Tuesday, March 1, 2011

Aglio e Olio with Mussels and Shrimp

Ok - I take some of my food shots with my iPhone and the pictures aren't the best. Deal with it. I don't have time to set up my camera all the time and take pictures. I just want to eat!
Aglio e Olio
1 cup angel hair pasta - cooked to package directions; reserving 1/4 cup of pasta water
2 tablespoons extra virgin olive oil
3 cloves garlic, diced
1/2 teaspoon of red pepper flakes
salt/pepper to taste
wedge of lemon
In a saucepan, add the olive oil and garlic. Gently sautee the garlic in the olive oil - do not allow to brown. Add the red pepper flakes and stir. Add the cooked pasta and pasta water - toss to coat.
Sqeeze a little lemon on top and toss. Add fresh, chopped parsley if you choose.
Steamed Mussels
1 cup white wine
1/2 cup of water
1 sprig rosemary
1 clove garlic
1 tablespoon of butter
Combine the first 4 ingredients in a steaming pot and place the mussels inside the steam basket. Simmer for about 10 minutes or until mussels have opened up. Remove the garlic and rosemary sprig from the simmer water and add the butter. Allow butter to melt and then pour over mussels. When adding mussels to the pasta, do not add any additional liquid to the pasta.
Sauteed Shrimp
6 uncooked, peeled and deveined shrimp
olive oil
creole seasoning
Toss the shrimp in the oil and creole seasoning. Sear in a pan coated with olive oil. Flip and sear on the other side. Add to pasta.

1 comment:

Seriously... said...

haha...i love the thumbprint cookies.....the ones from giant eagle in cleveland are the best....since moving to CA i haven't been nearly as tempted!