Table for Two - Lemon and Garlic Shrimp with Angel Hair Pasta

From the kitchen of One Perfect Bite...While this entree is a bit expensive to make, it is easy to prepare and it's a great weeknight meal for two people. All of the ingredients needed to make it, save for the shrimp stock, can be found in any major supermarket. Fortunately, the stock can be made from the shells of the shrimp you use to prepare the dish, or, if you are pressed for time, half-strength clam broth can be used as a substitute. This is one of those dishes that's almost impossible to spoil and the recipe is very easy to follow. My only caution regards the possibility of overcooking either the angel hair or shrimp. The shrimp will cook in three minutes, and while pasta instructions vary from one manufacturer to another, the angel's hair (capellini) is usually done in 5 minutes or less. If you are looking for recipes scaled to feed just 2 people,  you might want to bookmark this one. Here is how the pasta is made.

Lemon and Garlic Shrimp with Angel Hair Pasta...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 plum tomatoes, diced
Zest of 1 lemon
Juice of 1/2 lemon
3/4 cup shrimp stock (see Cook's Note below)
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
8 to 12-ounces uncooked shrimp, peeled and deveined, shells reserved
2 cups cooked angel hair pasta

Directions:
1) Heat butter and oil in a large skillet. Add garlic and saute until fragrant, about 1 minute. Stir in tomatoes, lemon juice, lemon zest and 1-1/2 teaspoon each of parsley and basil. Bring contents to a boil. Meanwhile, combine cornstarch with water and add to skillet. Cook and stir for 2 minutes, or until mixture thickens.
2) Add shrimp, reduce heat and cook, uncovered, for 2 to 3 minutes, or until shrimp turn pink. Add pasta and remaining parsley and basil. Toss well to mix. Serve immediately. Yield: 2 servings.

Cook's Note: To make shrimp stock, combine 3 cups of water and the shells of 2 pounds of shrimp in a saucepan. Bring mixture to a boil, then lower heat and let the shells simmer for 30 minutes. Strain. Cool to room temperature. Freeze or refrigerate for up to 7 days.

                    

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