PASTA A LA RESILIENTISTA

Editorial: Celia M.

​This is a dish I created to enjoy on a rainy Sunday.
​Serve with a glass of bubbly , sourdough bread and a Caprese salad.

​ingredients:
6 raw shrimp (thawed if frozen) shell and tail removed
1 large lemon
1/2 tsp. freshly ground black pepper
a pinch of Himalayan sea salt
1/2 tsp. sweet paprika (you can use a hot paprika)
1/2 tsp. dry oregano
2 Tbsp. butter
2 garlic cloves diced

​1/2 cup of frozen peas
4-6 fresh basil leaves shredded by hand
6 Kalamata olives (pitted) and halfed
2-3 Tbsp of extra virgin olive oil
1 cup of your favourite pasta cooked (use a large shaped pasta)

Create the Magic:
Cook pasta according to package. While pasta is cooking prepare shrimp (removing tail and shell). In a small bowl squeeze the juice of half a lemon (remove any seeds), add pepper, salt, paprika and oregano, and shrimp. Stir to cover shrimp with lemon and spice mixture - set aside. 
Heat a skillet over high heat, lower to medium heat, add 1 tbsp of butter, add garlic and peas to melted butter. Stir to blend peas and garlic about 2 minutes. Add shrimp with lemon mixture, lower heat and cover skillet - stirring occasionally for about 3-5 minutes until shrimp is cooked, add juice of second half of lemon, remaining butter and drained cooked pasta. Stir in olives and fresh basil, drizzle with olive oil. Serve immediately.

​serves one.