Creamy Shrimp Pasta

I’ve always loved the slower pace of summer, going back to my childhood. I put so many miles on my bike tires and probably wore out the sidewalk on the way to the Dairy Queen. I used to stay up up late pouring over Nancy Drew mysteries in bed, wishing the warm breeze would miraculously cool me  (no air conditioning in those days). I wanted to be Nancy, zipping around town in my convertible solving mysteries with my friends. I still love curling up with a good book. I’ve been in a book club for a dozen years or so with a really great group of women. You’d like them. We don’t read as much anymore. We’ve morphed into a kind of wine~friendship club. You’re probably wondering ~ what’s up with the books and the nostalgia and the. . .? Where’s the food today? Sorry, I digress. . .today on this warm summer day I’m bringing you Creamy Shrimp Pasta, a dish with flavors that remind me of everything summer ~ bright red tomatoes, fresh, fragrant basil, a hint of tangy lemon and sautéed shrimp all in a barely there creamy sauce without any cream in it at all. Stick around and I’ll show you how. This dish is light. It’s fresh. It says summer and it whips up quickly, leaving all kinds of time for lazy days reading or whatever floats your boat.

Now I have to  admit this is not my husband’s favorite dish. Not by a long shot. But it is one of my favorites, so I make it on nights when I know he’ll be gone or when he used to travel for business. We were empty nesters by then, so I had the house to myself. I’d fix myself a big ol’ bowl of this Creamy Shrimp Pasta goodness, pour a glass of wine and sit on the couch devouring it, enjoying both the pasta and complete and total control of the TV remote for the evening. Sometimes it’s the little things in life. . .I promised you creaminess and this recipe delivers, without the heaviness of say, an Alfredo (though I don’t shy away from a yummy Alfredo sauce). The creaminess in Creamy Shrimp Pasta comes from goat cheese, which also gives a hint of tang, as does the lemon. Fresh herbs make it seriously, so good.

The ingredients:

• angel hair pasta or thin spaghetti
• olive oil
• one tablespoon of butter
• raw shrimp
• old bay seasoning
• onion
• garlic
• lemon
• white wine (pinot grigio preferred)
• goat cheese
• grape tomatoes
• basil
• parsley
• salt and pepper

Cook the pasta according to the package directions, then drain, reserving about 1 cup of the pasta water.  In a large skillet over medium heat, warm 1 tablespoon of olive oil and 1 tablespoon of butter.  Swirl it around to coat the bottom of the skillet, then add the shrimp in a single layer and season with Old Bay Seasoning.

Old Bay Seasoning is great on any kind of seafood. They have a saying ~ “When somebody whips out the little yellow can, you know you’re in for a good time”. I agree.

Shrimp cook really quickly, needing only a minute or two on each side until they turn pink. After they’re cooked, remove them from the skillet and add the finely chopped onions, grated garlic and tomatoes. Cook 2-3 minutes over low-medium heat. Pour in the wine, juice and zest from half of a lemon and stir. Continue cooking 3-4 minutes over medium heat, allowing the wine to reduce.

Pour in about 1/4 cup of the pasta water, the 1/4 cup of olive oil and gently fold in the goat cheese, combining to form a creamy sauce. If the sauce is too thick, add more of the pasta water  a few tablespoons at a time to retain the creaminess of the sauce. Taste and season with salt and pepper to your liking. Last blend in the pasta, basil and parsley. 

Wine Pairing:

Pair this light dish with a crisp, citrusy Pinot Grigio that will stand up to the shrimp without overpowering the light, lemon kissed sauce. I love a good red, but avoid it with this dish because it will clash.

Enjoy the dish. Enjoy the season. Oh ~ and if you happen to have leftover shrimp, this Honey-Sriracha Grilled Shrimp Salad is a delicious way to use them.

What’s your favorite way to relax on a warm summer day?

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