I’ll admit that we don’t eat a lot of seafood here in my apartment. Somebody *not me* is allergic to some types of shellfish so we usually err on the side of caution. BUT I LOVE seafood and sometimes I just have to have it (and don’t worry, I made Tai an equally fantastic meal sans shellfish 😉 )!
As a kid my family would go to our “other home” (read seasonal camper) in Maine every weekend. This meant going to the mecca of fresh seafood. I’ll admit it, I was spoiled. We could go down to the fisherman’s co-op and buy seafood right off the boat or get lobster from tanks at lobstermen’s homes. And it was amazing. Now here in Brooklyn, I wouldn’t exactly trust the quality of the water but most of the shrimp around here comes fresh frozen from Maine anyways.
What I LOVE about this and all one pan recipes is how quickly a great meal can come together. And especially with shrimp! OMG they cook so fast, I love it on a hectic weeknight! It gives me more time to get caught up on my other projects….or watching American Ninja Warrior, you know, whatever comes first.
- 1 Pound Raw Shrimp, Deveined and Peeled
- 4 Cloves Garlic
- 2 Tbsp Olive Oil
- 1 Tbsp Crushed Red Pepper
- 1 Tsp Chili Powder
- 8 Oz Seafood Stock (or Chicken Stock)
- 2 Cups Water
- 8 Oz Linguine
- In a large skillet, cook shrimp in olive oil on medium-high heat. Season with garlic, red pepper, chili powder and salt and pepper to taste.
- Cook shrimp for several minutes on each side or until pink in color. When done, remove from skillet.
- Add stock and water to pan and bring to a simmer. Add pasta and season with salt and pepper to taste.
- Cook until liquid is fully absorbed and pasta is cooked to taste. Return shrimp to pan and mix into pasta. Garnish with parsley and enjoy!