I've been enjoying this dish for the past week, so much so that I've had it for dinner three nights out of seven. When I'm busy with running my business as I currently am in the rush before Christmas, I rely on repeat meals and leftovers happily. There are no good takeout options where I live, so I'm (happily) in the kitchen 3 meals a day usually, but even someone who loves to cook as much as I do needs a few truly quick meals to rely on.
This dinner is ready in about 15 minutes, which is no empty promise. The beauty of shrimp, aside from the fabulous coral pink color it turns as it cooks which thrills me every time, is in its minimal cooking time. Take care to not over-cook the shrimp! I prefer to buy shrimp in the shell, as I think the flavor is better, but any shrimp you like will do. The size of the shrimp only matter insomuch as to vary the cooking time- the smaller the shrimp are, the faster they’ll cook.
Ingredients: (for 1-2 servings)
-1/2 lb. wild caught or organic shrimp, shells removed and de-veined
-1/2 sweet yellow, red or orange bell pepper, finely diced
-1/2 yellow onion, finely diced
-2 teaspoons ghee or olive oil
-6 tablespoons heavy cream
-small pinch freshly grated lemon zest (about 1/4 a lemon, or a little less)
-1-2 teaspoons fresh lemon juice
-small pinch red pepper flakes or 1/8 of a jalapeño, finely diced
-salt and pepper to taste
-fresh parsley, minced, to serve
-pasta, any shape you prefer, I like tagliatelle here
Bring a pot of salted water to boil to cook your pasta in, follow package instructions.
In a heavy bottomed skillet over medium low heat, cook the onion and bell pepper with the ghee or olive oil, alongside a pinch of salt to soften the veg. If you’re using jalapeño, add it now. While the onion and pepper soften, grate a tiny bit of lemon zest, and mince your parsley. Set aside.
Cook the onion and pepper for 5-8 minutes, until their texture is soft. You’re looking for tender, translucent onion and peppers, without any browning or caramelization.
Add the shrimp to the pan, and cook over medium/low heat for about 1 minute, turning the shrimp to cook on the other side when the bottoms turn pink. As soon as you flip the shrimp, add the heavy cream, lemon zest, and red pepper flakes if using. Cover the pan and cook over medium low heat for about 2 minutes, taking care to not overcook the shrimp which only needs a few minutes cooking time total. Add the lemon juice to the pan, plus freshly cracked pepper and parsley. Taste for salt, adjust if needed, and immediately serve over pasta with an extra wedge of lemon if desired, to temper the richness of the creamy sauce. Enjoy :)