Not bad at all.
Spaghetti with Shrimp and Meyer Lemon
This brand of no-wheat spaghetti was… acceptable. Not great, but good-enough. It lacked that toothiness you get from a good quality durum-wheat pasta. I like a little bit of bounce-back when you bite down, this stuff offers not much resistance.
So, to proceed.
• 2 tablespoons olive oil, , juice of 2 meyer lemons, and 2 tablespoons butter.
• Frozen tail-on, deveined white or pink Pacific shrimp, 10-16 depending on size. Mine were from Safeway, an organic frozen product - that when thawed under cold water and patted dry yields a satisfactory shrimpy taste.
• Slivered yellow red and orange peppers. Mine were small; they looked like this.
• Minced garlic and shallot, Old Bay Seasoning, pinch red pepper flakes and lots of black pepper. Oregano or thyme, whichever you have. I always have lots of greek oregano because it goes wild in the garden and I'm constantly picking and drying it.
Boil the spaghetti and drain. Saute the peppers in oil til softened slightly, add a pinch of nice salt. Add the shallots, shake it up or stir, let it go half a minute, add garlic, then move the pepper mixture to the edges of the pan if you have a really big one, or set aside if it's weensy.
Add half the butter to the pan, and saute the shrimp. These cook fast, so don't overdo. I flip them once, then toss the pepper mixture, drained pasta and juice of lemon back into the pan with the other half of the butter. Grate pepper and scrumble your green herbe of choice over top.
Ta da. Guaranteed husband-pleaser if he likes shrimp.
P.S. If you have an open bottle of white wine lying around it will of course be a happy addition, and make it a bit more 'saucy', if that's your preference. No wine? A splash of white balsamic vinegar, rice vinegar or mirin will do the same trick.