Wednesday, August 12, 2015

We are lucky in Key West to have “Key West Pinks” right in our own waters. However, this dish will work equally well with any variety of shrimp and as with most everything, the fresher the better. This is such a great dish for entertaining because the shrimp marinate with the garlic, getting infused, so you can prepare this before guests arrive. Then all you need to do is quickly cook them up right before you are ready to serve. Here goes.

Either peel & devein shrimp yourself, my preferred way, or buy them that way. Truly, either is perfectly fine. Lay them out in a bowl or platter and pour over a good amount of extra virgin olive oil. They want to be swimming in it, this will all make sense in a bit. Chop up finely several cloves of garlic and spread about. Liberally salt and pepper the whole lot. Cover and refrigerate until you are ready to cook. Or cook right away, just let that mixture sit for at least 15 minutes. It can sit in the fridge for a good long while marinating. Next zest 2 lemons, putting the zest in a bowl. Then juice those 2 lemons into the same bowl. Set aside. Then chop up a generous handful of Italian parsley. Place in a little bowl. You will use this later.

Get water boiling for pasta. Cook a box of your favorite linguine. If you use fresh, even better. While that is cooking away, you are ready to cook the shrimp. 

On the stove top, get a pan heated on medium high, add a big knob of butter. Place the shrimp, all the olive oil they have been swimming in, plus the garlic into the pan. Cook the shrimp not more than 2 minutes a side. Take off of heat. Add the lemon zest/juice from the waiting bowl. Stir around. The lemon mixes with the butter and the olive oil to make a bit of a sauce. Then add the parsley. After you have drained the pasta, add all, the shrimp mixture & pasta, back into the empty but still warm pasta pot. Place the lid back on and let sit for a few minutes to marry all those amazing flavors. Serve. 
Just so simple and hearty. Ample enough to serve just as it is, with a green salad, baguette and a glass of wine. For a heartier dish, simply grill up some steaks and serve alongside for a summery surf and turf.