October 24th, 2004|
Buy 16 oz. good pasta. I like the sun dried
tomato and basil, though
your favorite will work fine.
1/2 bulb (not clove) of garlic, minced.
A nice handful of fresh parseley and a few tablespoons of thyme and oregano mince the herbs.
1\4 cup olive oil
fresh grated parmesean cheese
When the water starts to boil, put the pasta into the pot.
While the pasta is cooking in one pot, heat up the oil.
Put in the shrimp and garlic and cook quickly (a few minutes should do) until the shrimp turn pink. Do not overcook. Add the herbs and continue to cook for about 30 seconds. Remove from heat.
When the pasta is done, drain and rinse, place in bowl and add Shrimp mixture.
You may want to add a little olive oil if you find the mixture is dry. add parmesean and season with salt and pepper to taste.
Note: all measurements are approximate. They can be varied according to taste. I always like more garlic and herbs, others prefer a milder mix. ~ Jed Proujansky
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