Seafood is traditional during Lent, which starts today – I’m pretty sure that, growing up, we all ate a lot of fish sticks during this season. So this week, we have special prices on lots of your favorite fish and shellfish, including Atlantic salmon, tilapia, and my favorite, shell-on shrimp.
This shrimp dish is easy to throw together – even if you have to clean the shrimp, you can get it on the table in 30 minutes or less, so it’s perfect for a quick after-work supper.
You can substitute other favorite fresh herbs, depending on your tastes, but I don’t recommend dried herbs for this dish; they just won’t give it the depth of flavor.
Shrimp with Capellini and Herbs
Makes 4 servings
1 pound capellini (angel hair) pasta
1/4 cup olive oil, divided
1 pound large shrimp, peeled and deveined
2 garlic cloves, sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1/2 cup chopped fresh basil
1/4 cup fresh lemon juice
1-2 tsp. Kosher salt
Pepper to taste
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. Drain and set aside in a large bowl. Toss with 2 tablespoons of olive oil.
In a large skillet, heat the remaining olive oil over medium-high heat. Add the shrimp and the garlic and salt and pepper. Sauté the shrimp until they are pink on both sides, about 2 or 3 minutes. Add the pasta to the skillet along with the herbs, lemon juice, and salt. Toss to coat. (Note: To make it easier use a separate large mixing bowl to toss all ingredients)