Santa Monica has been a bit gloomy this past week, which has left me feeling uninspired when it comes to food. I peeked into my cupboard and found some pasta noodles, but the thought of making yet another red sauce left me feeling even more dismal. This was my solution:
- 1/4 Cup White Wine (The cheaper the better as long as it’s dry and tart.) - $2.69
- Jumbo Shrimp (6 pieces) - $1.33
- Thin Spaghetti (Always keep pasta in your cupboard. Always.)
- 1/3 Cup Butter
- 1 tbl. Lemon Juice
- 2 Garlic Cloves, minced
- 1 tsp. Onion Powder
- Salt & Pepper
- Parmesan Cheese
Start boiling water for your pasta noodles. Next, put on your Plastic Bag Gloves and mince your garlic on a small plate. Wait until your pasta is in the boiling water to start your sauce.
Heat the butter in a medium skillet over medium high heat. Once the butter melts, saute your garlic until softened (but not brown). This will take about 5 minutes. Add in your cooked shrimp (I like to get mine fresh that day from the grocery store), then stir in onion powder, wine, lemon juice and salt and pepper. While you’re at it, give your noodles a stir as well. Let your sauce simmer 5-10 minutes turning the shrimp so they brown on each side. Your noodles should be tender by now. Pour out the excess water and plate.
This sauce is light, but it packs a lot of flavor. Sprinkle with parmesan cheese and parsley for some added texture. And have I mentioned the Cheesy Bread lately?
Serves 2, but sadly there are no leftovers. Happy Eating!