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Pasta from Jill Reiss

Published : 09/15/2009 18:10:55
Categories : Entree

Pasta from Jill Reiss

We can’t wait to try the recipe we received from Jill Reiss. It looks like it’s a perfect blend of flavors. Thanks for being a customer of Olde Westport Spice. ½ pound pasta of your choice (I prefer either farfalle or angel hair) 1 pound of raw shrimp (if frozen thawed) shelled and deveined 1 stick of butter 2 tablespoons of olive oil 2 tablespoons of diced garlic (I use the pre-diced in a jar) 1/3 cup of the Olde Westport pasta shake (adjust to flavor) Cracked pepper to taste   Follow instructions for pasta cooked to al dente.  For best results add salt to water after it boils and do not use oil in the water.  Once pasta is added to water melt butter in olive oil in a large skillet over medium to medium high heat.  When oil is hot add garlic, grind in fresh pepper, and sauté until garlic begins to brown.  Add shrimp and cook all the way through.  Add pasta shake to shrimp and toss thoroughly.  By now pasta should be done, strain and add to skillet.  Reduce heat to medium low to low tossing pasta regularly for 2-5 minutes.  The longer the pasta remains in the pan the more flavor it will pick up.  I like to strain mine to remove excess butter and oil, but if you like to sop up sauce with bread by all means do not strain.  Serve with Caesar salad and choice of bread.

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