Okay, so we’re going to start by putting a little butter in our back skillet here for our pasta. And I'm going to do a little combination thing here. We’re going to do some EVOO, extra virgin olive oil, to coat the bottom of the pan. We’re going to add a little bit of butter to that, to make our sauce a little richer and sweeter. Going to put a low heat on that, and I'm using a skillet that’s big enough to toss the pasta with the shrimp and the shallots and the butter altogether. I'm just running my knife through some shallot here—and incidentally a lot of people shy away from shallots and garlic and onions on date nights, that is so silly. How oh, two garlics, cancel each other out and when you cook any of those things, garlic, shallots or onions, you know they get very sweet and yummy tasting. So you’re going to gather that up with the dagger knife.
Oh incidentally, if you don’t do a lot of cooking, when you’re chopping, put your hand on the tip of the knife and just run back and forth over the shallot or the onion or the garlic. And it makes you look very cool, like you know what you’re doing in the kitchen. Then you gather it up with the back of your knife, so you don’t nick your self, put that in and just let it cook nice and gentle, in that combination of butter and oil there.
I'm going to zest the lemon and use the zest in the pasta sauce. Okay I've got the zest of one lemon here, I reserved so I'm going to add that into my saucepan for my pasta, putting that in there. And the fragrance just comes right out at immediately. There’s so much flavor in the zest. It’s fantastic.
Now I'm going to add some dry Vermouth to that pan in a separate and I want to get the shrimp up first. I just have a couple of handfuls of little baby shrimps here, they’re not going to be too heavy for that really pasta, and then I’ll toss right up with it. so I got a couple of handfuls of that right from the fish counter. Yeah baby shrimp usually come fully cooked, so we’re just heating them through here. Give it a little stir, my grape tomatoes are going to go in there, too.
I'm using these super sweet grape tomatoes because they just burst in no time at all. And I add those to the pan, and I'm going to add a little bit of the dry Vermouth. Now you could also use white wine, always have some white wine in the fridge for cooking. You can use leftover wine from dinner a couple of nights before, that’s fine too. Or you could use a little splash of chicken broth or chicken stock, you have that on hand. I love the flavor I get from cooking down wines. Now dry Vermouth is actually wine, too. It’s just fortified with herbs, it’s delicious. The fortified wine has herbs in it so it gives a very unique, wonderful flavor. Just once around the pan with that, now you’re going to let that cook out a little bit.
Just going to grab some platters, because my pasta is ready to come out, that’s a terrific thing about angel hair pasta, too. So it only takes a couple of minutes to cook, right? Now this is just about a third of pound, I just took a good handful of the pasta. Wait til you see how much I cooked up to be—a ton, almost filled the colander. Go and get that a good shake, and this makes a terrific light supper any night of the week. Not just for a date night starter, you could just serve this up with a salad.
Okay now I'm adding this to my baby shrimp but I have in there with a grape tomatoes and the Vermouth, the dry Vermouth. And now I'm just going to add some chives to that, I'm going to sniff in some chives for some oniony flavor. It’s the second onion we have going on in there, we got a little oniony flavor from that shallot. Shallots are so sweet and delicious, they taste like a nice cross between garlic and an onion. And we cook those nice and gentle in that butter. Just let them get all caramelized and sweet. And I'm going to add a little bit of salt and pepper to that, turn the pan off. Beautiful, and get that off the stove. Oh, it smells fabulous. Pile it up there, and let’s take another cup with chives just to garnish up the top.
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