Pasta Party for one!
The Merriest of Days, my dudes! It’s Christmas and I’m snugged up with my sweet cats whilst A Christmas Story plays in the background. And of course no holiday is complete without all the tasty goods—toffee, coffee, camembert cheese and pasta. All the pasta. I was a dang lucky duck and was gifted some shrimp my uncle caught last summer (it’s highly sought after in my family) so I had to make a family favorite pasta dish to celebrate my wee solo day—shrimp piccata!
What you’ll need:
as much shrimp as you’d like (I don’t even know how much I used, I just went all in)
about two tablespoons of unsalted butter (or more, live it up!)
three cloves or so of minced garlic
a touch of olive oil
a couple sprigs of thyme
angel hair pasta
capers
lemon to finish your dish with
salt and pepper to taste
a pot to cook your pasta in
a deep pan to cook your sauce and shrimp in
Okeydok, let’s get that pasta water heating up and your pan warming on a med/high heat. Once your pan is heated, add your butter! Once it’s melted, throw your thyme and garlic into the pan and give it all a little stir and let it meld away. Your pot of water will probably be ready for that pasta, so throw in as much as you’d fancy eating (I went hard, it’s Christmas after all!). While your pasta starts cooking, you can add your shrimp to the butter sauce. Shrimp only takes a couple minutes to cook on each side, so keep your eye on the pan. Add salt and pepper to taste and a couple spoonfuls of pasta water to your sauce, give it a good mix! Drain your cooked pasta once it’s ready and add it to the butter sauce, toss it together, add a wee bit of olive oil if you’d like, transfer to a bowl, top with as many capers as desired, add a hefty squeeze of lemon and voila—dinner!
Simple-dimple and dang tasty.
Happy Holidays, my lovelies. I hope you nourish that body, rest well and do what serves you this season <3
