PASTA WITH SHRIMP

Unbelievable but true.  It rained in Southern California last night.  Taking the puppies for a walk this morning and the air is fresh and warm.  The weather report says that we are going to get more rain next week.  Personally, I am not a big fan of rain, only if it rains during the night when I am sleeping.  However, California is always in need of some good rain, so I just grin and bear it.

I am always trying to think of new ways to make Pasta and one of my favorites is Pasta with Shrimp, Tomatoes, and in a Lemon Sauce.  It is one of those meals that takes about 20 minutes, but is elegant enough for company.

PASTA WITH SHRIMP

1 lb of Barilla Thick Spaghetti
20 extra large Shrimp (raw and deveined)
1 Lemon
2 cloves of Garlic minced
1/2 tsp Hot Pepper Flakes (or to your taste)
Olive Oil
1 tsp of drained and rinsed Capers
2 Roma Tomatoes seeded and chopped
Fresh Basil

Seed and chop the tomatoes and set aside.  Zest the lemon and squeeze out all the juice, mix together and set aside.  Drain and rinse the capers.  Put the water on to boil.  Put the pasta on to cook.  About 10 minutes or until just al dente.  In a large skillet put about 3 tablespoons of Olive Oil.  When hot, add the garlic and the Shrimp.  Saute just until the Shrimp are pink and done.  Add the pepper flakes and stir.  Turn the heat very low, drain the Pasta and put into a large shallow bowl.  Pour the Lemon and zest and about 1/4 cup of Olive Oil onto the Pasta.  Quickly add the Shrimp, the Capers and toss gently.  Top with the Tomatoes and a sprinkle of freshly chopped Basil.

A really wonderful way to serve Pasta.  A crisp green Salad and some grilled Ciabatta, a glass of White Wine.  Mangia!

Thanks for stopping in today
Ciao for now
Grayce