Dinner Tonight: Shrimp with Pasta
 

A moderation on a recipe I've posted here before.

1/4 lb. large shrimp, shelled and deveined
1 c. dried small penne or other small tubular pasta (I'm using small ziti
tonight)
1 small shallot, minced
2 larged cloves of garlic, minced
2 Tbs. olive oil
1 Tbs. butter
1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried
oregano, basil, thyme, rosemary and savory)
the juice of one half fresh lemon
Splash of dry white wine (about 1 Tbs.)
salt & pepper to taste

Cook the pasta al dente and drain it well. Meanwhile, in a large saute pan,
saute the shallot and garlic in the oil and butter until translucent,
stirring frequently. Deglaze the pan with a splash of wine. Add the cooked
pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze
lemon juice over all. Cook over moderate heat, being careful not to over
cook the shrimp, until the shrimp are just pink. (If using frozen
pre-cooked shrimp just throw them in long enough to get hot while stirring
into the cooked pasta.) Serve with some nice crusty warm bread or a salad
(or both). Serves 4

Jill

Dinner Tonight: Shrimp with Pasta
 

jmcquown wrote:

> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
> 1 c. dried small penne or other small tubular pasta (I'm using small
> ziti tonight)
> 1 small shallot, minced
> 2 larged cloves of garlic, minced
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of
> dried oregano, basil, thyme, rosemary and savory)
> the juice of one half fresh lemon
> Splash of dry white wine (about 1 Tbs.)
> salt & pepper to taste
>
> Cook the pasta al dente and drain it well. Meanwhile, in a large
> saute pan, saute the shallot and garlic in the oil and butter until
> translucent, stirring frequently. Deglaze the pan with a splash of
> wine. Add the cooked pasta and season with the herbs and salt &
> pepper. Add the shrimp. Squeeze lemon juice over all. Cook over
> moderate heat, being careful not to over cook the shrimp, until the
> shrimp are just pink. (If using frozen pre-cooked shrimp just throw
> them in long enough to get hot while stirring into the cooked pasta.)
> Serve with some nice crusty warm bread or a salad (or both). Serves 4
>


Well, since you dine solo you'll have _4_ whole meals out of that,
vulture...

Dinner Tonight: Shrimp with Pasta
 

On Wed, 4 Nov 2009 15:11:46 -0600, "scampi"
> wrote:

>Well, since you dine solo you'll have _4_ whole meals out of that,
>vulture...

DK is jealous.

--
I love cooking with wine.
Sometimes I even put it in the food.

Dinner Tonight: Shrimp with Pasta
 

jmcquown wrote:

> A moderation on a recipe I've posted here before.
>
<snip>

Sounds good to me too!

--

Dinner Tonight: Shrimp with Pasta
 

On Nov 4, 12:31*pm, "jmcquown" > wrote:
> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
> 1 c. dried small penne or other small tubular pasta (I'm using small ziti
> tonight)
> 1 small shallot, minced
> 2 larged cloves of garlic, minced
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried
> oregano, basil, thyme, rosemary and savory)
> the juice of one half fresh lemon
> Splash of dry white wine (about 1 Tbs.)
> salt & pepper to taste
>
> Cook the pasta al dente and drain it well. *Meanwhile, in a large saute pan,
> saute the shallot and garlic in the oil and butter until translucent,
> stirring frequently. *Deglaze the pan with a splash of wine. *Add the cooked
> pasta and season with the herbs and salt & pepper. *Add the shrimp. *Squeeze
> lemon juice over all. *Cook over moderate heat, being careful not to over
> cook the shrimp, until the shrimp are just pink. *(If using frozen
> pre-cooked shrimp just throw them in long enough to get hot while stirring
> into the cooked pasta.) *Serve with some nice crusty warm bread or a salad
> (or both). *Serves 4
>
> Jill

I'll try it soon. I like the fact that it's not a 'red' dish, which
my SO is tired of. In our case tho, the 'serves 4' will probably be
challenged. : ))

