Michelle Smiles Shrimp & Pasta

Here is the website url for the best shrimp and pasta dish that I have been making for over ten years.

http://www.michellesmiles.com/?p=14140#comments

And here is her post and recipe:

The grocery store had uncooked  shrimp on sale.  Lately, I’ve been buying the already cooked and peeled shrimp to save time.  But the sale was good enough to encourage me to cook and peel the shrimp myself.  Oh my!  I forgot how amazing shrimp taste when cooked correctly!   The already cooked shrimp end up rather rubbery and tasteless by the time I get them reheated in whatever dish I throw them into.  But these shrimp melted in my mouth.  I tell you this just as a PSA – buy them raw and cook them yourself.

1/2 lb shrimp, peeled and deveined

4 Tbl cold butter in small pieces

2 cloves garlic, minced

1/4 fresh lemon juice

1/2 dry white wine

1/4 fresh basil leaves, chopped

Pasta cooked

In a saute pan, heat a small amount of olive oil.  Place the shrimp in the pan.  Allow to saute for a couple of minutes – as the down side is starting to pink up, turn each over and allow to cook for another minute or two until completely pink.  Once it is completely pink, remove it from the pan immediately.

Melt 1 Tbl of butter in a sauce pan and saute garlic. Add wine and lemon juice, allow to cook on med/med-high until reduced by 1/2.  Reduce to low heat, add butter one small piece at a time – stirring until piece melts and then add the next one.  Once all of the butter is added, stir in some salt and pepper and the fresh basil leaves.  Remove from heat.  Toss with shrimp and pasta.  Top with some grated parmesan or asiago cheese.

The night I made this, I discovered that we were out of white wine so I used red.  It tasted almost as yummy – so whatever you have in the house is good.  Also, if you like tomatoes, you could chop up a tomato and toss it in.