Well we are fast approaching the four month mark of this adventure in blogging, and what a learning experience I have had. It’s pretty clear to me that when I started blogging I had no idea what I was doing. After reading articles on “How to improve your blog” I have tried to do so, I’m also regularly reading about 25-30 food blogs to help the cause. In that time I have discovered many wonderful food blogs… Most of them are very impressive, so I’m going to do my best to add to the conservation. So from time to time I’m going to go through the archives and pick a post to improve. For the most part I will be adding photos.
If there are any requests or suggestions, please feel free.
Angel Hair pasta- 1 pound
Olive Oil- 2 tbsp
Pancetta- 2 ounces (diced)
Jumbo Shrimp- 1 ½ pounds (peeled, deveined)
Garlic- 1 tbsp (minced)
Red Pepper flakes- ½ tsp
White Wine- ½ cup
Lemon juice- 2 tbsp
Green Onions- ½ cup
Roma Tomatoes- 1 cup (seeded, diced)
Parsley- ¼ cup (fresh, chopped)
Rosemary- 1 tsp (fresh, chopped)
Salt & Pepper- to taste
Method to the Madness
1) Bring a pot of salted water to a boil for the pasta. In a sauté pan over medium- high heat crisp the pancetta and remove leaving the fat. Add the Olive oil, sauté the shrimp, garlic and red pepper. Remove shrimp.
2) Deglaze the pan with the white wine and lemon juice, simmer and reduce by half. Add tomatoes, green onions, and rosemary. Return shrimp to the pan and cook for about 2 minutes, or until firm. Be careful shrimp cook really fast.
3) Drain the pasta. Toss with the shrimp and the sauce. Add the parsley and Pancetta, season with salt & pepper and toss well.