I love eating this for lunch, even though I made this portion kind of big for yesterday’s meal. I added an unusual ingredient: garlic chives. It was a good flavor, I only had to mince 1 garlic clove. I’ve been using my little food processor to mince the garlic and shallots now; a few pulses and all ready, so convenient.
[100% organic, farmed environmentally responsible Texas white shrimp]
- 1 TBS butter
- 1 TBS EVOO
- 1 garlic clove, minced
- 1 small shallot, minced
- ¼ lb garlic chives, cut into 1-2 inch pieces
- 8-10 large shrimp, peeled & deveined
- ¼ cup Parmesan cheese, shredded
- 2 cups farfalle, uncooked
- Salt & pepper
- Dried red pepper flakes (I forgot in this picture but I usually do add some for hotness)
Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente. At the same time, melt the butter and heat up the olive oil in a skillet on medium heat. Cook the minced garlic and shallots for 2-3 minutes.
Add the shrimp, season with salt and pepper and take ¼ cup of the pasta water. Cook until slightly pink. Add the garlic chives and cook until wilted and turn off heat when shrimp is fully cooked. Drain the pasta and add to the skillet with the Parmesan and mix until cheese melts. Serve immediately.