Back to reality. No more vacation, no more Halloween treats. A brief interlude of everyday cooking before the Thanksgiving rush happens. I am using this opportunity to try all those dinner ideas I have been craving, and all those recipes I have been bookmarking. Revamping basics and trying classic and new flavor combinations. Today I have something pretty classic for you, garlic, pasta, and shrimp. Simple, fast and delicious, it was a great way to ease myself back into everyday cooking.
Spaghetti and Shrimp in Garlic Sauce:
8 oz of spaghetti (half a box)
1 lb of shrimp, peeled and deveined
1 medium shallot
5 garlic cloves
2 tbsp of olive oil, divided
1/4 cup of sherry
1/2 of a lemon, juiced and zested
1/4 cup of Parmesan cheese
Truffle oil (optional)
Cook pasta according to box directions. In a large skillet, heat 1 tbsp of olive oil over medium-low heat. Add shallots and garlic and cook until tender, stirring often to prevent burning, about 6 minutes. Toss the shrimp in lemon juice, salt and pepper in a small bowl and let sit. Add sherry and cook until almost all the sherry is evaporated, 2-3 minutes. Add shrimp to skillet and raise heat to medium-high. Cook stirring frequently until shrimp are pink and curled, about 2 minutes. Add The cooked spaghetti to the skillet and toss to combine. Add in additional tbsp of olive oil and cheese, toss to combine. Salt and pepper to taste, and sprinkle with truffle oil if you are using it. Serve and enjoy.