Dinner Tonight: Shrimp with Pasta
 

"Kalmia" > wrote in message
...
On Nov 4, 12:31 pm, "jmcquown" > wrote:
> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
> 1 c. dried small penne or other small tubular pasta (I'm using small ziti
> tonight)
> 1 small shallot, minced
> 2 larged cloves of garlic, minced
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried
> oregano, basil, thyme, rosemary and savory)
> the juice of one half fresh lemon
> Splash of dry white wine (about 1 Tbs.)
> salt & pepper to taste
>
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute
> pan,
> saute the shallot and garlic in the oil and butter until translucent,
> stirring frequently. Deglaze the pan with a splash of wine. Add the cooked
> pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze
> lemon juice over all. Cook over moderate heat, being careful not to over
> cook the shrimp, until the shrimp are just pink. (If using frozen
> pre-cooked shrimp just throw them in long enough to get hot while stirring
> into the cooked pasta.) Serve with some nice crusty warm bread or a salad
> (or both). Serves 4
>
> Jill

I'll try it soon. I like the fact that it's not a 'red' dish, which
my SO is tired of. In our case tho, the 'serves 4' will probably be
challenged. : ))



The quantities may be adjusted by simply reducing or increasing the
ingredients. It's a very simple dish. And like you, I get very tired of
red gravied everything if the word pasta is in the recipe :)

Jill

Dinner Tonight: Shrimp with Pasta
 

"Omelet" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> A moderation on a recipe I've posted here before.
>>
>> 1/4 lb. large shrimp, shelled and deveined
>> 1 c. dried small penne or other small tubular pasta (I'm using small ziti
>> tonight)
>> 1 small shallot, minced
>> 2 larged cloves of garlic, minced
>> 2 Tbs. olive oil
>> 1 Tbs. butter
>> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried
>> oregano, basil, thyme, rosemary and savory)
>> the juice of one half fresh lemon
>> Splash of dry white wine (about 1 Tbs.)
>> salt & pepper to taste
>>
>> Cook the pasta al dente and drain it well. Meanwhile, in a large saute
>> pan,
>> saute the shallot and garlic in the oil and butter until translucent,
>> stirring frequently. Deglaze the pan with a splash of wine. Add the
>> cooked
>> pasta and season with the herbs and salt & pepper. Add the shrimp.
>> Squeeze
>> lemon juice over all. Cook over moderate heat, being careful not to over
>> cook the shrimp, until the shrimp are just pink. (If using frozen
>> pre-cooked shrimp just throw them in long enough to get hot while
>> stirring
>> into the cooked pasta.) Serve with some nice crusty warm bread or a
>> salad
>> (or both). Serves 4
>>
>> Jill
>
> That sounds really good Jill! You should take some pics and post it as
> a signature dish. :-)
> --
> Peace! Om
>
It's really simple and quite tasty :) It's not my dish so I can't claim it.
And I stopped taking pictures of food a long time ago.

Jill

Dinner Tonight: Shrimp with Pasta
 

On Thu, 5 Nov 2009 04:56:49 -0800 (PST), Kalmia
> wrote:

>
>I'll try it soon. I like the fact that it's not a 'red' dish, which
>my SO is tired of. In our case tho, the 'serves 4' will probably be
>challenged. : ))

It's a pink dish.... and how do we make pink? ;)

--
I love cooking with wine.
Sometimes I even put it in the food.

Dinner Tonight: Shrimp with Pasta
 

In article >,
"jmcquown" > wrote:

> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
(snip)
> into the cooked pasta.) Serve with some nice crusty warm bread or a salad
> (or both). Serves 4
>
> Jill
Do you pay much attention to how much shrimp you use? Four ounces of
shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
doesn't take more than two large shrimps to make an ounce. I believe
I'd use more shrimps. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

Dinner Tonight: Shrimp with Pasta
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> A moderation on a recipe I've posted here before.
>>
>> 1/4 lb. large shrimp, shelled and deveined
> (snip)
>> into the cooked pasta.) Serve with some nice crusty warm bread or a
>> salad
>> (or both). Serves 4
>>
>> Jill
> Do you pay much attention to how much shrimp you use? Four ounces of
> shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
> doesn't take more than two large shrimps to make an ounce. I believe
> I'd use more shrimps. :-)
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
> 10-30-2009



Your large shrimp must be whoppers! It's not shrimp season down here
anymore so what's available (unless it's frozen) isn't really very large at
all :) At any rate, 1/4 lb. is a guideline. Feel free to use as much
shrimp as you wish, and any size!

