Dinner last night. And probably a new one for the rotation around here as it is incredibly quick and easy to make. Quick and easy during the week can be a very good thing for me.
Yesterday was warm. I woke up wanting to be all cozied up in my kitchen baking muffins and making soup…and then I went to the store all bundled up with my beanie on and was literally sweating putting the groceries in my car. It wasn’t hot, but warm enough to kind of take the cozy out of my cooking. Instead of Plan A I went to Plan B…this pasta. Almost everything in this dish is a staple in my house. I always have some sort of pasta (or 5) on hand, capers, lemon, and parmesan. I usually always have shrimp in the freezer because one, I love it, and two, the kids love oven friend shrimp. Which makes me happy. The only real wild card here is the fresh sage. I have that more often than not in the fall because I use it so much in my fall dishes. Any other time of the year, I’d have to plan for that one.
So let’s talk about how easy this is to make. I used capellini pasta which cooks in 2-3 minutes since it’s so thin and delicate. The shrimp and sage leaves cook in about 6 minutes. Then melting the butter with the capers and lemon zest and tossing it all together takes just a few more. Sprinkle a little fresh parm over top and you’re good to go. I’d say between boiling the water and then actual cooking time, this could be stove to table in 20 minutes all in all. A great meal for those busy weeknights and also for those last minute plans when you really want to host but feel too pressed for time to cook. ENJOY!
- ½ pound capellini pasta
- 3 cloves garlic, minced
- 14 medium shrimp, peeled and deveined
- 2 teaspoons olive oil
- 1 tablespoon salted butter
- 1 tablespoon capers, drained
- 2 teaspoons fresh lemon zest
- 6 fresh sage leaves
- ¼ cup freshly grated parmesan
- salt and pepper to taste
- Boil 4 cups water in a large saucepan. Add 1 teaspoon salt and a drizzle of olive oil along with the pasta and cook for 2-3 minutes until al dente. Drain and set aside.
- Toss the shrimp with the olive oil and garlic. Heat a large pan over medium heat and cook the shrimp for 3-4 minutes on each side or until no longer opaque and cooked through. Remove from pan and set aside.
- In the same pan, melt the butter with the capers, sage and lemon zest. Add in the pasta and toss to coat the noodles. Place an even amount of pasta on each of two plates, then 7 shrimp on top of each. Sprinkle the parmesan evenly over each serving and ENJOY!