Pasta with shrimp and scallions

I saw Lidia Bastianich prepare this on TV and have made it a few times since. I love how she calls this a “5-minute” recipe. Sure, there may be only 5 minutes of actual cooking, but cleaning, peeling and deveining a pound of shrimp, chopping a half-cup of garlic, a bunch of scallions and a third-cup of parsley take some time. Still it’s pretty straightforward and really delicious. I used wild Florida shrimp from Grand Central Market for this one. For the pepperoncini I used hot cherry peppers from New Jersey, the kind they have at Pat’s King of Steaks. I don’t think it’s health city… half-cup of olive oil, 4 tablespoons of butter, but probably better for me than the hamburger. bleachy feeling GOOD tonight! bleachy feeling REAL GOOD!

4 thoughts on “Pasta with shrimp and scallions”

  1. Looks interesting. Not a variety I have tried before. I especially like the sound of the “aromas of raw honey, cannabis and sage”

  2. i’ve had the 2005 and 2006. to my recollection, 2005 had more of that “cannabis” coming through, making it the superior vintage. naturally.

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