I love shrimp. I especially love pasta and shrimp. I love shrimp stuffed in wonton wrappers and often tossed in a taco for a more seafood-inspired Mexican dish. Living 15 minutes from the ocean, you’d think I would eat it more often.
I have memories of shrimp, that quite honestly, might frighten some people. You see, when I was younger and visiting my grandparents in Florida, I remember going to the fish market to get fresh shrimp for dinner. Now, when I say fresh shrimp, I don’t just mean it was pulled out of the ocean that day, I mean they still had their heads on and were nowhere close to looking like those curled pink gems you find on a Sunday brunch buffet. I blame my grandmother for the next part. Mostly because she had the confidence in me not to freak out and needed a kitchen assistant when no one else would aid her. I would cut the heads off the shrimp, then, as swift as a samurai, I’d devein the little devils.
At least I knew my food was fresh, right?
So the other night I was hungry, and to be honest, I didn’t want to spend too much time making anything, so I went to the seafood counter, purchased a quarter pound of shrimp and a box of Pasta-Roni Angel Hair Pasta and Herbs and started my pasta and shrimp mea.
I sauteed the shrimp in garlic and butter, made up the Past-a-Roni and voila, dinner was served in less than 15 minutes!.
Easy Herbed Pasta and Shrimp
1 box of Pasta-Roni Angel Hair Pasta and Herbs (plus 1 and 1/3 cup of water, 2/3 cups of milk, and 2 tablespoons of margarine)
1/4 pound of medium size shrimp
1 tablespoon of butter
1/2 teaspoon of garlic powder
Black pepper to taste
Prepare Pasta-Roni according to box.
Unshell and devein shrimp. In a small skillet, melt butter. Add shrimp and garlic powder. Let shrimp cook on either side until pink, should take about a minute on each side. Remove from pan and add to pasta. Sprinkle with black pepper.