This is a great one to throw together when you're in a hurry, but still want a fancy little "romantic" dinner; it certainly beats spaghetti, and takes the same time to prepare. Excellent with a crisp Chardonnay
or chilled Riesling
- just pour off about half a cup of your white wine for cooking while the bottle chills and breathes. For two persons:
- 1/2 lb. pasta in your choice of shape; we like to use fettucine, linguine or bowties
- 4 T. olive oil
- 1 bunch scallions (6-7 pieces), chopped finely
- 1/4 tsp. coarse black pepper, to taste
- 1/2 tsp. Lawry's Seasoned Salt (TM)
- 4-6 medium cloves garlic, minced or pressed
- 1/2 cup white wine
- about 20 medium cooked shrimp, frozen are fine.
While your pasta water boils, heat the olive oil in a large covered frying pan. Add the scallions, pepper, seasoned salt and garlic. Cook for about 5 minutes. Add the shrimp and wine, stir and cook covered over medium heat for 5 minutes. Uncover, allow sauce to reduce until slightly thickened. When pasta is cooked to firm al dente
doneness - this is important, because mushy pasta does not work well here - drain thoroughly, and put pasta in pan with shrimp and sauce. Lower heat, stir and toss until pasta is well coated with sauce. Serve.