January 28, 2008

Rachael Ray - Italian-Style Garlic Shrimp and Cherry Tomatoes

Dinner tonight was of the quick and easy variety. I had on my menu plan for the week a new recipe (for me) from Rachael Ray's 365-No Repeats. When I read the ingredients for her Italian-Style Garlic Shrimp with Cherry Tomatoes, I knew this was something that we'd enjoy. The lemon was not too overpowering, as it can be in some recipes. I can really see serving this over the summer months as the cherry tomatoes are available locally and so fresh and sweet. I do have to say that in this case, this meal really can be on the table within 30 minutes without question! I know many of her recipes require quite alot of chopping, and while there is some for this one it's not so much that you'll be spending 20 minutes just honing your knife skills.
It was a nice light meal that really satisfied without being heavy in the least. My boys devoured the shrimp and the spaghetti but, can't be bothered with the tomatoes, but that's ok - more for me!

Madeline over at Everything Rachael Ray has a weekly round-up of various food blogs that have posted something by Rachael Ray... so, head on over to take a peek, I believe the round-up is on Friday and there's bound to be some great recipes and reviews on her recipes.

Italian-Style Garlic Shrimp with Cherry Tomatoes

Recipe by Adapted from 365-No Repeats, Rachael Ray
  • Coarse Salt
  • 1 pound thin spaghetti (we used about 1/2 pound, and that was plenty)
  • 1 pound small shrimp, deveined and peeled - tails removed
  • 2 teaspoons lemon zest, plus the juice of 1/4 lemon
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • scallions, thinly sliced on an angle
  • 1/3 cup dry white wine
  • 2 handfuls fresh flat leaf parsley, chopped
  • 20 fresh basil leaves, torn or shredded 
  • Coarse Black Pepper
Cooking Directions
  1. Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
  2. Heat a large nonstick skillet over medium to medium-high heat. 
  3. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the extra virgin olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, and scallions and toss, cooking for another minute or two until the shrimp are firm and pink. 
  4. Add the white wine and the herbs. Turn off the heat. Drain the pasta and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.

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