Italian Style Cooking
I have learned to cook for one and possibly two on occasion. I also tend to practice minimalism with the amount of pots and pans that I mess up preparing a meal. I am a one or maybe two at the most pot and pan cook these days.
What you need to cook this
Shrimp of course. I usually buy a package of the already cooked/deveined ones on sale. Takes about 8 to 10 per person I would say. I love em alot so more for me.
Fresh Spinach, yes it is back on the shelf and very easy to deal with. I prefer baby leaves already washed and bagged.
A small jar of artichoke hearts for one…large jar for a family. Marinated is fine.
Four cloves of fresh garlic or two tablespoons of minced in a jar.
Fresh mushrooms, two large handfuls per person. Get these already washed and sliced for the same amount of money as the whole ones.
Capers in the jar. You find these delicacies in the pickle section. They are expensive but oh so worth it in the taste they provide in Italian dishes.
One fresh lemon or juice from a jar, which ever you have available.
One package of Knorr Garlic Herb Sauce. I use half of a package for just me but if it is a family the whole thing.
Fettuccine or Angel Hair Pasta. Fettuccine takes longer to cook than the Angel Hair so plan accordingly.
One tablespoon of butter
One tablespoon of Extra Virgin Olive Oil
Pine Nuts for garnish optional. Another expensive delicacy but you only go round once in life and eating should be glorious I say.
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Okay this is how I do it.
Start a pot of water to boil adding a little oil to the water. Once it is boiling and you are cooking the shrimp put the pasta on to boil.
Set the heat on Hi but turn down to Medium once it gets going. Heat the EVOO (extra virgin olive oil) while you peel and dice the garlic. Sautee the garlic until it is soft and the aroma is making the neighbors hungry. Add one pat or a tablespoon of Real Butter. Throw in the shrimp and toss till heated through. Add mushrooms to the pan and continue to toss or stir until mushrooms are tender. Add two teaspoons of capers with a healthy dose of ground black pepper and a pinch or two of salt. Struggle with the security strip on the artichoke jar and then find that you can’t seem to open it. Damn where is that man to open the jars around here…?*grin* Toss them in the pan and heat them through.
Once heated through remove all contents of pan to a large bowl. In the same pan place 4 handfuls of fresh spinach per person. Take the water from the pasta as it is continuing to boil and pour a small amount into the pan with the spinach. This will cause it to wilt immediately. Squeeze a half lemon over the wilted spinach and remove it from the pan to awaiting plates. With the same pan and the juice that is left add the Knorr Garlic Sauce Powder and stir until smooth. Add a little water from the still boiling pasta to thin and squeeze the other half of the lemon into the sauce. I added a touch of my red wine to the sauce and allowed it to heat through and thicken.
By the time all of this is complete…the pasta ought to be done. Either throw it against the wall to test or pinch it for doneness. To the awaiting plate next to the sitting spinach you add the pasta and complete the picture with a healthy dose of shrimp, mushrooms and artichokes from the bowl. Stir the Garlic Sauce Mixture and pour over the top of the pasta and shrimp. Garnish with Pine nuts.
Enjoy…I sure did.