Rosemary Shrimp Pasta (serves 6)
4 quarts water
2 tablespoons kosher salt
1 pound bow tie pasta or whole wheat pasta
½ cup extra virgin olive oil
¼ cup fresh rosemary stems only
2 cloves garlic, minced
1 teaspoon red hot crushed red pepper flakes
1 pound shrimp (21/25 count), peeled and deveined
Juice of 1 lemon, cut in half
1/2 cup parmesan cheese, finely grated salt and pepper to taste
1. Pour water and salt into a large stock pot, place over high heat and bring to a boil. Add pasta and stir to separate pasta. Cook pasta al dente. Stir occasionally through the cooking process. Drain pasta in a colander and set aside ]
2. In a blender add oil and rosemary blend on high until rosemary is completely pureed about 3 minutes. Set aside.
3. Using a large sauté pan over medium heat add 2 tablespoons of rosemary oil, garlic and crush red pepper. Sauté for about 30 seconds till a 1 minute, add shrimp and sauté for about 3 minutes.
4. Add pasta to your shrimp sauté for about 2 minutes; combine well. Add remaining rosemary oil, lemon juice, cheese, salt and pepper to taste.
Louie's note: this recipe is a great ladies lunch for the summer or a quick healthy meal. This also can be served at room temperature.