Brady Drake
There can be nothing quite as satisfying as a dish of rich and decadent pasta. The amount of comfort found in the carb loaded dish can leave you feeling like a nap is needed like after a Thanksgiving feast. It’s sort of what we like about pasta, full and content.
The thing I love most about cooking and creating dishes, is seeing the joy on people’s faces when they take that first delicious bite and the look of wellbeing once they have finished eating. Cooking is my way of artistic expression and I really enjoy it.
This dish was inspired to lighten up the load for a summery touch on the classic heavy dish. This recipe is for a single serving, though feel free to prepare it for the whole family.
Ingredients
- 1 tbs finely diced yellow onion
- 1 tsp minced garlic (I prefer fresh, but you can use jarred)
- 6 ripe grape tomatoes, halved
- 8 shrimp, veins and tails removed
- 3 tbs white wine (any dry white will do, I use Chardonnay)
- 1 tbs lemon juice • 1 tbs oregano
- 1 tsp chili flakes
- 2 oz shredded parmesan cheese • 6 oz fettuccine noodles
- Pinch of parsley to garnish
Preparation
Prepare pasta according to package instructions. This recipe calls for fettuccine, but a penne would be great too, or you could use a gluten free variety.
In a lightly oiled medium frying pan over medium heat, saute the onion, and garlic until getting aromatic, then add the shrimp. Cook shrimp until turning light pink. Add the grape tomatoes when they start to blister deglaze the pan with the white wine and lemon juice. Toss with chili flakes and oregano, salt and pepper to taste. Dish up and garnish with parmesan cheese and parsley. I hope you enjoy this dish. If you have questions or if you prefer that I prepare it for you, come visit me at Boiler Room!