Jill

Dinner Tonight: Shrimp with Pasta
 

"jmcquown" wrote:
>"Melba's Jammin'" wrote:
>> "jmcquown" wrote:
>>
>>> A moderation on a recipe I've posted here before.
>>>
>>> 1/4 lb. large shrimp, shelled and deveined
>> (snip)
>>> into the cooked pasta.) Serve with some nice crusty warm bread or a
>>> salad (or both). Serves 4
>>>
>>> Jill
>> Do you pay much attention to how much shrimp you use? Four ounces of
>> shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
>> doesn't take more than two large shrimps to make an ounce. I believe
>> I'd use more shrimps. :-)

That's if they're already cooked, cleaned... "1/4 lb. large shrimp,
shelled and deveined" is actually only 1/2 ounce per serving, cooked.

>Your large shrimp must be whoppers!

Actually "large" shrimp are always the same size.

Shrimp are catagorized by "count", therefore with "large" shrimp there
are always approximately 33 raw/deheaded shrimp per pound... and
shrimp shrink by 50%, or more, when cooked and shelled... that's why
there are so many tricks to make shrimp look like more; butterflying,
breading, leaving the tails on. A 1/4 pound of large shrimp would be
8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when
serving four. I always buy jumbo shrimp or larger, large shrimp are
too small, best used for shrimp salad or when a recipe calls for
chopped shrimp, lower count shrimp are too costly to cut into bits. I
would typically allow no less than 1/2 lb of shrimp per person for an
entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for
four people is kind of a silly joke... that's like having four people
share one skimpy shrimp cocktail... there're more shrimp in a tiny can
of Fancy Feast.

http://whatscookingamerica.net/ShrimpTips.htm

I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine
in place on the 1/2 pound of kielbasa in my ramen... eat yer heart
out, Andy:
http://i34.tinypic.com/2vundvk.jpg

Dinner Tonight: Shrimp with Pasta
 

Melba's Jammin' wrote:
> In article >,
> "jmcquown" > wrote:
>
>
>>A moderation on a recipe I've posted here before.
>>
>>1/4 lb. large shrimp, shelled and deveined
>
> (snip)
>
>>into the cooked pasta.) Serve with some nice crusty warm bread or a salad
>>(or both). Serves 4
>>
>>Jill
>
> Do you pay much attention to how much shrimp you use? Four ounces of
> shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
> doesn't take more than two large shrimps to make an ounce. I believe
> I'd use more shrimps. :-)
>

To say nothing of sauteing in butter with chicken, garlic and white wine:)

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Dinner Tonight: Shrimp with Pasta
 

brooklyn1 wrote:

