Because of time constraints yesterday, and an excellent homemade egg pasta dough Irene had made, we went with shrimp scampi.
Toss the shrimp with some koshering salt and baking soda, while we did the prep work. Fry the shrimp in batches in ripping hot olive oil until just cooked through, and some nice color on the outside. Remove from the pan, add some minced garlic and red pepper flakes, add a cup of dry vermouth and reduce. Mount with butter, add some lemon juice, some finely chopped chives, tarragon, and parsley, and lemon zest, add the shrimp and stir together. Serve over the freshly cooked pasta.
Phenomenal. We’ll never buy pasta again.
For more, see https://edwinvoska.mp/blog/2017-10-15-shrimp-scampi-homemade-egg-pasta-saut%C3%A9ed-mushrooms-and-spinach, a Blog on https://edwinvoska.mp/, my personal food blog and recipe website.