Today is National Pasta Day. It is our children’s favorite meal. Whether it’s mac ‘n cheese or spaghetti with meat sauce, pasta is a comfort food. In celebration of this honored day for all things noodle, I propose that we glam it up a notch. Open a good bottle of white wine and pour yourself a glass and make this delicious and attractive dish that your loved ones are sure to appreciate. It’s light and healthy with lots of flavor. Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.
- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes (optional)
- 1 red bell pepper sliced jullienne
- 1 yellow squash halfed and sliced medium
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3/4 lb farfalle (bow tie pasta)
- 1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add the red bell peppers and squash, stirring occasionally until color is vibrant, about 3 minutes. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. Garnish with parsley and grated Parmesan.
Chef Lisa, Innkeeper
American Guest House
A Washington DC Bed and Breakfast