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Craig's Shrimp Pasta

This is one of Craig's specialties, so I have asked him to write it out. He has made it with great success for years. He says: This is a dish that must be made with fresh ingredients. The recipe given here makes dinner for two.


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.


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