Sally's Recipe Of The Week: Shrimp And Shell Pasta
Shrimp and Shell Pasta
Here is what you will need:
1 pound shrimp, peeled , deveined and thawed if frozen
1 pound of shell shaped pasta, either small or medium
2 bell peppers, your choice of colors
1 jalapeno pepper (optional)
1 tsp lemon zest
2 TBS fresh lemon juice, plus slices for serving
5 cloves of garlic
½ cup sliced sun dried tomatoes
1 cup of fresh chopped parsley
1 cup fresh grated Parmesan cheese
Kosher salt, fresh black pepper and olive oil
Here is what you need to do:
In a glass bowl large enough to hold the shrimp mix together the lemon zest, juice, two cloves of minced garlic, ½ tsp salt, a few grinds of pepper and 2 TBS oil.Put shrimp in the bowl and toss with the marinade and let sit for 30 minutes.Don’t marinate too long because the shrimp could start to get mushy.
Brush the peppers lightly with oil. Heat a grill pan on high and place the peppers on the grill and grill for a few minutes on all sides. You could use a large skillet if you don’t have a grill pan.You could also use an actual grill.
When the peppers are to your liking, take them off the heat and let cool. Slice the peppers in half and remove the seeds and ribs. Dice the bell peppers and finely dice the jalapeno if using. Set aside.
Heat a large skillet on medium high. Pour the shrimp and marinade into the pan.Cook shrimp until just under.About 1 ½ minutes a side really depends on the size of the shrimp. Don’t overcook them.When the shrimp are just underdone, place them in a clean bowl and set aside. If they are large shrimp you can cut them in half or thirds if you like.
Cook you pasta according to package directions in a pot of boiling salted water.You want the pasta to be just a bit under cooked as well.
While the pasta shells are cooking add a little oil (if needed) to the pan you cooked your shrimp in. Add the peppers to the pan, season with a little salt and pepper and sauté for a couple of minutes. Add in the garlic and stir until fragrant. If the pasta is not ready to go into the pan, take it off the heat so you don’t burn the garlic.
When pasta is done drain it, saving some of the pasta water in case you need it or using a spider transfer the pasta into the pan with the peppers.
Add the sun-dried tomatoes to the pan along with half the parsley and half of the cheese.Turn the heat down a bit and mix well. Give it a taste and season if necessary. Add the shrimp back into the pan along with any juices . When shrimp is heated through you can pour everything into a serving bowl and top with remaining cheese and parsley and serve with some lemon wedges.