> "jmcquown" wrote:
>> "Melba's Jammin'" wrote:
>>> "jmcquown" wrote:
>>>
>>>> A moderation on a recipe I've posted here before.
>>>>
>>>> 1/4 lb. large shrimp, shelled and deveined
>>> (snip)
>>>> into the cooked pasta.) Serve with some nice crusty warm bread or
>>>> a salad (or both). Serves 4
>>>>
>>>> Jill
>>> Do you pay much attention to how much shrimp you use? Four ounces
>>> of shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
>>> doesn't take more than two large shrimps to make an ounce. I
>>> believe I'd use more shrimps. :-)
>
> That's if they're already cooked, cleaned... "1/4 lb. large shrimp,
> shelled and deveined" is actually only 1/2 ounce per serving, cooked.
>
>> Your large shrimp must be whoppers!
>
> Actually "large" shrimp are always the same size.
>
> Shrimp are catagorized by "count", therefore with "large" shrimp there
> are always approximately 33 raw/deheaded shrimp per pound... and
> shrimp shrink by 50%, or more, when cooked and shelled... that's why
> there are so many tricks to make shrimp look like more; butterflying,
> breading, leaving the tails on. A 1/4 pound of large shrimp would be
> 8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when
> serving four. I always buy jumbo shrimp or larger, large shrimp are
> too small, best used for shrimp salad or when a recipe calls for
> chopped shrimp, lower count shrimp are too costly to cut into bits. I
> would typically allow no less than 1/2 lb of shrimp per person for an
> entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for
> four people is kind of a silly joke... that's like having four people
> share one skimpy shrimp cocktail... there're more shrimp in a tiny can
> of Fancy Feast.
>
> http://whatscookingamerica.net/ShrimpTips.htm

I''ve been getting my shrimp from a wholesale food purveyor (Restauarant
Depot) here in Chicago, a frozen 5 lb. bag of 16/20 count is like $35.00,
8/10 is around $40.00.. These are peeled, deveined, and cooked, and there
is little wastage, beats the hell outta stupidmarket shrimp. And peeling
and deveining shrimp is something I can no longer abide, so these frozen
ones are very handy. I remember when I used to buy the raw stupidmarket
ones I'd have to buy virtually two pounds for a modest stir-fry or whatever
for two peeps...


> I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine
> in place on the 1/2 pound of kielbasa in my ramen... eat yer heart
> out, Andy:

http://i34.tinypic.com/2vundvk.jpg


Looks all "cozy and warm"...

:-)


--
Best
Greg

Dinner Tonight: Shrimp with Pasta
 

On Fri, 6 Nov 2009 16:14:10 -0600, "Gregory Morrow"
> wrote:

>brooklyn1 wrote:
>
>> "jmcquown" wrote:
>>> "Melba's Jammin'" wrote:
>>>> "jmcquown" wrote:
>>>>
>>>>> A moderation on a recipe I've posted here before.
>>>>>
>>>>> 1/4 lb. large shrimp, shelled and deveined
>>>> (snip)
>>>>> into the cooked pasta.) Serve with some nice crusty warm bread or
>>>>> a salad (or both). Serves 4
>>>>>
>>>>> Jill
>>>> Do you pay much attention to how much shrimp you use? Four ounces
>>>> of shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
>>>> doesn't take more than two large shrimps to make an ounce. I
>>>> believe I'd use more shrimps. :-)
>>
>> That's if they're already cooked, cleaned... "1/4 lb. large shrimp,
>> shelled and deveined" is actually only 1/2 ounce per serving, cooked.
>>
>>> Your large shrimp must be whoppers!
>>
>> Actually "large" shrimp are always the same size.
>>
>> Shrimp are catagorized by "count", therefore with "large" shrimp there
>> are always approximately 33 raw/deheaded shrimp per pound... and
>> shrimp shrink by 50%, or more, when cooked and shelled... that's why
>> there are so many tricks to make shrimp look like more; butterflying,
>> breading, leaving the tails on. A 1/4 pound of large shrimp would be
>> 8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when
>> serving four. I always buy jumbo shrimp or larger, large shrimp are
>> too small, best used for shrimp salad or when a recipe calls for
>> chopped shrimp, lower count shrimp are too costly to cut into bits. I
>> would typically allow no less than 1/2 lb of shrimp per person for an
>> entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for
>> four people is kind of a silly joke... that's like having four people
>> share one skimpy shrimp cocktail... there're more shrimp in a tiny can
>> of Fancy Feast.
>>
>> http://whatscookingamerica.net/ShrimpTips.htm
>
>I''ve been getting my shrimp from a wholesale food purveyor (Restauarant
>Depot) here in Chicago, a frozen 5 lb. bag of 16/20 count is like $35.00,
>8/10 is around $40.00.. These are peeled, deveined, and cooked, and there
>is little wastage, beats the hell outta stupidmarket shrimp. And peeling
>and deveining shrimp is something I can no longer abide, so these frozen
>ones are very handy. I remember when I used to buy the raw stupidmarket
>ones I'd have to buy virtually two pounds for a modest stir-fry or whatever
>for two peeps...
>
>
>> I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine
>> in place on the 1/2 pound of kielbasa in my ramen... eat yer heart
>> out, Andy:
>
> http://i34.tinypic.com/2vundvk.jpg
>
>
>Looks all "cozy and warm"...
>
>
And very easy peasy... first slice a 1/2 pound of kielbasa into 3/8"
rounds, simmer in plain tap water for like ten minutes and drain to
get rid of some curing salts and some fat. Then add a 2 quart bowlful
of RO water into a 3 quart pot, like ten large garlic cloves sliced, a
large onion in big dice, black pepper, white pepper, dried parsley,
dried dill weed, a dash of sesame oil, a Goya chicken bouillion
packet, a sprinkle of turmeric, an 8 ounce tin of sliced 'shrooms and
simmer for like ten minutes and then add the ramen noodle block
(broken in quarters) and the packet of seasoning and a Tblsp Kikkoman
soy sauce... cook till noodles are tender. Meanwhile you've added
two+ heaping Tbls cornstarch to the 'shroom tin half filled with RO
water... I use RO water for all consumption. Heat gently and stir
till thick and glossy. I've been at this so long I don't need to
think about it, and all my seasonings are in my spice locker alongside
my stove... I add whatever is in the fridge that looks interesting...
I usually add celery but had none today - oh, I did add a tsp dehy red
n' green bell pepper - if I had cabbage I'd have shredded some in,
sometimes I drizzle in a beaten egg or three, sometimes I have left
over pork, or chicken, or ham, today I had kielbasa... Spam doesn't
work too well in ramen. Sometimes I use the noodles from two packs to
make a frittata and save the flavoring packets for egg drop. I meant
to add some frozen broccoli today but forgot. Anyways, my ramen
concoctions make a very tasty and filling brunch... eat yer heart out,
Andy Candy, ya Bum! LOL

