My next book, BAREFOOT SEASON, will be out on March 27. Barefoot Season is the first book of my Blackberry Island series. On every island, seafood is a staple because it’s so readily available. Even on the mainland, shrimp is a great weeknight dinner. First of all, it’s delicious. And second, it goes from raw to cooked in five minutes. (From raw to over-cooked in six… oops!) This recipe takes about twice that long because of prep time… a little longer than that, when you factor in the time it takes to boil the water for the pasta. From start to finish, less than 20 minutes, and it’s impressive enough for company.
Next time, I’m going to make the sauce as a marinade for the shrimp, then cook the shrimp on skewers. I’m going to serve it as an appetizer, without all the carbs from the pasta. I bet it would be delicious cold in a salad, too. Maybe spinach with actual chunks of citrus. See, the shrimp was so delicious that I’m already thinking about making it again!
Recipe: Citrus Shrimp with Pasta1 lb. shrimp, peeled and de-veined.
¼ C parmesan cheese
¼ C pine nuts + 2 T, divided
½ C fresh parsley, loosely packed
Juice of one orange
Juice of one lemon
Zest of half the orange
Zest of the lemon
1 dried red pepper, or ½ t red pepper flakes
½ t salt
¼ t black pepper
1 lb dried pasta (I used spaghetti)
Leave the shrimp in the refrigerator until just before you put it in the pan.
Cook the pasta according to package directions. While it’s cooking, combine the olive oil, cheese, ¼ C of pine nuts, and the parsley through pepper in a food processor. Pulse several times, until combined. Heat a large, deep sauté pan over medium heat. Add the citrus sauce. Once it’s simmering, add the shrimp and simmer until it’s no longer translucent, about five minutes.
Drain the noodles. Toss with shrimp, sauce, and remaining pine nuts.