Rocket Pasta
Prepare for take -off because this recipe is out of this world!!
I know you’ve seen me post about this recipe- and as a self proclaimed carb dodger, actually that's not 100 percent true.. I am a recovering paleo fiend and a child of the 90s where I really think carbs got a bad rap. I let them back in my life from week to week- either as a solid or as I usually prefer- a liquid form.
Anyway- This recipe came to be- because as I have mentioned before I get on obsessive kicks. And this current obsesh is arugula or as the rest of the world calls it “Rocket Lettuce”- because of its lite spice. I prefer it because it's durable and it's deLishh.. The other components were- the shrimp were on sale and I had left over mozzarella and capers in the fridge.. Okay blah blah blah I don’t want to be that girl that rambles on before the recipe for 150 characters.. oops! just did! without further ado- it's ahhhmazing and forsure a feel good DISH ON A MISH..
What you’ll need:
Fettucini
8 Shrimp. White raw easy peel is what I used last time from Whole Foods- they were huge. This is preference and can be interchangeable.
Fresh mozzarella cut into ¼ ( medallions are best but any fresh will suffice)
A spoonful ( or more if your me ) of capers
1 whole ( large ) lemon
Fresh ground pepper
Olive oil
1 Tbsp Minced garlic
1 Lemon
Directions:
To start-unless you have bought your shrimp peeled and deveined- do that part first and get it over with.
Cut your Lemon into 4 wedges.
Place peeled shrimp in a small bowl and flash marinade with olive oil, minced garlic, squeeze one whole lemon wedge, fresh ground pepper.
I like to have my mozzarella already cut into ¼ or even halves. The cheese isn’t the main act- more like a supporting actress. Place back in the fridge until ready to use. You want it to be cold when you do use it.
Start your pasta. To make the perfect al dente pasta, all you have to do is follow the instructions to a T- I mean it- set a timer and don’t second guess it. Simon thinks I make the best pasta- all I do is follow the directions!
For this dish I strongly suggest the Fettucini- yes you could sub out a spaghetti but the flat thickness of the Fettucini really plays into the flavor of this dish- and how the olive oil sits on the noodle- I know you learn something new everyday..
While your pasta is going this is when you can cook your shrimp.
Drizzle olive oil in the pan on medium heat- ( do not just put it on high- you will burn the garlic), once you know the pan has gotten hot- maybe 5 mins- Everyone's stove top is different… place shrimp in the pan.
They will immediately begin to sear.
You will start to see the shrimp change color, flip shrimp and repeat.. Squeeze another wedge of lemon, to help brown the shrimp and create that yummy crust that we want on the outside.
To assure the shrimp is cooked thoroughly, cover and turn heat down.
Periodically check and flip. Shrimp usually don't take too much time.
Around this time is when the pasta will be done, drain and then here’s a tip- while the pasta is cooling- drizzle olive oil and toss- this prevents the pasta from sticking together while it cools. I usually wait 3-5 mins.
Grab your arugula and mozzarella from the fridge. Combine with pasta, capers, top with shrimp, garnish each plate with a lemon wedge and fresh cracked pepper. Another drizzle of olive oil- or not… the olive oil that you already put on the pasta earlier should be enough!
