts
– Dash of salt and a shot of olive oil
– 1 cup of Pinot Grigio wine
– 1 cup of clam juice
Remove all the tails from the shrimp, rinse and pat dry.
Note: Your decision: Leave the shrimp whole, or cut them in three pieces with a scissors. (I cut them, but it’s your choice) Cut them first or cut them on your plate, whatever you like)
After rinsing the shrimp, place them in the freezer bag, add half the pesto and zip lock the bag.
Rustle the bag to coat the shrimp with the pesto.
Start 4 quarts of water boiling in the pan, add salt and some olive oil
When the water is boiling, start the clock. The pasta will take 11 minutes.
Stir the pasta to be sure they don’t stick together. I hate when that happens.
The shrimp will be ready in 11 minutes.
Turn the heat on under the frying pan to medium high and carefully squeeze all the shrimp and pesto from the bag into the frying pan.
Stir to cook all the shrimp evenly. (about 4-5 minutes)
When the shrimp begins to turn white add the rest of the pesto. and continue to simmer (about 2-3 minutes)
Drink half of the Pinot Grigio and pour it into the pan. Add the clam juice
Turn the heat up to a high simmer. Not a boil (1 minute)
Add the Greek Yogurt to the center of the pan and stir with a wooden spoon in a figure 8 until it is blended into the sauce.
Bing! The pasta is ready. Turn off the fire under the shrimp/sauce
Drain the pasta and place it in the serving bowl.
Pour the shrimp and sauce over the pasta and mix well with tongs.
Mix the cheese and walnuts together and sprinkle over the entire dish and mix again,
Serve hot with some fresh Italian Bread and your wine of choice.
Note: Feel adventurous don’t buy the clam juice, but a can of whole baby clams.
Drain the clam juice into a bowl; and save. Add the clams to the shrimp and pesto bag. and you have a whole new dish.
Play with your food. Change something. The fun is in the preparation and the cooking!
Anyone can eat! Try cooking.
Papa Don Calarco
OK, you want it easier.
Pesto, Shrimp, Pasta and Cheese. Nothing else. Play!