I wasn't hungry after all that so for dinner I had a store bought
raisin bran muffin, a small bowl of bite size shredded wheat w/2%, and
a fresh bosc pear. And I just fixed a tall Crystal Palace Vodka with
Ruby Red. Jilly is on the left in her chair along side, Peachie is to
the right burying the cable box, the other devils are in their
favorite after dinner snoozing spots. Life is good.

Dinner Tonight: Shrimp with Pasta
 

jmcquown wrote:
> A moderation on a recipe I've posted here before.
>
> 1/4 lb. large shrimp, shelled and deveined
> 1 c. dried small penne or other small tubular pasta (I'm using small
> ziti tonight)
> 1 small shallot, minced
> 2 larged cloves of garlic, minced
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried
> oregano, basil, thyme, rosemary and savory)
> the juice of one half fresh lemon
> Splash of dry white wine (about 1 Tbs.)
> salt & pepper to taste
>
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute
> pan, saute the shallot and garlic in the oil and butter until
> translucent, stirring frequently. Deglaze the pan with a splash of
> wine. Add the cooked pasta and season with the herbs and salt &
> pepper. Add the shrimp. Squeeze lemon juice over all. Cook over
> moderate heat, being careful not to over cook the shrimp, until the
> shrimp are just pink. (If using frozen pre-cooked shrimp just throw
> them in long enough to get hot while stirring into the cooked pasta.)
> Serve with some nice crusty warm bread or a salad (or both). Serves 4


I had something similar tonight. I made a white sauce ahead of time and
seasoned it only with a little salt and pepper, a wee bit of grated
nutmeg and about a cup of grated Parmesan. While I cooked some linguine
I fried two cloves of finely chopped garlic and about 3/4 lb. of
shrimp. I poured the sauce into the shrimp and garlic then tossed in
the pasta and some chopped fresh parsley. It was delicious.