Wednesday, May 20, 2009
Cappellini Tossed w/ Garlic Shrimp and Kale
I had elaborate rainy day plans to bake two tarts-- one sweet and one savory. But just as I threw the tart dough in the refrigerator to chill the sun came out and I remembered that I was cooking for one. The energy for elaborate is hard to muster up for just me so I decided to delay the tarts a day. Fortunately, I also remembered the shrimp I bought on sale at the store the day before and the bundle of purple kale from the farmer's market on Saturday.
Of course even though I was cooking for one I made enough for two hungry people so now I have lunch.
4 cloves of garlic, minced (I love garlic and probably could've even had more)
2 Tbsp Olive OIl
1/2 cup dry white wine
1/2 pound shrimp (in my case ten 16-20 count, I always ask for an amount not a weight so I can divide appropriately)
1 bundle of kale
1/2 pound cappellini (angel hair pasta)
salt, pepper, and pepper flakes to taste
After bringing a large pot of water to boil for the pasta, I minced the garlic and heated the cast iron skillet with the olive oil. Meanwhile I blanched the kale in the pasta water, squeezed it dry and cut it into bite size pieces. When the skillet was hot I briefly sauteed the garlic and then added the shrimp, cooking for about a minute on each side. After removing the shrimp I added the white wine, pepper flakes, salt and pepper to the pan and cooked for another minute or so. By this time the water was boiling again so I threw in the pasta which only takes three minutes (one of the reasons I love cappellini), turned the heat off the sauce and then added the shrimp and kale to the white wine sauce. After draining the pasta and reserving a cup or so of pasta water to add, if needed, to the sauce I tossed it all together. Took pictures, which was torture because I was starving, and voila- dinner.
An incredibly easy and delicious weeknight meal.