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