Craig's Shrimp Pasta
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1 pound of fresh shrimp with shells
8 cherry tomatoes
2 peppers (bell, poblano or anaheim)
4 tablespoons extra virgin olive oil
2 large cloves of garlic
sea salt
black pepper
crushed red pepper
1 cup sliced mushrooms
1 zucchini, chopped medium
Freshly grated Parmesan cheese to taste (2 oz. or more)
½ pound of thin dried spaghetti |
Clean the shrimp and put the shells in a pan with just enough water to
cover them. Put the shrimp in the refrigerator while preparing the other
ingredients.
Slice the cherry tomatoes in half and slice the peppers into thin strips.
Start the pasta water about 10 minutes ahead of cooking the vegetables.
The shrimp shells should also be cooked ahead of the vegetables, as follows:
boil the shrimp shells for about 5 minutes and then turn off the heat.
When the pasta water comes to a boil, add the pasta and begin to saute
the vegetables.
Using a saute pan, add the olive oil and bring it to a medium heat and
add the peppers, zucchini and crushed red pepper. Saute for about 4 minutes
before adding the mushrooms, black pepper and garlic. The garlic should
be run through a garlic press. Continue to saute for about 3 minutes
then add the shrimp, tomatoes and sea salt. Stir the shrimp until they
turn pink then add 1/4 cup of shrimp shell water. Cook for several minutes
then remove the pan from the burner.
When the pasta is finished cooking, drain it and pour the remaining
shrimp shell water over the pasta and let it thoroughly drain off. In
a large serving bowl, add about 1/3 of the pasta then top it with some
of the Parmesan cheese. Stir the cheese and pasta slightly then add about ½ of
the shrimp/vegetable mix. Stir again and add the remaining cheese.
