Friday’s Beautiful Shrimp

Do you love to play around with recipes? I sure do. I found this recipe a while back and tucked it away for a sultry day. We had just returned from our time at Pine Crest Lake. The valley’s 100+ day-time high made everyone wilt.

The original recipe called for just 1 tablespoon Butter mixed with 1 tablespoon Olive Oil to sauté the shrimp along with 2 mini bell peppers and a single clove of garlic. No, for Hubby I knew that would not due. I increased the peppers, garlic and the butter. We added both lemon juice and my favorite cooking ingredient, lemon zest. When you have all that lemony buttery flavor, naturally you’ve got to reach for the white wine. This was a Friday to be remembered. A little salad, some garlic bread and a bottle of wine. Who could ask for more?

It’s hard to think of giving up steaks or burgers as penance with a Friday Night Supper of Shrimp over a bed of pasta. On nights like this I say an extra blessing and thank The Father, Son and Holy Spirit for all the blessings in my life.

Enjoy this day and all it brings!

Buttery Shrimp over Pasta
1 lb large Shrimp
8 oz Spaghetti Pasta
4 Garlic Cloves
4 mini Bell Peppers
1 Lemon
Italian Parsley minced for garnish
1 tablespoon Olive Oil
6 tablespoons Butter, divided
Red Pepper Flakes to taste
1/4 cup White Wine
Salt to taste
Black Pepper to taste

Clean, peel, devein shrimp. Remove tails, keep chilled until ready to cook.

Bring a pot of salted water to a rolling boil. Add pasta, cook al dente, about 11 minutes. Keep pasta warm until ready to serve.

Peel and thinly slice garlic. Mince bell peppers. Zest lemon into a small bowl. Cut lemon in half, squeeze juice over the zest. Mince parsley for garnish. Set aside until ready to use.

Heat the oil and 2 tablespoons butter together in a skillet over medium-high heat. Add garlic, red pepper flakes, minced bell peppers and shrimp. Sauté for 2 minutes, until shrimp turns pink.

Increase heat to high. Add lemon juice with zest, wine, remaining butter, salt and pepper to taste. Bring to a boil, remove from heat.

Plate pasta. Serve shrimp over pasta. This dish is delicious yet simple with a toss salad, warm bread and crisp wine.

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God indeed is my savior;
I am confident and unafraid.